\nI made it once. For Church Potluck. Many loved it. Will do it again this Christmas.\n<\/p>\n
\nMaybe I'll make it less salty and put a salt, since some cannot talk too much saltiness.\n<\/p>\n
\nI think I noted to myself in my head to have more lamb as well, 2-3 pounds then.\n<\/p>\n
\nMy own fix to some problem I encountered with the below recipe, is to strain away spice debris while cooking in the soup. As well as cooling the fatty layer on top in the fridge overnight to easily reduce fat which would be precipitated.\n<\/p>\n
\n \n<\/p>\n
\nLamb\/Goat Soup (recipe article from jeroxie.com)<\/a>:\n<\/p>\n \nSup kambing (goat soup or Indian mutton soup) is a very hearty and aromatic dish. It is one of the popular hawker fare in both Singapore & Malaysia. This whole winter has been about stews and chinese herbal soup. We needed something robust and loads of punch to mark the end of winter and to celebrate Merdeka (Malaysia National Day).<\/p>\n This recipe is an adaptation from a book that Mister bought for me in Asia – Authetic Recipes from Singapore. It is a simple and easy recipe. Aromatics & spices make this dish and are easily found in most supermarkets.<\/p>\n Aromatics & spices<\/p>\n Aromatics & spices<\/p>\n Ingredients:<\/p>\n 1kg of meaty goat ribs (or use lamb if you can’t get goat) Pounding garlic & ginger<\/p>\n Pounding garlic & ginger<\/p>\n Marinated goat pieces<\/p>\n Marinated goat pieces<\/p>\n Leeks & tomatoes<\/p>\n Leeks & tomatoes<\/p>\n Method:<\/p>\n Gently roast and brown coriander, cumin, fenugreek, black pepper fennel seeds in a small saute pan. Grind them into a powder and leave aside If an older goat is used, the dish will develop a more intensed flavour and aroma. A younger goat has a more delicate taste but just had to make sure that the spices do not over power it.<\/p>\n Asia in a bowl. It is hearty, vibrant, fresh, full flavoured and very satisfying.<\/p>\n","protected":false},"excerpt":{"rendered":" I made it once. For Church Potluck. Many loved it. Will do it again this Christmas. Maybe I'll make it less salty and put a salt, since some cannot talk too much saltiness. I think I noted to myself in … Continue reading
\n 5cm fresh ginger, peeled and chopped into smaller pieces
\n 6 – 8 cloves of garlic (depending on how garlicky you like it to be. I love garlic so I added 8 cloves)
\n 1 onion sliced
\n 1 tbsp grounded coriander
\n 1 tsp ground fennel
\n 1 tsp fenugreek
\n 1 tsp cummin
\n 1\/2 tsp tumeric
\n 1 tsp ground black pepper
\n 11\/2 tsp salt
\n 2 – 2.5 litres of water (use veal stock if possible and availiable)
\n 1\/2 tbsp vegetable oil
\n 1 leek sliced (white part only)
\n 5 bruised cardamon pods
\n 3 star anise pods
\n 1 cinnamon stick
\n 1 tsp light soya sauce
\n 3 tomatoes, cut into wedges
\n Crispy fried shallots – see recipe here
\n 1 bunch coriander<\/p>\n
\n Pound the garlic & ginger into a paste
\n Marinate the goat pieces with the grounded spice powder, garlic & ginger paste, tumeric, thinly sliced onions, and chopped ends of the coriander for a couple of hours or overnight (if time permits).
\n Use a heavy pot and place all the goat pieces in it with water or veal stock (if availiable). Season with salt.
\n Simmer gently with the lid open for 3 – 4 hours. During this time, the liquid will evaporate slowly. Please check the soup occassionally.
\n Saute the leeks with the cardamon pods, star anaise and cinnamon stick for about 5 mins or until the leeks are very soft. Do this when the soup is almost ready.
\n Add the leeks, cardamon, star anaise and cinnamon stick into the pot and leave it for another 15 minutes.
\n Cut the tomatoes into wedges, add to the soup mixture and allow it to simmer for another 2 mins
\n Dish up, sprinkle generous proportions of crispy shallots & chopped coriander leaves. Serve hot with toasted baguette or with white steamed rice<\/p>\n