Malaysian Lamb, Red Lentil, and Eggplant Soup

Name: Malaysian Lamb, Red Lentil, and Eggplant Soup (Bahmia)
Yield: Makes 12 First-Course or 6 Main-Course Servings
Cuisine: Malaysia
Ingredients: 4 1-pound lamb shanks, cut in half crosswise by the butcher, trimmed of fat, or 1-¼ pounds lamb shoulder, cut into ½-inch cubes; 3 tablespoons vegetable oil; 4 1-pound lamb shanks, cut in half crosswise by the butcher, trimmed of fat, or 1-¼ pounds lamb shoulder, cut into ½-inch cubes; 2 quarts beef, chicken, or lamb broth or water; 3 tablespoons unsalted butter; 2 medium-size onions, finely chopped; 2 garlic cloves, finely chopped; 4 unpeeled garlic cloves, crushed; 2 quarts beef, chicken, or lamb broth or water; 2 quarts beef, chicken, or lamb broth or water; 2 quarts beef, chicken, or lamb broth or water; ½ teaspoon ground cloves; 1 teaspoon fennel seeds; a ½-inch slice of fresh ginger, peeled and finely chopped; 1 cup red lentils, rinsed and checked for stones; 3 Thai chilies or 6 Jalapeño chilies, seeded and finely chopped; 3 Thai chilies or 6 Jalapeño chilies, seeded and finely chopped; 2 teaspoons ground coriander; 1 teaspoon ground cardamom; salt and pepper; ¼ cup white wine vinegar; coarsely chopped leaves; 1 bunch of fresh mint, stems removed, about 6 tablespoons; 1 bunch of fresh mint, stems removed, about 6 tablespoons; 1-¾ cups coconut milk; 2 small eggplants, about 5 ounces each, preferably Asian type, peeled and sliced crosswise ½-inch thick; 3 medium-size tomatoes, peeled, seeded, and chopped, or 1-½ cups canned, seeded and drained; salt and pepper

Bahmia

Preparation info

Makes
12
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This is one of those traditional stews that enters my kitchen and comes out a soup. My fascination with soup has reached obsessive dimensions, and my more frequent dinner guests have gotten used to sitting down to a succession of liquid and semiliquid courses.

In the original version the split peas remain whole and the eggplant is served in slices. In this soup version the eggplant is pureed, contributing its texture to the soup; fresh or frozen peas and tiny cubes of lamb are the o

Ingredients

Asia
Malaysia
Starter
Main course
Dinner
Spicy
Gluten-free
Soup
South East Asia

Ingredients

Method