• 2 tablespoons ghee or olive oil
• 4 lamb shanks
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Big pinch saffron
• 2 cups chopped tomatoes
• 2 cups chopped zucchini
• 2 cups chopped pumpkin
• 4 cups chopped silverbeet or kale
• 2 cups chopped sweet potato
• 2 litres water or any stock
• 1 cup well washed quinoa
• Salt and pepper, to taste
• 1/2 cup chopped coriander
• 1/2 cup chopped parsley and mint, chopped (optional)

Method:

1. Melt oil in saucepan over medium heat. Add meat and brown on all sides. Set aside.

2. Sauté onion and celery in pan until translucent, about 4-5 minutes.

3. Add garlic and spices, sauté for 2 minutes. Stir in tomatoes and cook for 3-4 minutes.

5. Pour in water and stock and return meat to the pan. Bring to boil and reduce to medium low heat and simmer for 2 hours, or until meat is falling off the bone. Remove the shanks or drumsticks and allow to cool.

6. Once cool enough shred the meat off bone & add to soup. Discard bones.

7. Add quinoa, sweet potato, pumpkin, zucchini, silverbeet or kale and cook for 25-30 minutes or until vegetables are tender.

8. Adjust seasoning, stir in coriander, parsley and mint. Serve with lemon wedges or squeeze into soup on serving.

Enjoy.