Indonesian Lamb Soup
This aromatic and flavorful Lamb in Coconut Milk stew is a comforting and hearty dish that will warm you up from the inside out. The tender pieces of lamb are simmered in a rich coconut milk broth infused with a blend of spices and herbs, creating a cozy and satisfying meal. Served with steamed rice and crispy fried shallots on top, this dish is perfect for a comforting family dinner or a special gathering with friends.
— Constant Cookbook
Ingredients
- Ingredients:
- * 1 kg of lamb -
- (I added a few pcss of lamb ribs for flavors)
- * 1 liter coconut milk (canned or packaged is fine)
- * 1/2 cabbage - roughly chopped
- * 4 pcs whole cloves
- * 2 pcs red tomatoes, chopped
- * 1 stalk of lemon grass - bruised
- * 2 cm galangal
- * 4 pcs kaffir lime leaves
- * 6 pods of cardamoms
- * 3 cm cinnamon stick
- * 10 pcs red (or bird eyeâ€Âs) chilies, sliced
- Processed (paste) Ingredients:
- * 8 pcs shallots
- * 6 pcs garlic
- * 2 cm fresh garlic
- * 5 pcs candlenuts - flame roasted would taste better
- * 1/2 tsp coriander seeds - toasted would taste better
- * 1/2 tsp cumin powder
Instructions
- In a pressure cook, boil lamb in 1 ltr water until tender enough
- Stir fry processed ingredients until fragrant. Add lemon grass
- Mix in the cooked ingredients into lamb pot, add the rest of ingredients. Let it cook for a while, stir in coconut milk
- Add chopped cabbage, tomatoes & chilies. Let it cooked through
- Ready to serve with warm steamed rice on the side
- and sprinkles of fried shallots (Indonesians call it bawang goreng)
Yield
Serves 4
Comments
No comments found.