Kambing Soup
This is a dish every Singaporean is familiar with, and it is often sold by Indian muslims. It fully utilizes all the spices in an everyday Indian kitchen that most Singaporeans are familiar with. At least I store all of these spices in my pantry every day of the year.
I have cooked this dish the way curry is often made. It is quite fail proof and it cuts the cooking time from 4.5 hours to 30-45 minutes. It is just as delicious as its more prep-lengthy version, just easier.
Have fun trying this dish! I am sure it will be a real hit.
Resipi
Kambing Soup
- Sediakan
- 0 min
- Masak
- 0 min
- Jumlah
- 0 min
- Hidangan
- 0
Bahan-bahan
- 1 kggoat meat, with bones
- 100 mlCoconut creme
- 1/4 cupof cooking oil
- 4 cupsof beef stock
Spices (ground together or all chopped very fine)
- 5 clovesof garlic
- 6cherry shallot or 1 big onion
- 3coriander roots
- 3-4chillies, green or red
- 1knob ginger
- 1knob galangal
- 1 tspcumin powder
- 1 tspturmeric powder
Additional spices
- 1/4 tspfenugreek
- 1/2 tspmustard seeds
- 1/4fennel seeds
- 3cardomon pods
- 3sticks of cloves
- 1cinnamon stick
- 1star anise
Toppings
- Coriander leaves
- chopped chilies
- fried shallots
Cara
- Grind spices
- 01Grind the spices together and set aside.
- Make the soup
- 02In a pressure cooker, add the cooking oil, and then pop the additional spices.
- 03Add the ground paste and fry at low heat until oil exudes. Add in the goat pieces.
- 04Once the goat pieces are brown on the outside, add the stock.
- 05Cover and cook for an additional 30 minutes on high pressure cooking.
- 06Bring the pot to a stove and heat up, add coconut creme.
- 07Once it comes to a boil, serve with toppings and baguette.