Ingredients with Measurements:
- 1 lb lamb meat, cut into bite-sized pieces
- 6 cups water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 potatoes, peeled and cubed
- 2 hard-boiled eggs, sliced
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add lamb meat, lemongrass, kaffir lime leaves, bay leaves, and cinnamon stick. Reduce heat to low and let it simmer for 30 minutes.
2. While the lamb is simmering, grind coriander seeds, cumin seeds, and fennel seeds in a mortar and pestle (if available) until fine. Add turmeric powder, salt, and sugar to the spice mixture.
3. In a separate pan, heat vegetable oil over medium heat. Add garlic and onion, sauté until fragrant. Add tomatoes and spice mixture, stir until well combined.
4. Add the tomato mixture to the pot of lamb soup. Stir well and let it simmer for another 30 minutes.
5. Add potatoes and let it simmer until the potatoes are tender, about 15-20 minutes.
6. Serve hot with sliced hard-boiled eggs, bean sprouts, chopped cilantro, and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Protein: 20g
Carbohydrates: 25g
Fiber: 4g
Sugar: 6g
Sodium: 650mg
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Kaffir lime leaves can be substituted with lime zest.
- Bean sprouts can be substituted with shredded cabbage or spinach.
Variations:
- Add rice noodles for a heartier meal.
- Use coconut milk instead of water for a creamier soup.
- Add chili paste or fresh chili for a spicier soup.
Tips and tricks:
- To save time, use pre-cut lamb meat.
- Bruise lemongrass by hitting it with the back of a knife to release its flavor.
- Add salt and sugar gradually to adjust to your taste.
- For a richer flavor, brown the lamb meat before adding it to the pot.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until heated through.
Presentation ideas:
Serve soup in a large bowl with toppings arranged neatly on top.
Garnishes:
- Chopped scallions
- Fried shallots
- Sliced jalapeños
Pairings:
- Steamed rice
- Crusty bread
Suggested side dishes:
- Indonesian-style salad (Gado-Gado)
- Fried tofu or tempeh
Troubleshooting advice:
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
- If the soup is too thick, add more water or broth.
Food safety advice:
- Make sure the lamb meat is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Soto Kambing is a traditional Indonesian soup made with lamb meat and spices. It is commonly served as a breakfast dish or as a comfort food during cold weather.
Flavor profiles:
Soto Kambing has a savory and slightly sweet flavor with a hint of spiciness from the spices.
Serving suggestions:
Serve Soto Kambing with steamed rice and a side of Indonesian-style salad for a complete meal.
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Region: Indonesian