SOUP KAMBING (MALAYSIAN LAMB SOUP)
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.
Provided by Chocolatl
Categories Lamb/Sheep
Time 2h1m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
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