Exotic and spicy goat meat soup served with rice

Ingredients for 2 servings:

• 400 g goat meat with bones
• Meat bones
• 800 g water
• 2 tbsp sweet soy sauce (kecap manis)
• 2 tbsp tamarind juice
• 2 salami leaves (daun salami)
• 2 kaffir lime leaves
• 6 kemiri nuts
• 2 tbsp celery, stalks, fresh or frozen
• 5 small onions, red
• 4 medium-sized garlic cloves
• 2 small chili peppers, green
• 2 stalk(s) lemongrass, fresh
• 10 g turmeric, fresh or frozen
• 20 g ginger root, fresh or frozen
• 20 g galangal root, fresh or frozen
• 1 tbsp coriander seeds
• 2 cloves
• 1 cinnamon stick(s), approx. 8 cm long
• 1 tsp, levelled black pepper, freshly ground
• ½ tsp mace powder or nutmeg powder
• 1 tbsp sugar
• 10 g chicken stock powder (strong bouillon)
• 50 ml coconut milk, creamy, 24% fat
• 2 tbsp celery leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

an Indonesian specialty, original title: Gulai Kambing ala Warung

Cut the goat meat, including the bones, into approximately 6 cm long pieces. Wash and rinse the pieces. Boil the meat in 1 liter of water for 5 minutes and drain. Rinse everything again and place it in a 3-liter saucepan with a lid along with the water, soy sauce, and tamarind juice. Add all of the following ingredients to the pan as soon as they are ready. Wash the salam and kaffir lime leaves and use them whole. Halve the kemiri nuts lengthwise and crosswise and roast them without oil until browned. Immediately remove the nuts from the heat, let them cool, and grate them finely. Wash the fresh celery and shake dry. Pick off the unblemished leaves, chop them, and freeze, except for 2 tablespoons for garnish. Cut the leafless and unblemished stalks crosswise into approximately 3 mm wide rolls. Remove the appropriate amount. Freeze any unused stalks as rolls. Weigh the frozen goods and let them thaw. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the green chilies, slice them crosswise into thin rings, leaving the seeds and discarding the stems. 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 and peel the fresh turmeric, ginger, and galangal, and slice them crosswise into thin rings. In a small pan, roast the coriander seeds without oil until fragrant. Immediately remove the seeds from the heat and the pan, let them cool slightly, and grind them in a grinder to a coarse powder. Add the remaining ingredients up to the chicken broth and bring the gulai mix to a boil. Mix everything well and simmer with the lid on for 2 hours. Remove the pot from the heat. Strain the contents. Return the meat, lemongrass, and leaves to the saucepan. Discard the now-meatless bones and cinnamon stick. Add the remaining ingredients from the sieve to the blender along with the broth and coconut milk and blend on high for 1 minute until smooth. Return the puree to the saucepan and simmer until the meat is completely tender and falling off the bone. Season the finished gulai kambing with salt and pepper. Divide among serving plates, garnish, and serve hot with cooked white rice.