Indonesian Spiced Lamb Soup

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 lime leaves 4 lime leaves
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Spring onions, sliced, for garnish Spring onions, sliced, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the ground coriander, cumin, and turmeric to the pot. Stir well to coat the onions and spices evenly.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   Pour in the chicken or vegetable broth, and add the bruised lemongrass stalks and lime leaves. Bring the soup to a boil, then reduce the heat and let it simmer for about 1 hour or until the lamb is tender.
5. 5.
   Season the soup with salt and pepper to taste.
6. 6.
   Remove the lemongrass stalks and lime leaves from the soup.
7. 7.
   Serve the Indonesian Spiced Lamb Soup hot, garnished with fresh cilantro and sliced spring onions.

Treat your ingredients with care...

• Lemongrass — To bruise the lemongrass, use the back of a knife or a rolling pin to gently crush the stalk. This helps release its aromatic oils into the soup.
• Lime leaves — If fresh lime leaves are not available, you can use dried lime leaves. Just make sure to remove them before serving.
• Lamb — Choose boneless lamb cuts such as leg or shoulder for this recipe. Trim off excess fat and cut the meat into bite-sized pieces for even cooking.

Tips & Tricks

• For an extra kick of heat, add a small amount of chopped chili peppers to the soup.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the simmering soup.
• Serve the soup with a side of steamed rice or crusty bread for a more substantial meal.
• Feel free to adjust the spices according to your taste preferences. Add more or less depending on your desired level of spiciness.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Indonesian Spiced Lamb Soup hot in individual bowls. Garnish each bowl with fresh cilantro and sliced spring onions for added freshness and visual appeal. Accompany the soup with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation of the Indonesian Spiced Lamb Soup, you can sprinkle a pinch of ground turmeric on top of each bowl before garnishing with fresh cilantro and spring onions. This adds a vibrant yellow color to the soup, making it visually appealing.