Lamb Indian

Spiced lamb soup with roti

Name: Spiced lamb soup with roti recipe
Yield: 5
Cuisine: /indian
Ingredients: 1/3 cup (80ml) sunflower oil; 4 (250g each) Frenched lamb shanks; 4 cups (1L) beef stock; 1 star anise; 1 cinnamon quill; 4 cardamom pods, bruised; 400ml coconut cream; 2 tsp nigella seeds; Coriander sprigs, to serve; Warm roti, to serve; 6 eschalots, roughly chopped; 3cm piece galangal, peeled, roughly chopped; 5 garlic cloves, roughly chopped; 3 long green chillies, roughly chopped; 1/2 cup (125ml) sunflower oil; 1/4 tsp black mustard seeds; 1/4 tsp fennel seeds; 1/4 tsp fenugreek seeds; 1/2 tsp curry powder; 1/2 tsp ground cumin; 2 tsp ground turmeric

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by Sashi Cheliah

Jul 10, 2019

MasterChef winner Sashi Cheliah looks to his roots for a recipe to warm even the coldest winter night.

1/3 cup (80ml) sunflower oil
4 (250g each) Frenched lamb shanks
4 cups (1L) beef stock
1 star anise
1 cinnamon quill
4 cardamom pods, bruised
400ml coconut cream
2 tsp nigella seeds
Coriander sprigs, to serve
Warm roti, to serve

CURRY PASTE

6 eschalots, roughly chopped
3cm piece galangal, peeled, roughly chopped
5 garlic cloves, roughly chopped
3 long green chillies, roughly chopped
1/2 cup (125ml) sunflower oil
1/4 tsp black mustard seeds
1/4 tsp fennel seeds
1/4 tsp fenugreek seeds
1/2 tsp curry powder
1/2 tsp ground cumin
2 tsp ground turmeric

Method

1.

For curry paste, place eschalot, ginger, galangal, chilli and 1/4 cup (60ml) oil in a food processor.
2.

Whiz, scraping down side, to form a paste. Meanwhile, heat remaining 1/4 cup (60ml) oil in a medium non-stick saucepan over medium-high heat.
3.

Add mustard, fennel and fenugreek seeds. Cook, stirring, for 1-2 minutes or until seeds pop. Stir in curry powder, cumin, tumeric and 1/2 tsp white pepper. Cook, stirring for 4-5 minutes, or until oil separates. Transfer paste to a small bowl and cool completely.
4.

Heat 2 tbs oil in a large frypan. Add lamb and cook, turning, for 5-6 minutes or until browned all over. Transfer to a large plate.
5.

Add remaining 2 tbs oil to pan with curry paste and cook, stirring for 1-2 minutes until fragrant.
6.

Stir in stock, 1 cup (250ml) water and spices. Add lamb and coconut cream. Increase heat to high and bring to boil. Reduce heat to low, cover and simmer for 2-3 hours or until meat falls from bone.
7.

Discard bones and flake meat into large pieces. Season soup to taste. Divide soup and lamb among bowls. Scatter with nigella seeds and coriander. Serve with roti.