Eric Siew Lamb Leg - Berempah Sup
- Prep time 30Min
- Cook time 1Hr, 30Min
- Technique Stew
- Meat Lamb
- Cut Leg
- Serves 30
A rich and aromatic spiced lamb soup inspired by the Indian Muslim Mamak community of Penang, slow-simmered with herbs and spices and served with classic grilled thick toast.
Ingredients
- 4 pieces lamb leg with bone, diced into ½ inch cubes
- 4 tbsp toasted coriander seeds
- 3 tbsp toasted cumin seeds
- 2 tbsp toasted fennel seeds
- 2 tbsp toasted black peppercorns
- 1.5 tbsp toasted white peppercorns
- 3.5 tbsp rice flour
For the soup:
- 4 large red onions, sliced
- 100g garlic cloves
- 100g ginger
- 4 stalks lemongrass, bruised
- 4 pandan leaves, tied
- 5 carrots, finely diced (brunoise)
- 8 celery sticks, finely diced (brunoise)
- 150ml vegetable oil
- 8 litres water
- 3 tbsp sea salt
- 8 cinnamon sticks
- 6 cloves
- 8 star anise
- 10 cardamom pods
- 3 tbsp chicken stock powder
- 8 tbsp blended dry spice mix (prepared from above toasted spices)
For garnish:
- 200g Chinese celery, chopped
- 200g spring onions, finely sliced
- 500g fried shallots
Method
- Prepare the lamb: Cut the lamb leg into ½ inch cubes, preferably leaving the bone in. Set aside.
- Prepare dry spice mix: Toast coriander, cumin, fennel seeds, and black and white peppercorns until aromatic. Blend all toasted spices except rice flour to a fine powder. Set aside.
- Make garlic and ginger paste: Blend garlic and ginger with a little water until smooth. Set aside.
- Cook soup base: In a medium-sized pot, heat vegetable oil and sauté cinnamon sticks, cloves, and star anise for 10 seconds. Add sliced onions, carrots, celery, lemongrass, and pandan leaf. Sauté until onions are golden brown.
- Add the garlic and ginger paste; sauté for 5 minutes.
- Add the blended dry spice mix and fry for 1 minute. Then add lamb, water, sea salt, and chicken stock powder.
- Bring to the boil, then simmer gently for 1.5 hours or until lamb is tender.
- Adjust seasoning to taste.
- Garnish: Finely slice Chinese celery and spring onions. Garnish the soup with celery, spring onions, and fried shallots.
Serve hot with traditional charcoal-grilled thick toast.
