Sudanese Lamb Peanut Soup

Instructions

1. Prepare the lamb broth: Heat 2 tablespoons of neutral oil in a medium pot over medium-high heat. Optionally add 2 pieces of mastic to the oil and let them melt and release fragrance. Add 500g bone-in lamb cubes and brown them until they release easily from the pot bottom.
2. Add aromatics and spices: Add 1 medium chopped onion and brown until golden. Add 3 garlic cloves, 3 bay leaves, 1 cinnamon stick, 1 tsp black peppercorns, and about 10 cardamom pods. Stir to toast the spices until fragrant.
3. Add water and simmer: Add about 1.5 liters of water, enough to cover the lamb. Bring to a boil and skim off impurities using a sieve or ladle. Add 2 tsp salt and 1 bird's eye chili snapped in half. Reduce heat to medium-low, cover, and simmer for about 1 to 1.5 hours until lamb is tender and falling off the bone.
4. Strain the broth: Strain the broth through a mesh strainer into a large bowl, reserving the meat and bones separately. Pour the strained broth back into the pot.
5. Flavor and thicken the broth: Add 2 tsp ground coriander seeds, 1 tsp ground cumin, 1/4 tsp ground ginger, 1/4 cup rolled oats, and 65g natural peanut butter to the broth. Turn heat to medium and simmer for about 10 minutes until oats are cooked and the soup thickens slightly.
6. Prepare the meat: Remove bones from the lamb meat and break into smaller pieces if desired.
7. Blend the soup (optional): Use an immersion blender to blend the soup until smooth and creamy. Alternatively, use a regular blender but allow the soup to cool slightly and vent the lid to prevent splattering.
8. Finish and serve: Taste and adjust seasoning. Add a squeeze of lemon or lime juice for brightness. Return the lamb meat to the soup. Serve hot.