I like lamb, it is one of my favorite meats. Whether in a soup or in any other form, if a dish has lamb in it I just have to try it. Whether it’s those superb Slow Roasted Lamb Chops at Mike’s Bistro or the Lamb Soup at Yummy Grill, SYR and I – hardcore carnivores both – are in total agreement that lamb is in a class of its own, we love it!
Recently, while going over some old papers I found cooking notes by my long departed mother in them the following recipe:
- 5 1/2 ounces lean tender lamb
- 2 garlic cloves, finely chopped
- 2 tablespoons soy sauce
- 5 cups chicken soup
- 1 tablespoon grated fresh ginger
- 2 inch piece lemongrass, sliced into very thin rounds
- 1/4 teaspoon chili paste (I make my own from a recipe I found online, here)
- 8 cherry tomatoes, quartered
- 4 scallions, finely sliced
- 1 3/4 ounces bean sprouts snapped in half
- 2 tablespoons cilantro leaves
- 1 tablespoonolive oil.
- Trim away all the fat from the lamb and slice it thinly. Cut slices into bite sized pieces. Put the meat in a layer on a plate and sprinkle with the garlic and 1 tablespoon soy sauce. Cover it and let marinate for one hour.
- In a saucepan bring the chicken stock, ginger, lemongrass, remaining soy sauce and the chili paste. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
- When ready to serve the soup, drop the tomatoes, scallions, bean sprouts and cilantro leaves into the stock.
- Heat oil in a skillet, add the lamb and marinade. Strir fry the meat until is no longer red and divide among the 4 bowls.
- Add the hot soup to each bowl and serve immediately.