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Can I Use Ground Spices For The Wide Noodles With Lamb Shank?

Asked by Natalie_Caroline. Answered on 7th November 2024

Full question

I want to make the Wide Noodles with Lamb Shank in Aromatic Broth, but I have realised I only have ground allspice, instead of allspice berries, and Chinese 5 spice powder instead of whole star anise. Will these work instead? And if so, in what quantities? Thank you!

Image of Nigella's Wide Noodles with Lamb Shank
Photo by Jonathan Lovekin
Wide Noodles with Lamb Shank in Aromatic Broth
By Nigella
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Our answer

NIgella's Wide Noodles With Lamb Shank In Aromatic Broth (from COOK, EAT, REPEAT) braises a lamb shank in a spicy liquid that is flavoured with cumin, ginger, garlic, star anise and allspice. The cooking liquid becomes a delicate broth that is served with the shredded meat, cabbage and noodles.

The main problem with using ground spices instead of whole is that the ground versions directly flavour the broth, rather than infusing flavour into it, so you need to be careful with the amounts used. Also, five spice is a mixture of star anise, cinnamon, fennel, cloves and szechuan peppercorns (and occasionally some store-bought versions contain garlic or liquorice or citrus), so is not quite the same as just star anise. For the allspice (also known as Jamaican pepper) you can probably add 1/4 teaspoon to the broth instead of the berries. Also, be careful not to confuse ground allspice with ground mixed spice (which is used for Hot Cross Buns and other baking). For the Chinese five spice we would probably add a couple of pinches to start with. Once the lamb shanks have cooked you can taste the broth and add a few extra pinches of each ground spice if you feel that the broth needs it.

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