Soup Kambing (Malaysian Lamb Soup) |
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Prep Time: 1 Minutes Cook Time: 120 Minutes |
Ready In: 121 Minutes Servings: 4 |
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From Woman's Day, May 17, 1983. Serve with a salad and crusty bread. The original recipe called for 1/2 teaspoon msg, but I don't use it, so I've removed it from the ingredients. Ingredients:
4 shoulder lamb chops |
2 quarts water |
1 small onion, minced |
2 garlic cloves, minced |
1 piece fresh ginger, 1-inch, peeled and minced |
2 teaspoons salt, to taste (optional) |
2 teaspoons coriander seeds, crushed fine |
8 cardamom seeds, crushed fine |
1/4 teaspoon anise seed, crushed fine |
1/2 teaspoon cinnamon |
1/2 teaspoon cumin |
1/2 teaspoon black pepper |
1/4 teaspoon nutmeg |
1/4 teaspoon turmeric |
2 tablespoons flour |
1 bunch green onion, whole, sliced thin |
Directions:
1. Trim some fat from chops.
2. Melt fat in Dutch oven.
3. Add chops and brown well.
4. Add all remaining ingredients except flour and green onion.
5. Bring to a boil.
6. Reduce heat, cover and simmer about 2 hours.
7. Remove abour 1/4 cup broth from pot and let cool (continue simmering soup in pot).
8. Blend cooled broth with flour until smooth.
9. Remove and discard lamb bones (meat should be falling apart).
10. Stir in flour mixture.
11. Cook and stir about 2 minutes, or until soup is slightly thickened.
12. Sprinkle each serving with green onions.
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