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250g (8 oz) shallots
10 cloves garlic
3 cm (1.25 inch) ginger
1 cup ghee or oil
750g (1.5 lb) lamb chops
6 large onions, sliced
150g (5 oz) korma spice powder or chicken
curry powder
5 cm (2 inch) cinnamon stick
1 cardamom pod
2
star anise
3 liters (12 cups) water or lamb stock
1 cup green peas
1 large carrot, cubed
3 sprigs fresh coriander
6 spring onions, roughly chopped
6 Chinese celery leaves, roughly chopped
2 tbsp salt
1/2 tsp white pepper
Garnish -
fried shallots
fresh coriander leaves |
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Method :
Blend the
shallots, garlic and ginger to a paste. Remove the meat from the bones and
cut meat into small cubes. Roast the bones in a hot oven until brown.
Heat ghee and
fry the sliced onions until golden, then add ground ingredients and fry
for about 30 seconds before adding spice powder, turmeric, cinnamon,
cardamom and star anise. Stir fry for 1 minute then add water, roasted
bones, cubed lamb, peas, carrot, fresh coriander, spring onions and celery
leaves. Simmer uncovered until the lamb is cooked then add salt, sugar and
pepper to taste.
Garnish with
fried shallots and sprigs of coriander when serving.
Helpful hints -
Roasting the bones, while not essential, gives a richer flavor to the
soup.
Note -
Mutton = Kambing (in Malay),
hawkers throughout Malaysia offer Soup Kambing (Mutton Soup), a rich,
meaty stew, which is popular as a substantial breakfast or late-night
supper. Serve with
Roti Canai or chunks of crusty French bread.
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