Spicy lamb soup
A recipe from the Good Food collection.
Ingredients
2 large onions, roughly chopped
3 red chillies, seeded, chopped (or 2 teaspoons dried chilli)
3–4 garlic cloves
2 cm (¾ inch) piece ginger, chopped
1 teaspoon ground black pepper
6 cm (2½ inch) piece lemon grass, white only, chopped
1/2 teaspoon ground cardamom
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 tablespoons peanut oil
1.5 kg (3 lb 5 oz) lamb neck chops
2–3 tablespoons vindaloo paste
580 ml (2 ⅓ cups) coconut cream
45 g (¼ cup) soft brown sugar
2–3 tablespoons lime juice
4 makrut (kaffir) lime leaves
Method
Step 1
Put the onion, chilli, garlic, ginger, pepper, lemon grass and spices in a food processor. Process to a paste. Heat half the oil in a large pan and brown the chops in batches. Remove.
Step 2
Add the remaining oil to the pan and cook the spice and vindaloo pastes for 2–3 minutes. Add the chops and 1.75 litres (7 cups) water, cover and bring to the boil. Reduce the heat; simmer, covered, for 1 hour. Remove the chops from the pan and stir in the coconut cream. Remove the meat from the bones, shred and return to the pan.
Step 3
Add the sugar, lime juice and leaves. Simmer, uncovered, over low heat for 20–25 minutes, until slightly thickened. Garnish with coriander (cilantro).
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
