A typical mutton soup commonly found in Indonesian and Malaysian cooking, it is hearty, filling and comforting. Perfect for the last of the cold, winter nights. Chef Michael Gremer of The Fullerton Hotel Singapore shares his take on this famous staple which is normally served with toast on the side.
SERVE 6 to 8
- 100g blue ginger, smashed
- 10g white peppercorns
- 2kg lamb shank, cut into 2-inch chunks
- 2 bundles fresh pandan leaves
- Enough water to cover lamb shanks
- 50g ground turmeric
- 50g ground cumin
- 50g coriander powder
- 25 cardamom pods
- 20g Baba’s meat curry powder
- 4 cloves
- 2 cinnamon sticks
- 2 star anise
- 1 tsp fennel seeds
- ½ tsp fenugreek seeds
- ½ tsp black mustard seeds
- ½ tsp finely ground white pepper
- 120g coriander roots blended with oil
- 40g ginger, peeled
- 20g garlic, peeled
- 10 small red shallots,
- 3 big green chilies
- 2 onions, peeled
- Place all of Ingredients (A) and (B) in a deep pot. Cover lamb shanks with enough water such that the water level reached 4 inches above the meat.
- Simmer over medium-high fire until meat is tender, about 45 minutes. Remove lamb shanks from the pot and reserve stock separately.
- Blend all of Ingredients (C) with vegetable oil until you achieve a smooth paste.
- Heat up a large pot over medium heat that will hold all the lamb stock. Add spice paste and saute until fragrant and oil separates from the paste.
- Add lamb shank stock and lamb shanks. Simmer for 30 minutes. Adjust with your preferred seasonings and thicken with a corn flour slurry if a thicker consistency is preferred.
- Serve garnished with crispy shallots, spring onions, coriander leaves and with French baguette slices on the side.