Lamb And Eggplant Soup
2 small (460g) eggplants
6 (1.8kg) Lamb shanks
1 medium (350g) leek, chopped
1 ½ cups (375ml) beef stock
2 litres (8 cups) water
1 cinnamon stick
1 large (500g) white sweet potato, chopped
1 teaspoon ground cumin
¼ cup chopped fresh parsley
1. Pierce eggplants several times all over with skewer, place on oven tray. Bake in hot oven about 1 hour or until soft; cool. Peel eggplants, chop flesh roughly; discard skins.
2. Heat ghee in pan, add shanks in batches, cook until browned all over; drain on absorbent paper. Return shanks to pan with leek, stock and water, simmer, uncovered, 1 hour.
3. Remove shanks from stock mixture; cool. Cut meat from bones; chop meat.
4. Add cinnamon, sweet potato and cumin to stock mixture in pan, simmer, covered, until sweet potato is soft. Discard cinnamon. Blend or process eggplant and sweet potato mixture in batches until smooth. Stir in meat and parsley. Return soup to pan, stir over heat until heated through.