Indonesian Lamb Soup with Spices

Ingredients

In this Indonesian adaptation of Borș de miel, we incorporate traditional Indonesian spices and flavors to create a unique and distinct dish. The original Romanian soup is typically made with sour cream and sour cabbage, whereas our Indonesian version focuses on the use of aromatic spices like lemongrass, ginger, and turmeric to infuse the soup with a rich and exotic taste. We alse have the original recipe for Borș de miel, so you can check it out.

• 500 grams (1.1 lbs) lamb meat, cut into cubes 500 grams (1.1 lbs) lamb meat, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 inches fresh ginger, sliced 2 inches fresh ginger, sliced
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 2 cups (470 ml) coconut milk 2 cups (470 ml) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 20g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the lamb meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground turmeric, ground coriander, and ground cumin, and cook for another minute to toast the spices.
4. 4.
   Add the bruised lemongrass, sliced ginger, chicken broth, coconut milk, fish sauce, and palm sugar to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for about 1 hour, or until the lamb is tender.
5. 5.
   Season with salt to taste.
6. 6.
   Remove the lemongrass stalks and ginger slices from the soup.
7. 7.
   Serve the Indonesian Lamb Soup hot, garnished with fresh cilantro and lime wedges on the side.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors into the soup.
• Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the soup.
• Fish sauce — If you prefer a vegetarian or vegan option, you can substitute fish sauce with soy sauce or tamari for a similar umami flavor.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a teaspoon of chili flakes to the soup.
• If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with water to the soup and simmer for a few more minutes.
• Serve the soup with steamed rice or crusty bread for a complete meal.

Serving advice

Serve the Indonesian Lamb Soup hot, accompanied by lime wedges on the side. It pairs well with steamed rice or crusty bread.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in individual bowls or a large serving bowl, allowing the vibrant yellow broth to take center stage.