INSTRUCTIONS

2 pound American lamb shoulder, whole

2 quart lamb stock or chicken stock

1 tablespoon chopped ginger

1 tablespoon chopped shallot

1 tablespoon chopped garlic

1 tablespoon turmeric

1 tablespoon shrimp paste (Belacan)

1 tablespoon thinly sliced lemongrass

1 cup fish sauce

1/2 cup tamarind pulp

1 cup palm sugar

1 tablespoon chopped Thai bird chili

2 cups coconut milk

DIRECTIONS

Smoked American Lamb Khao Soi

Smoke lamb shoulder two hours, or sear all over till golden brown.

In a large pot, sweat the ginger, garlic, lemongrass, shallot and shrimp paste till brown and soft, add lamb into the pot, cover with stock and water if needed heat to a boil and drop to a low simmer.

Add tamarind, turmeric, fish sauce, palm sugar and Thai bird chilies.

Cook on low for three hours till lamb is falling off the bone. Pull out lamb, pull off the bone, and chop into small pieces. Add back into the broth, add coconut milk, salt to taste, take off heat and reserve.

Cook egg noodles, reserving one-third uncooked for frying.

Fry some of the noodles until crispy.

Ladle broth over cooked noodles.

Top with scallions, fermented mustard greens, fried shallots or other garnish.

Top with crispy noodles and serve!