Lamb Soup Jakarta Style
 
 
Author:
Recipe type: Soup
Cuisine: Indonesian
Serves: 5
Ingredients:
  • 1kg goat meat (I use 10 pieces of lamb neck)
  • 2 bay leaves
  • 2 cm ginger, crushed
  • 1 cinnamon stick (about 5cm )
  • 5 cloves
  • ⅓ tsp nutmeg powder
  • 4 liters of water
  • 2 stalks of celery, cut into 2 pieces
  • 2 spring onion , cut into 1 cm
  • 400 ml fresh milk
  • Salt to taste
  • 2 tbs Ghee (you can replace with butter or simply skip this ingredient)
  • 2 tbs cooking oil
  • White rice to serve
Paste:
  • 8 Asian small shallots (3 French onion)
  • 6 cloves of garlic
  • 1 tsp pepper
Condiment
  • 2 large sized tomatoes , chop roughly
  • ½ cup chopped celery leaves
  • 2 lime, wash and slice
  • Fried shallots
  • Chilli sambal
Cooking Instructions:
  1. Prepare 2 liters of water in a pot, add the lamb along with the bay leaves and ginger in a medium heat. Put the lid on.
  2. Cook until the meat is tender. Turn off the heat, and drain the lamb. (Safe the stock as you can use it for other soup. Freeze them if needs to so you can use them later on)
  3. Heat the oil. Saute the paste, nutmeg powder, cinnamon, and cloves until fragrant. Add the lamb. Stir well.
  4. Add 2 liters of water and salt to taste. Bring to boil.
  5. Add stalks of celery and spring onion. Continue cooking until celery and onion turn to dark green.
  6. Pour the milk, bring to boil. Add ghee just before serving.
  7. Serve while still hot with a complement. You can also enjoyed this soup with steamed rice.
Recipe by Arie's Kitchen at https://arieskitchen.net/lamb-soup-jakarta-style/