Kel's Favourite Spicy Lamb Soup

INGREDIENTS:

2 Large onions, roughly chopped
3 red chillies, seeded, chopped
3-4 cloves garlic
2cm piece of ginger, chopped
1 teaspoon ground black pepper
6cm piece lemon grass, white only, chopped
1/2 teaspoon ground cardamom
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 tablespoons peanut oil
1.5kg lamb neck chops
2-3 tablespoons vindaloo paste
2 1/3 (580mls) coconut cream
1/4 cup soft brown sugar
2-3 tablespoons lime juice
4 kaffa lime leaves


METHOD:

1. Put the onion, chilli, garlic, ginger, pepper, lemon grass, and spices in a food processor. Process to paste. Heat half the oil in a large pan and brown the chops in batches. Remove

2. Add the remaining oil to the pan and cook the spices and vindaloo pastes for 2-3 minutes. Add the chops and 7 cups (1.75 litres) of water cover and bring to the boil. Reduce the heat; simmer, covered, for 1 hours. Remove the chops from the pan and stir in the coconut cream. Remove the meat from the bones and return to the pan.

3. Add the sugar, lime juice, and leaves. Simmer, uncovered, over a low heat for 20-25 minutes, until slightly thickened. Garnish with coriander.