Exotically Spicy Goat Soup, Which Is Served with Rice

Summary

Ingredients

• 400 g oat meat on the bone
• Meatbones
• 800 g water
• 2 tablespoon soy sauce sweet, (kecap manis)
• 2 tablespoon tamarind juice
• 2 salam leaves (daun salam)
• 2 kaffir lime leaves
• 6 kemiri nuts
• 2 tablespoon celery, stalks it, fresh or frozen
• 5 small onion (s), red
• 4 medium garlic clove (s)
• 2 small chilli pepper (s), green
• 2 sticks lemongrass, fresh
• 10 g turmeric, fresh or frozen
• 20 g iner root, fresh or frozen
• 20 g alanal root, fresh or frozen
• 1 tablespoon coriander seeds
• 2 clove (s)
• 1 cinnamon stick (s), approx. 8 cm long
• 1 teaspoon, leveled pepper, black, from the mill
• 0.5 teaspoon ½ mace powder or nutmeg powder
• 1 tablespoon sugar
• 10 g chicken stock powder (Kraft bouillon)
• 50 ml coconut milk, creamy, 24% fat

To garnish:

• 2 tablespoon celery leaves

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Instructions

1. Let the goat meat and the bones cut into pieces approx. 6 cm long. Wash and rinse the pieces. Boil the meat in 1 liter of water for 5 minutes and strain. Rinse everything off again and place in a 3-liter saucepan with a lid together with water, soy sauce and tamarind juice.
2. Immediately add all of the following ingredients to the saucepan after they are ready. Wash the salam and kaffir lime leaves and use them whole.
3. Halve the kemiri nuts lengthways and crossways and toast them without oil until they get brown spots. Immediately remove the nuts from the heat, let them cool and grate them with a fine grater.
4. Wash the fresh celery and shake dry. Pluck the flawless leaves, chop and freeze to 2 tablespoons for garnish. Cut the leafless and flawless stems crosswise into approx. 3 mm wide rolls. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw.
5. Cap the onions and garlic cloves at both ends, peel and roughly chop. Wash the green chili peppers, cut across into thin rings, leave the grains in place and discard the stalks.
6. Wash the fresh lemongrass. Remove the hard stalk at the lower end. Remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.
7. Wash fresh turmeric, ginger and galangal, peel and cut into thin rings.
8. Toast the coriander seeds in a small pan without oil until they are fragrant. Immediately remove the seeds from the heat and from the pan, let them cool down a little and grind them into a coarse powder in a grinder.
9. Add the remaining ingredients to the chicken stock and bring the gulai mix to a boil. Mix everything well and simmer for 2 hours with the lid on.
10. Remove the pot from the oven. Strain the contents. Return the meat, lemongrass and leaves to the saucepan. Remove the now meatless bones and the cinnamon stick.
11. Put the remaining ingredients from the sieve with the broth and coconut milk in the blender and purée finely for 1 minute at the highest setting. Return the puree to the saucepan and simmer until the meat is tender and falls off the bone.
12. Season the finished Gulai Kambing with pepper and salt. Distribute on the serving plates, garnish and serve hot with white, cooked rice.

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