INDIAN MUTTON SOUP
This is a popular dish developed in Malaysia by Indian hawkers-one you would not find in India itself. Originally made with goat, today it is almost always cooked with lamb. Serve with crusty bread or rice.
1 tablespoon coriander seed or 1¾ tablespoons ground coriander
¾ teaspoon cumin seed or ½ teaspoon ground cumin
¾ teaspoon fennel seed or ¾ teaspoon anise
1 teaspoon peppercorns
1½-in (3-cm) piece fresh ginger root, peeled and chopped
6 cloves garlic, sliced
Up to 2 lb (1 kg) leg or lean loin lamb chops, meat trimmed of fat and cubed, bones reserved
1 tablespoon oil
1 large onion, chopped
1 cinnamon stick, about 3-in (7-cm) long
3 cardamom pods, broken open
1 star anise
1 medium-length green chili, seeded and cut into 4 lengthwise
10 cups (2½ liters) water
Salt to taste
Fried onion flakes and sliced green onions
Grind the coriander, cumin, fennel and peppercorns to a powder, add the ginger and garlic and grind to a paste. Mix the spice paste with the meat and bones and set aside.
Heat the oil, add the onion, cinnamon, cloves, cardamom and star anise and stir-fry until the onion is soft and golden. Add the meat, bones, spice paste and chili and stir-fry until meat is seared on all sides and the spices are fragrant. Add the water and salt to taste, bring to a boil and simmer for about 2 hours.
Remove the bones and whole spices, pour into a bowl and garnish with fried onion flakes and sliced green onions before serving.
For a complete one-dish family meal add some diced vegetables such as carrots, beans, summer squash or zucchini, or potatoes during the last half hour of cooking.