Ingredients with Measurements:
- 500g lamb meat, cut into small pieces
- 2 cups of water
- 2 cups of beef broth
- 1 cup of chopped long beans
- 1 cup of chopped tomatoes
- 1 cup of chopped onions
- 1 cup of chopped garlic
- 1 tablespoon of vegetable oil
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of cumin powder
- 1 tablespoon of coriander powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of chili powder
- 1 tablespoon of ginger powder
- 1 tablespoon of lemongrass powder
- 1 tablespoon of lime juice
Special equipment needed:
- Large pot
- Ladle
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onions and garlic to the pot and sauté until they are soft and fragrant.
3. Add the lamb meat to the pot and cook until it is browned on all sides.
4. Add the water and beef broth to the pot and bring it to a boil.
5. Add the chopped long beans, tomatoes, salt, black pepper, cumin powder, coriander powder, turmeric powder, chili powder, ginger powder, and lemongrass powder to the pot.
6. Reduce the heat to low and let the soup simmer for 1 hour or until the lamb meat is tender.
7. Add the lime juice to the pot and stir well.
8. Serve the soup hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Long beans can be substituted with green beans or snap peas.
Variations:
- Add potatoes or carrots to the soup for a heartier meal.
- Use fresh lemongrass instead of lemongrass powder for a stronger flavor.
Tips and tricks:
- Use a sharp knife to cut the lamb meat into small pieces.
- Skim off any fat that rises to the surface of the soup while it is simmering.
- Adjust the amount of chili powder to your desired level of spiciness.
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 medium heat until it is heated through.
Presentation ideas:
- Serve the soup in a large bowl with a ladle.
- Garnish the soup with chopped cilantro or green onions.
Pairings:
- Serve the soup with steamed rice or crusty bread.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Mixed green salad
Troubleshooting advice:
- If the soup is too thick, add more water or beef broth to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the lamb meat is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
- Sop Kambing Kacang Panjang is a traditional Indonesian soup that is typically made with lamb meat and long beans.
Flavor profiles:
- The soup has a savory and slightly spicy flavor with hints of lemongrass and lime.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Indonesian