Harira Lamb Shank Soup

Pre-soak the lentils in a large bowl full of warm water with a splash of apple-cider vinegar for at least 7 hours (or overnight). Drain, rinse and change the water and apple-cider vinegar 1–2 times over the soaking period. Drain and set aside.

Heat the ghee in a large, heavy-based saucepan over a medium–high heat. Season the lamb shanks with sea salt and freshly ground black pepper. Cook, turning occasionally, for 5–7 minutes until browned all over. Transfer the shanks to a plate. In the same pan, cook the onion, celery, carrot, garlic and ginger until softened. Add the cinnamon stick, turmeric, cumin, coriander, and nutmeg and cook for 30 seconds, or until fragrant.

Pour in the chicken bone broth and tinned crushed tomato. Return the shanks to the pan and bring to the boil. Reduce to a simmer, add the kombu, cover and cook for 2 hours, or until the meat is becoming tender and starting to pull away from the bone.

Add the pre-soaked lentils and sweet potato and simmer, covered, for a further 25–30 minutes, or until the lentils and sweet potato are tender and the meat is falling off the bone. Remove and discard the kombu. Remove the bones and meat from the pan and transfer to a large bowl.

Set aside for 15 minutes, or until cool enough to handle. Using forks or clean hands, shred the lamb into small chunks and return it to the soup. Add the silverbeet and stir to combine.

To prepare the tedouira, stir the arrowroot, water, and tomato paste in a small bowl to make a smooth paste. Pour into the hot soup and stir to combine. Bring the soup back to a simmer and cook, stirring occasionally, for 5 minutes, or until thickened slightly.

Add almost all of the coarsely chopped coriander leaves and flat-leaf parsley, reserving a little for garnish, and stir to combine. Season the soup with sea salt and freshly ground black pepper. Serve drizzled with extra-virgin olive oil and scattered with the remaining herbs.