Aromatic Lamb And Noodle Broth - cooking recipe

Ingredients

2 lb lamb chops, fat trimmed
1 tbsp Chinese five-spice powder
1 tbsp vegetable or peanut oil
2 None medium Spanish onions, coarsely chopped
1 inch fresh ginger, peeled, sliced
2 cloves garlic, sliced
1 None cinnamon stick
4 cups chicken stock
1/3 cup ketjap manis (Indonesian soy sauce)
9 oz fresh rice noodles
1 bunch Chinese broccoli, chopped
1 None large carrot, peeled, cut into matchsticks
2 bunches bok choy, shredded
3 tbsp fresh basil leaves, torn
1 None fresh long red chili, sliced
2.5 oz bean sprouts, rinsed

Preparation

Place lamb in a large glass bowl. Coat with spice mix. Cover with plastic wrap and chill for 30 mins to marinate.
Heat oil in a large heavy-bottomed saucepan over medium heat. Working in batches, cook lamb for 1-2 mins per side, or until seared. Remove from pan.
Add onions to pan. Cook, stirring, for 2 mins. Add ginger, garlic and cinnamon. Cook for 30 seconds, or until fragrant. Return lamb to pan along with stock, ketjap manis and 3 cups water. Bring to a boil then reduce heat and simmer, skimming surface occasionally to remove any scum, for 1 hour, or until lamb is tender.
Remove from heat and lift lamb out of broth. Remove meat from bones and chop into small pieces. Return meat to broth.
Add noodles, broccoli and carrot. Simmer for 2 mins. Stir in bok choy and 1/2 the basil. Season. Ladle into serving bowls. Serve topped with chili, bean sprouts and remaining basil.