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GOAT SOUP
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- 750 g mutton pieces
- 2 onion chopped
- 3 cloves garlic clove crushed
- 2 green chilli sliced
- 1 tsp galangal
- 2 tsp black peppercorns
- 3 tsp coriander seeds
- 1 tbs oil
- 4 cardamom crushed
- 1 cinnamon stick
- 3 cloves garlic clove
- 1 fresh ginger grated
- 3 tbs curry powder
- 2 tbs poppy seeds
- 1/2 cup coconut milk
- 1 dried onion
- 1 onion chopped
- 1 coriander
- 9 cup water
- 1 pinch salt and pepper *to taste
- 1 dried onion
- STEP 1 Chop goat or mutton bones and put into large saucepan with onion, garlic, chili, lengkuas or galangal, peppercorns and coriander.
- STEP 2 Cover with water and bring to a boil.
- STEP 3 Turn heat down and allow to simmer for 3 hours. Skim off froth as it rises.
- STEP 4 Strain stock, reserving liquid and meat. When cool, scrape meat from bones and flake into smaller pieces.
- STEP 5 Heat oil in saucepan and fry cardamom, cinnamon, cloves and ginger for one minute, then add curry paste or powder and fry for 4 minutes.
- STEP 6 Pour in lightly ground poppyseeds, coconut milk and reserved stock.
- STEP 7 Stir well and season with salt and pepper.
- STEP 8 Add meat and bring to boil for 20 minutes.
- STEP 9 Garnish with fried onions, spring onion and coriander leaves.
