Recipes+
Ingredients
Method
1.Place lamb in a large glass bowl. Sprinkle with spice; rub in to coat evenly. Cover lamb with plastic food wrap; chill for 30 minutes to marinate.
2.Heat oil in a large heavy-based saucepan over moderate heat. Cook lamb, in batches, for 1-2 minutes each side or until seared. Transfer lamb to a heatproof plate.
3.Add onion to pan; cook and stir for 2 minutes. Add ginger, garlic and cinnamon; cook and stir for 30 seconds or until fragrant. Return lamb to pan.
4.Add stock, ketjap manis and water. Bring to boil. Reduce heat. Simmer, uncovered skimming surface occasionally to remove any scum, for 1 hour or until lamb is tender. Remove from heat. Remove lamb from broth. Remove meat from bones, chop into small pieces, then return to broth.
5.Stir noodles, broccolini and carrot into broth. Simmer 2 minutes. Stir in bok choy and half the basil. Season with salt. Ladle into serving bowls. Serve topped with chilli, sprouts and remaining basil.
Broth can be prepared a day ahead. Keep, covered, in the fridge. Remove fat from surface before reheating.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
BONUS Elizabeth Arden gift
Subscribe & receive a powder blush from Elizabeth Arden
