Lamb Leg Berempah Sup – Spiced Malaysian Soup | Aussie Beef & Lamb | UK

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
• 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)
• 200g Chinese celery, chopped
• 200g spring onions, finely sliced
• 500g fried shallots