Estee in Sweden's video: Sup Kambing - Mutton soup

Sup Kambing - Mutton soup Shop for products used in my tutorials at http://shiokoholics.com To subscribe to my channel https://www.youtube.com/c/Shiokoholicpantry Follow us on Facebook https://m.facebook.com/shiokoholicpantry Instagram https://instagram.com/shiokoholic/ Google plus https://plus.google.com/+Shiokoholicpantry/posts Twitter https://twitter.com/shiokoholic Pinterest https://www.pinterest.com/Shiokoholic/ How to make Sup Kambing Serves 4 Marinade: About 700g mutton with bone , chopped into 2 inches pieces 1 inch knob old ginger, roughly chopped 1 inch knob blue ginger/galangal, roughly chopped 5-6 cloves garlic, roughly chopped 6 small red shallots, roughly chopped 1/4 teaspoon methi/fenugreek seeds 1/4 teaspoon black mustard seeds 1/4 teaspoons fennel seeds 1/2 teaspoons ground turmeric 1/2 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon finely ground white pepper About 3 tablespoons oil for frying and making it into a paste Soup: 41/2 cups beef/veal or chicken stock 4 cardamon pods, bruised 1 stick cinnamon 2 star anise 1 cup coconut milk 1 teaspoon sugar salt and pepper to taste * Garnish: Fresh coriander leaves Fried shallots French baguette 1. In a mortar & pestle, food processor or hand blender, blitz the old ginger, blue ginger, garlic, shallots together to form a paste (add some oil or water to make it smooth) 2. In a wok, heat about 2 tablespoons of groundnut oil to medium. Fry the fenugreek, mustard. and fennel seeds - be careful as they will pop as soon as you do. Quickly throw in the ground paste. Do not burn the fenugreek, mustard or fennel seeds. 3. Fry the spiced paste till it's fragrant, about 1-2 minutes. Then add the turmeric, curry powder, cumin and white pepper and fry for another minute or so, till it's fragrant. Remove from wok and set aside to cool. 4. Once it's cooled, mix it in with the mutton pieces. Marinade for at least 4-8 hours. 5. In a pot, bring the stock to a boil with the bruised cardamon pods, cinnamon stick and star anise. When it boils, add in the marinated meat with the spice paste. If there's any spice mix left in the bowl, add a bit of water and throw it all in the pot. Do not waste the paste. 6. Simmer broth for about 1 hour in low heat, add meat the heat to the lowest possible and cover for about 2 hours, or until the meat is tender. 7. Remove the meat from the bones and add it back to the soup. Pour in the coconut milk, and add the sugar. Taste to see if you need to add salt and white pepper. Simmer for another 30 minutes before serving. 8. Garnish with fried shallots and coriander leaves. Eat with French bread.