Spicy Lamb/Goat Soup
Source of Recipe
Recipe Boards
List of Ingredients
1 1/4 kg/2 3/4 lbs lamb or goat meat, cut into bit-size pieces
450g/1 lb lamb/goat ribs with meat on
2 inches root ginger, peeled and pounded finely
1 tsp turmeric powder
1/2 tsp salt
Marinate the meat in the above for about 30 minutes
For garnish:
1/2 cup cooking oil
15-20 shallots,sliced thinly
Heat cooking oil til hot and then fry the shallots till crispy. This can be prepared ahead of time and kept in an airtight container.
OR buy crispy shallots from asian stores.
5 large cloves garlic, chopped finely
10 shallots, chopped
about 7 1/2 pints water more or less
4 screwpine leaves, fold in half and knotted in pairs
3 tbsp thick dark soy sauce
1/2 tsp salt extra or to taste
1 tsp sugar
1 tbsp rice flour mixed with 1/2 cup water OR grind 1 tbsp rice in a coffee grinder till fine and mix with water, this is to thicken the soup but flour does not give the same consistency
90g/30zs raw cashew nuts,groudn to a thick paste with some water.
For garnish:
3 stalks coriander leaves, chopped
3 stalks spring onions, sliced finely
freshly ground black pepper
Lemon wedges
Ground spices to be lightly roasted till aromatic then ground:
4 tbsp coriander
1 tbsp fennel
1 tbsp cumin
3 tbsp white poppy seeds, from Indian grocers (optional)
Spices tied in a muslin:
10 cardamons, crushed
1 star anise, broken into segments, 2 segments crushed
10 cloves, coarsely pounded
30 black peppercorns,coarsely pounded
1 inch pc cinnamon broken into 3 to 4 pieces
Recipe
Add a bit of oil to a large pan and fry the chopped garlic, add the chopped shallots till fragrant and a light golden brown and add in the ground spices and the meat. Fry for about 5 mins to brown lightly.
Add in the screwpine leaves and soy sauce,salt and sugar and spices tied in muslin. Pour in half the water. Bring to boil and simmer till meat is tender, adding more water if necessary.
Add rice flour mixture and cashew nut paste and simmer for another 10 minutes.
Adjust seasoning and add more water if necessary.
(The consistency should be like a very thick stew)
Dish into soup bowls and garnish with the crispy shallots,coriander and spring onions and black pepper and top with a lemon wedge.
Always served with warm crusty French Bread.
Note: meat in the U.K is much more tender and cooks faster so do adjust the water content as necessary.
This soup is not chilli hot but pepper hot. But, you can serve it with a bit of chilli oil of added zing!
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