Moroccan Lamb Broth
| Yield: | 8 Servings |
| Categories: | Meats, Lamb |
| 1 | c | Dried chickpeas (7 oz) soaked for at least 4 hrs |
| 2 | Lamb shanks (1 1/2 lb) | |
| 2 | ts | Salt |
| 1 | tb | Pepper |
| 1 | ts | Ground ginger |
| 1/4 | ts | Saffron threads |
| 3 | md | Onion(s), quartered |
| 2 | Sprigs each parsley and coriander, bundled | |
| 3 | tb | Butter |
| 6 | sm | Carrots peeled and quartered |
| 6 | sm | Turnips peeled and quartered |
| 1/2 | lb | Pumpkin or butternut squash peeled, seeded cut in 2" chunks |
| 5 | sm | Zucchini halved crosswise |
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