Ingredients
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8 (100-gram) lamb trotters
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½ teaspoon ground turmeric
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1 tablespoon table salt, or more as needed
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4 dried red chilies, stemmed
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1 tablespoon fennel seeds
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1 teaspoon cumin seeds
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1 tablespoon coriander seeds
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4 or 5 whole black peppercorns
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100ml coconut milk
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3 tablespoons sesame oil
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2 star anise
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2 Bay leaves
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1-inch (2½-cm) cinnamon stick
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1-inch (2½-cm) piece fresh ginger, roughly chopped
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4 to 6 cloves garlic, roughly chopped
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10 pearl onions, peeled
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2 green chiles, stemmed and slit
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10 to 12 fresh curry leaves, finely chopped
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¼ teaspoon asafetida
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1 medium tomato, roughly chopped
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½ medium bunch fresh cilantro, finely chopped
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1 lemon, cut into 4 wedges
Directions
Steps
|
1
Done
5
|
Place a nonstick saucepan over high heat, add 1 quart (800 ml) water, and bring to a boil. Add the trotters, ¼ teaspoon of the turmeric, and 1 teaspoon of the salt. |
|
2
Done
3
|
Place a small nonstick pan over high heat. After 2 minutes, lower the heat to medium and add the dried chiles, fennel, cumin, coriander, and peppercorns. |
|
3
Done
2
|
Place a nonstick saucepan over high heat and add the oil. When small bubbles appear at the bottom of the pan, add the star anise, bay leaves, and cinnamon, and sauté for 1 to 2 minutes or until fragrant. |
|
4
Done
14
|
Add the trotters and sauté for 3 to 4 minutes, or until lightly browned. Add the ginger, garlic, onions, green chilies, and curry leaves. |
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5
Done
|
Add the tomato, cilantro, the remaining 2 teaspoons salt, and about 10 cups (2 liters) water. Bring to a boil, then lower the heat and simmer for 3 to 4 hours or until the soup has reduced by half. Remove the trotters carefully and set aside. |
|
6
Done
|
Pour the soup through a fine sieve set over another nonstick saucepan, pressing on the solids to extract their flavor. Discard the solids. |
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7
Done
|
Place the broth over high heat and bring to a boil. Adjust the seasoning as needed. |
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8
Done
|
Place the trotters in individual soup bowls, ladle the broth over them, and serve piping hot with the lemon wedges. |
