Ingredients with Measurements:
- 1 kg lamb meat, cut into small pieces
- 2 liters water
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 2 tomatoes, chopped
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 cm ginger, sliced
- 2 cm galangal, sliced
- 5 red chili peppers, chopped
- 3 tbsp vegetable oil
- 2 tsp salt
- 1 tsp sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
Special equipment needed:
- Large pot
- Mortar and pestle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, ginger, galangal, and red chili peppers. Saute until fragrant.
2. Add the lamb meat and saute until browned.
3. Add the water, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, ground coriander, ground cumin, and turmeric powder. Bring to a boil and then reduce the heat to low. Simmer for 1 hour.
4. Add the chopped tomatoes, potatoes, and carrots. Simmer for another 30 minutes or until the vegetables are tender.
5. Remove the lemongrass, kaffir lime leaves, and bay leaves.
6. Use a mortar and pestle to grind the remaining ingredients into a paste.
7. Add the paste to the soup and stir well. Simmer for another 10 minutes.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 40 minutes
Temperature:
Medium heat for sauteing, high heat for boiling, and low heat for simmering.
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Protein per serving: 25g
Carbohydrates per serving: 25g
Fiber per serving: 5g
Sodium per serving: 800mg
Substitutions for ingredients:
- Lamb meat can be substituted with beef or goat meat.
- Red chili peppers can be substituted with green chili peppers or chili flakes.
- Kaffir lime leaves can be substituted with lime zest.
- Galangal can be substituted with ginger.
Variations:
- Add coconut milk for a creamier soup.
- Use different vegetables such as green beans, cabbage, or spinach.
- Add fried shallots as a topping.
Tips and tricks:
- Use a sharp knife to cut the lamb meat into small pieces.
- Bruise the lemongrass before adding it to the soup to release its flavor.
- Use a mortar and pestle to grind the ingredients into a paste for a smoother texture.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with steamed rice on the side.
Garnishes:
Garnish the soup with chopped cilantro or parsley.
Pairings:
Pair the soup with a side of pickled vegetables or crackers.
Suggested side dishes:
Serve the soup with steamed rice or bread.
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure the lamb meat is cooked thoroughly before serving.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sop Kambing Bumbu Merah is a traditional Indonesian soup that originated in Java. It is a popular dish during Ramadan and Eid al-Fitr.
Flavor profiles:
The soup has a spicy and savory flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the soup hot with steamed rice and pickled vegetables on the side.
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Region: Indonesian