Recipe by Dapur Rasamasa
Serve: 10 Person
Naan served in thick lamb or mutton curry
Ingredients
- 1 kg goat or sheep shank or other bone-in meat
- 2 thumb-size ginger
- 2 bay leaves
- 7½ glasses water
- 1 cinnamon stick
- 5 cloves, crushed
- 1 nutmeg
- 2½ liquid milk
- 3 tablespoon ghee for sautéing
Spice Paste
- 10 shallots
- 5 cloves garlic
- Salt
- Pepper
Side Dishes/Condiments:
- Sweet soy sauce
- Tomatoes, cut
- Celery, julienne
- Spring onion, julienne
- Limes, cut in half
- Fried emping crackers
- Bird’s eye chili sambal
- Fresh pickles
This goat shank soup is spiced lightly but the sweet-smelling cloves, nutmeg and cinnamon, plus the ghee add layers of fragrance and taste to the soup. Not to mention, the pickled cucumbers, carrots and whole green bird’s eye chilies adds a touch of freshness to the soup.
Steps
- Boil the goat shank or other bone-in meat with ginger and bay leaves until tender. If water runs low before the meat is tender, add more water and continue cooking. Remove from heat once meat is tender. Set aside.
- Sauté spice paste with cinnamon, cloves and nutmeg until fragrant.
- Add the sautéd spice paste into the cooked meat. Boil then add liquid milk, and bring to a boil again. Remove from heat.
- Serve the soup with sides dishes and its condiments.
