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Kambing Soup

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Ingredients
  

  • 1 kg goat meat with bones
  • 100 ml Coconut creme
  • 1/4 cup of cooking oil
  • 4 cups of beef stock

Spices (ground together or all chopped very fine)

  • 5 cloves of garlic
  • 6 cherry shallot or 1 big onion
  • 3 coriander roots
  • 3-4 chillies green or red
  • 1 knob ginger
  • 1 knob galangal
  • 1 tsp cumin powder
  • 1 tsp turmeric powder

Additional spices

  • 1/4 tsp fenugreek
  • 1/2 tsp mustard seeds
  • 1/4 fennel seeds
  • 3 cardomon pods
  • 3 sticks of cloves
  • 1 cinnamon stick
  • 1 star anise

Toppings

  • Coriander leaves
  • chopped chilies
  • fried shallots

Instructions
 

Grind spices

  • Grind the spices together and set aside.

Make the soup

  • In a pressure cooker, add the cooking oil, and then pop the additional spices.
  • Add the ground paste and fry at low heat until oil exudes. Add in the goat pieces.
  • Once the goat pieces are brown on the outside, add the stock.
  • Cover and cook for an additional 30 minutes on high pressure cooking.
  • Bring the pot to a stove and heat up, add coconut creme.
  • Once it comes to a boil, serve with toppings and baguette.