Recipe inspiration – slow-cooked Moroccan-style lamb & lentil soup

Serves 4



  • 1 tbs olive oil
  • 2 Australian lamb shanks
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 fennel, trimmed reserving fronds, finely chopped
  • 2 celery sticks, finely chopped
  • 1 zucchini, finely chopped
  • 1 tbs Morrocan seasoning
  • 400gm can cherry tomatoes
  • 6 cups (1.5L) chicken stock
  • ½ cup (100gm) French-style lentils
  • ½ cup (100gm) pearl barley
  • ¼ bunch kale leaves finely shredded
  • 1/3 cup (95gm) Greek-style yoghurt


Pistachio Gremolata

  • ¼ cup mint leaves
  • 1 tbs lemon zest
  • 2 tbs coarsely chopped pistachios



  1. Heat half the oil in a frying pan over medium-high heat. Cook lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a slow cooker.
  2. Heat the remaining oil in the pan. Add the onion, carrot, fennel, celery and zucchini. Cook, stirring, for 5 mins or until vegetables start to brown. Add the Moroccan seasoning. Cook, stirring, for 1 minute or until aromatic. Spoon mixture over the lamb in the slow cooker.
  3. Add the tomatoes, stock, lentils and barley to the slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.
  4. Transfer lamb to a heatproof bowl. Coarsely shred meat and discard bones. Return to slow cooker with kale. Season.
  5. To make the pistachio gremolata, combine the mint, lemon zest and pistachio in a small bowl.
  6. Serve the soup with the yoghurt, gremolata and reserved fennel fronds.

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