The Al-Fattahs Lamb Soup

Finally got this recipe posted to the blog! This soup is sooo satisfying. It’s my go-to whenever Hubs and my son craves for soup – it means comfort food to them.  

The Al-Fattahs Lamb Soup

Ingredients

6 lamb shoulder chops

¼ large yellow onion - loosened into individual layers
5 Cardamoms - bruised
1 Cinnamon sticks
3 Star anise
3 liters Water
4 pcs Carrots - medium cubes
3 pcs Yellow potatoes - medium cubes
5 tablespoons Vegetable oil

Spice paste

4 inches fresh Ginger – peeled
6 cloves Garlic – peeled 

3 tablespoons Coriander powder
1 tablespoon White pepper
1 tablespoon Black pepper
3 teaspoons Fennel powder
3 teaspoons Cumin powder
2 teaspoons Turmeric powder
1 teaspoon Nutmeg powder

Garnish Ingredients

2 shallots – peeled, sliced and fried
1 stalk fresh Cilantro sprigs - chopped
1 Lime - wedged into 4 (optional)

Directions

Clean the meat and put in a pressure cooker. Pour in the water, close and cooked for 45 minutes.

Blend together the ginger and garlic until smooth.

In a heated pan with oil, stir fry the cardamom, star anise and yellow onions until fragrant. Toss in the spice paste and sauté until the oil separates.

Pour in the fried paste into the pressure cooker. Add in the carrots and potatoes. Bring the mixture to a boil then allow to simmer until the carrots and potatoes are tender.

Add seasoning. Garnish with cilantro and fried shallots.

Skim off the fat that rises to the top with a large spoon before serving.