Soup Kambing (Malaysian Lamb Soup)

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
• 1/2 teaspoon msg (optional)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon turmeric
• 2 tablespoons flour
• 1 bunch green onion, whole, sliced thin

Directions

1. 1

   Trim some fat from chops.

2. 2

   Melt fat in Dutch oven.

3. 3

   Add chops and brown well.

4. 4

   Add all remaining ingredients except flour and green onion.

5. 5

   Bring to a boil.

6. 6

   Reduce heat, cover and simmer about 2 hours.

7. 7

   Remove abour 1/4 cup broth from pot and let cool (continue simmering soup in pot).

8. 8

   Blend cooled broth with flour until smooth.

9. 9

   Remove and discard lamb bones (meat should be falling apart).

10. 10

    Stir in flour mixture.

11. 11

    Cook and stir about 2 minutes, or until soup is slightly thickened.

12. 12

    Sprinkle each serving with green onions.