Ingredients
- 2 pounds lamb shoulder chops (4 chops)
- 2 quarts water
- 1 small (4 ounce) yellow onion, minced
- 2 garlic cloves, minced
- Gingerroot (one 1-inch piece, 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
- 1/4 teaspoon nutmeg
- 1/4 teaspoon turmeric
- 2 tablespoons all-purpose flour
- Green onions (1 bunch, whole, sliced thin)
How to Make
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Step 1: Trim some fat from chops.
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Step 2: Melt fat in Dutch oven. Add chops and brown well.
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Step 3: Add all remaining ingredients except flour and green onion. Bring to a boil. Reduce heat, cover and simmer about 2 hours.
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Step 4: Remove about 1/4 cup broth from pot and let cool (continue simmering soup in pot).
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Step 5: Blend cooled broth with flour until smooth.
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Step 6: Remove and discard lamb bones (meat should be falling apart).
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Step 7: Stir in flour mixture. Cook and stir about 2 minutes, or until soup is slightly thickened.
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Step 8: Sprinkle each serving with green onions.
We hope you enjoy this recipe!
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