Lamb Soup
Ingredients
500 grams lamb thigh,cut into bite-sized chunks
1 salam (indonesia bay)leaf
1 cm ginger
3 cm cinnamon
3 cloves
3 celery, knotted
3¼ teaspoons salt
¼ teaspoon white pepper powder
2¾ teaspoons sugar
¾ teaspoon nutmeg
2 scallions, cut into 1 cm pieces
100 ml milk
1,500 ml water
2 tablespoons cooking oilfor sautéing
ground spices blends
6 cloves shallot
3 cloves garlic
2 cm ginger
complements:
1 tomato
1 celery, finely sliced
2 lime
100 grams fried paddy oats chips
bird’s eye chili pepper sambal
Cooking Steps
1. Cook lamb thigh along with salam leaf and ginger in 1,000 ml water until boiling. Remove from heat and discard the liquid. Set aside the beef.
2. Heat cooking oil on the pan. Sauté ground spices blend, cinnamon, cloves, and celery until fragrant. Add in lamb thigh. Stir well.
3. Add in salt, pepper, sugar, and nutmeg powder. Stir well.
4. Pour in water. Cook until the lamb is tender. Add in scallions. Let it softened.
5. Pour in milk. Cook and stir it until boiling. Remove from heat.
6. Lamb Soup is ready to serve with its complements.