Goat meat soup with rice – Gulai Kambing

Ingredients for 4 servings:

• 600 g bones (goat bones, cut with meat, mainly: breastbone)
• 200 g goat meat from the shoulder
• 850 g water
• 8 cm cinnamon stick(s)
• 16 g chicken stock powder
• 4 m.-sized tomatoes
• 1 m.-sized carrot(s)
• 1 stalk(s) leek
• 40 g celery
• 20 g ginger, sliced
• 4 stalk(s) lemongrass
• 2 Pepper, red, long, mild
• 4 kaffir lime leaves
• 2 tbsp tapioca flour
• 3 tbsp rice wine (Arak Masak)
• 1 tbsp soy sauce, light
• 4 m.-large lemon(s)
• n. B. salt and pepper, black

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 3 hours 20 minutes

A creamy soup with plenty of meat and bones, served with rice and sambal. Recipe from Lombok, Indonesia.

Rinse the goat meat and meaty bones thoroughly and boil in a 2.5-liter pot with plenty of salted water, cover, and simmer for 5 minutes. Strain, rinse, discard the broth, and clean the pot. Cut the meat into bite-sized pieces and return it to the pot along with the bones. Add the water, cinnamon stick, and chicken broth and bring to a simmer. Add the following ingredients to the broth as they are ready. Simmer for 1.5 minutes. Wash the tomatoes, remove the stems, halve lengthwise, and discard the green stem base. Halve the halves lengthwise and crosswise. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Wash one leek and slice crosswise into approximately 1 cm wide pieces. Wash the fresh celery, shake dry, and pick off the unblemished leaves, chop, and freeze. Cut the leafless, unblemished stems crosswise into approximately 3 mm wide rolls. Take the appropriate amount. Freeze any unused stems as rolls. Weigh the frozen goods and thaw. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh the frozen goods and thaw. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer, green leaves if necessary. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Wash the red chili pepper and cut crosswise into approximately 1 cm wide pieces. Leave the seeds and discard the stem. Wash the kaffir lime leaves and use them whole. Strain the broth through a fine sieve and return it to the saucepan. Allow the strained liquid to cool. Remove the meat from the large bones and chop into bite-sized pieces. Leave the smaller pieces and keep both aside. Remove the ginger and carrot pieces from the sieve and pass them through a coarse sieve. Discard the rest. For the lemon juice, wash the lemons thoroughly and cut a piece lengthwise to the right and left of the stem. Deseed the cores and squeeze four of the cores by hand, reserving the other two for garnishing. Discard the empty cores and the middle parts (which contain bitter substances). Mix the tapioca flour with the rice wine, soy sauce, and lemon juice. Add the meat and meaty bones to the broth and bring to a simmer. Mix in the rice wine mixture and allow to thicken. Season the broth with salt and black pepper. Divide between 4 serving bowls and serve hot with 4 plates of cooked rice, each with a lemon segment, and a sambal of your choice. Enjoy.