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Ingredients
4 x forequarter lamb chops
3 potatoes peeled and quartered
2 sticks celery, finely chopped
1 brown onion, finely chopped
¼ piece star anise
2 carrots, finely chopped
3 litres of water
Method
In a hot fry pan seal the lamb until lightly browned then toss in the potatoes, celery, carrots, onions and star anise and fry for 3-5 minutes (until all veggies are glossy)
Pour in the water into the saucepan to cover all ingredients, bring to a boil then turn down to a simmer for 2-3 hours.
Once the meat is cooked pull out the bones and using Mr. buzzy blend to a smooth soup and serve.
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