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Spicy Lamb Soup

Soups and Congees

Spicy Lamb Soup
1 Tablespoon vegetable oil
1 large onion, minced
2 red chili peppers, seeded, and minced
2 large cloves garlic, minced
6 slices fresh ginger, minced
2 pounds lamb, diced
1/2 teaspoon crushed cardamon
1/2 teaspoon ground cinnamon
1 stick cinnamon
1 bay leaf
2 teaspoons crushed or ground cumin
1 teaspoon ground turmeric
1/2 teaspoon Sichuan pepper, crushed
1 teaspoon curry paste
4 Tablespoons Chinese brown slab sugar
2 Tablespoons lemon juice
1. Heat wok or large pot, add oil, then the onion and chili peppers.
garlic and ginger, and stir-fry for one minute, then add the lamb and brown for two minutes.
2. Add the cardamon, both kinds of cinnamon, bay leaf, cumin, turmeric, Sichuan peppercorns, and curry paste, and stir for one minute then add eight cups of water, bringing to the boil, then reduce the heat, cover the pan, and simmer for one hour.
3. Stir in the brown sugar and the lemon juice, and simmer for another fifteen minutes, then serve.

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