Spicy Lamb & Oatmeal Soup

Ingredients :3 cloves garlic, sliced, 2 cm ginger, sliced, 3 shallot, sliced, 2 tbsp oil, 2 cm cinnamon stick, 2 cardamons, 1 tbsp ground cumin, ½ tbsp ground coriander, ½ tbsp ground fennel, ½ tsp ground black pepper, 400 g lamb shoulder, cut into 4 cm pieces, 900 ml water, 1 small onion, cut into wedges, 1½ tsp fine salt, 3 tbsp Quaker Quick Oats Garnish: 3 tbsp sliced spring onion 3tbsp crisp fried shallots How to Prepare? 1. Pound round garlic, ginger and shallots to a fine paste in a mortar and pastel. Heat oil in a large pan and add cinnamon, cardamom and pounded paste, cooking over low heat until mixture is fragrant. 2. Stir 2 tbsp water into the ground cumin, coriander, fennel and pepper to make a thick paste. Add this to the pan and cook on low heat for 3-4 minutes before adding the lamb. Cook, stirring, until meat is well coated with the spices. Add water and bring to the boil. Turn down heat and simmer until meat is tender (20-30 minutes). 3. Add vegetables and salt to taste. Cook until vegetables are tender. Stir in Quacker Quickcook Oats and cook for another 2 minutes. Test and adjust seasonings if necessary. 4. Ladle into serving bowls and garnish with spring onion and crispy shallots. Serve with crusty bread or Oatmeal Chapatti.