Sudanese peanut lamb broth

Heat a medium pot over medium-high; add the oil and the mastic and let the mastic melt.

Brown the lamb chunks until they take colour and release from the bottom of the pan.

Add the onion in six pieces and the garlic; brown until the onion edges are golden.

Add bay leaves, cinnamon stick, black peppercorns and cardamom pods; stir until the cinnamon is fragrant.

Add a little of the water to deglaze, then the rest, covering the lamb.

Bring to a boil, skimming the impurities with a sieve.

Add the salt and the chili, snapped in half.

Lower to medium-low, cover and simmer about an hour to an hour and a half, until the lamb falls off the bone.

Strain the broth through a mesh strainer into a bowl; set the meat aside and return the broth to the pot.

Add crushed coriander seeds, cumin and ginger, then the oats and the peanut butter.

Bring to a simmer over medium, cover and cook 10 minutes until the oats are cooked.

Take the lamb off the bones and break into smaller pieces.

Blend the soup smooth with an immersion blender (optional); with a regular blender, let it cool or leave the lid slightly open.

Taste for seasoning, finish with a squeeze of lemon, return the meat and serve.