Indonesian Lamb Soup (Sop Kambing)

Ingredients

• 500g lamb (ribs, leg, or shoulder), cut into 2-3 cm pieces
• 2 liters water or beef/lamb broth
• 2 tablespoons cooking oil

For the Spice Paste (Bumbu Halus)

• 8 shallots
• 4 cloves garlic
• 3 cm ginger
• 3 cm galangal
• 1 teaspoon white peppercorns
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon nutmeg powder (or small piece of whole nutmeg)

Aromatics (not ground)

• 2 stalks lemongrass, bruised
• 3 bay leaves
• 4 kaffir lime leaves
• 2 cm cinnamon stick
• 3 cloves
• 2 star anise
• 3 green cardamom pods

Optional Vegetables

• 2 medium potatoes, peeled and quartered
• 1 large carrot, peeled and sliced thick
• 1 tomato, quartered

For Garnish

• 2 spring onions, sliced
• 1 stalk celery, sliced
• Fried shallots (bawang goreng)
• Lime wedges
• Melinjo crackers (Emping) - optional

• Salt to taste

Instructions

1. Prepare Lamb: Wash the lamb pieces thoroughly. For a clearer broth, you may blanch the lamb in boiling water for 5-10 minutes, then discard the water and rinse the lamb before proceeding.
2. Make Spice Paste: Grind all ingredients for the spice paste (shallots, garlic, ginger, galangal, white peppercorns, coriander seeds, cumin seeds, nutmeg) into a smooth paste using a mortar and pestle or a food processor with a little water/oil to aid blending.
3. Sauté Spices: Heat cooking oil in a large pot or Dutch oven over medium heat. Add the spice paste and sauté until fragrant and the oil separates (about 5-7 minutes). Add the bruised lemongrass, bay leaves, kaffir lime leaves, cinnamon stick, cloves, star anise, and cardamom pods. Continue to sauté for another 2-3 minutes until all aromatics are fragrant.
4. Add Lamb and Liquid: Add the lamb pieces to the pot and stir well to coat with the spices. Cook for 5 minutes until the lamb changes color. Pour in 2 liters of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the lamb is very tender. Skim off any foam that rises to the surface periodically to ensure a clear broth.
5. Add Vegetables: After the lamb has cooked for about an hour and is starting to tenderize, add the potatoes and carrots (if using). Continue to simmer until the vegetables are tender (about 15-20 minutes).
6. Final Touches: Add the quartered tomato (if using) and season with salt to taste. Simmer for another 5 minutes.
7. Serve: Ladle the Sop Kambing into serving bowls. Garnish generously with sliced spring onions, sliced celery, and fried shallots. Serve hot with lime wedges and melinjo crackers (Emping) on the side.