Black pepper lamb soup from Sambal Shiok: The Malaysian Cookbook (page 90) by Mandy Yin

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Notes about this recipe

  • Nichill on December 07, 2021

    This is delicious and really interesting, but I’m not entirely sure about the method and description. Admittedly, I used bone-in slice of lamb shoulder, and should have cooked it for longer as a result, and didn’t bother with the deep-fried shallots. In order to “blitz” the spice paste, I should have used something larger than my Kenwood spice mill: I ended up with unevenly ground spices. Simmering for 2 hours wasn’t enough, but probably due to use of lamb shoulder. It says “remove the meat, and then the star anise, cardamom pods and cinnamon stick, and you should have a completely clear stock. There were sliced onions in the marinade, as well as my poorly ground garlic, ginger and spices, and bits of lamb bone. I ended up sieving it all. Very tasty, but a lot of meat to have with no vegetables.

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