Lemony lamb shank soup with lentils, spinach and smoky eggplant

Lemony lamb shank soup with lentils, spinach and smoky eggplant

By
From
Meat
Serves
6–8
Photographer
Dean Cambray

When my brother and I were children, my nonna used to make this soup for us in the winter. She learned to make it in Eygpt, which is where she grew up, and tells me that the original version uses a leafy green Middle Eastern vegetable called melokheya. Melokheya has a distinctive slippery texture and a sharp lemony flavour and this is a characteristic of the soup. It’s hard to find melokheya in Australia, (although you should be able to find it in the freezer section of Middle Eastern stores), so I often substitute spinach and lemon juice instead. This is a great soup for breakfast on a cold winter’s morning as it gives you a real energy boost for the day ahead.

Lamb stock

Ingredients

Method

Tags:
Meat
Adrian
Richardson
La
Luna
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