Prep 1 min
Cook 2 hrs
From Woman's Day, May 17, 1983. Serve with a salad and crusty bread. The original recipe called for 1/2 teaspoon msg, but I don't use it, so I've removed it from the 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
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon turmeric
- 2 tablespoons flour
- 1 bunch green onion, whole, sliced thin
- Trim some fat from chops.
- Melt fat in Dutch oven.
- Add chops and brown well.
- Add all remaining ingredients except flour and green onion.
- Bring to a boil.
- Reduce heat, cover and simmer about 2 hours.
- Remove about 1/4 cup broth from pot and let cool (continue simmering soup in pot).
- Blend cooled broth with flour until smooth.
- Remove and discard lamb bones (meat should be falling apart).
- Stir in flour mixture.
- Cook and stir about 2 minutes, or until soup is slightly thickened.
- Sprinkle each serving with green onions.