Serves 4
- Boil
1/2 cup quinoa in
1 cup of hot filtered water until all the water is absorbed and then set aside. - In a large pot over medium heat, place
2 tablespoons coconut oil,
2 cloves garlic, minced,
1/2 teaspoon ground coriander,
1.5 teaspoons ground cumin and
3/4 teaspoon turmeric. Stir for 1-2 minutes. - Add 2 lamb shanks and toss to coat with spices until lightly browned on all sides.
- Add
2 purple carrots, sliced,
2 orange carrots, sliced,
1/2 red capsicum, diced,
1 cup pumpkin, diced,
400g tin diced tomatoes,
500ml gluten-free vegetable stock,
celtic sea salt and cracked black pepper, to taste and bring to the boil. - Add
1 cup hot filtered water, reduce to a simmer and cook uncovered for 2.5 hours or until the meat is falling off the bone. Add more water if required. - Remove shanks, shred meat and add back to the pot.
- Add quinoa into the pot and stir through.
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