Spicy Lamb Soup Recipe

Serves 4 to 6

Ingredients:

  • 2 large onions, roughly chopped
  • 3 fresh red chili peppers, seeded and chopped (or 2-3 teaspoons flaked dried chilis)
  • 3-4 cloves garlic, peeled
  • 1 inch piece ginger, chopped
  • 1 tsp ground black pepper
  • 2 inch piece lemon grass root, white only, finely chopped
  • 1/2 tsp ground cardamom
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp turmeric
  • 3 1/2 lbs lamb neck chops
  • 2 tbsp peanut oil
  • 2 to 3 tbsp vindaloo paste
  • 2 1/3 cups coconut cream
  • 1/4 cup soft brown sugar
  • 2 to 3 tbsp lime juice
  • 4 kaffir lime leaves
  • 1/2 cup chopped fresh coriander

    • Special Equipment: Food processor.

    Instructions:

    1. Put the onion, chili, garlic, ginger, pepper, lemon grass, cardamom, cumin, cinnamon and turmeric in a food processor. Process to a paste.
    2. Trim the lamb of excess fat.
    3. Heat half the oil in a large pan and brown the chops in batches over medium heat, remove and drain on paper towels.
    4. Add the remaining oil to the pan and cook the spice and vindaloo paste for 2-3 minutes.
    5. Add the chops and 7 cups water, cover and bring to the boil.
    6. Reduce the heat and simmer, covered, for 1 hour.
    7. Remove the chops from the pan and stir in the coconut cream.
    8. Remove the meat from the bones, chop and return to the pan.
    9. Stir in the sugar, lime juice and leaves.
    10. Simmer, uncovered, over low heat for 20-25 minutes, or until reduced and slightly thickened.
    11. Garnish with coriander to serve.