Ingredients with Measurements:
- 1 kg lamb feet, cleaned and cut into pieces
- 2 liters water
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 cm ginger, sliced
- 2 tomatoes, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 2 stalks celery, sliced
- 2 bay leaves
- 1 tsp peppercorns
- 1 tsp salt
- 2 tbsp vegetable oil
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the onions, garlic, and ginger. Saute until fragrant.
3. Add the lamb feet and stir until browned.
4. Pour in the water and add the bay leaves, peppercorns, and salt.
5. Bring to a boil, then reduce the heat and simmer for 1-2 hours, or until the lamb feet are tender. (If using a pressure cooker, cook for 30-40 minutes).
6. Add the carrots, potatoes, celery, and tomatoes. Simmer for another 15-20 minutes, or until the vegetables are cooked through.
7. Remove the bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 25g
Carbohydrates: 12g
Fiber: 3g
Substitutions for ingredients:
- Lamb feet can be substituted with lamb shanks or beef bones.
- Carrots, potatoes, and celery can be substituted with other vegetables such as cabbage, green beans, or corn.
Variations:
- Add a can of chickpeas or kidney beans for extra protein.
- Add a handful of spinach or kale for extra nutrition.
- Use coconut milk instead of water for a creamier soup.
Tips and tricks:
- Skim off any foam that rises to the surface while simmering.
- For a richer flavor, roast the lamb feet in the oven before adding them to the soup.
- Serve with a side of crusty bread or rice.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a sprig of fresh herbs on top.
Garnishes:
Chopped fresh parsley or cilantro.
Pairings:
Serve with a side of crusty bread or rice.
Suggested side dishes:
- Steamed rice
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure the lamb feet are thoroughly cleaned before cooking.
- Store leftovers in the refrigerator and reheat to a temperature of 165°F (74°C) before serving.
Food history:
Sop Kaki Kambing is a traditional Indonesian soup made with lamb feet. It is a popular dish during Ramadan and other special occasions.
Flavor profiles:
Savory, meaty, and slightly spicy.
Serving suggestions:
Serve hot with a side of crusty bread or rice.
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Region: Indonesian