Exotic Balinese goat meat soup with bones – Padang Bai

Ingredients for 4 servings:

• 1 kg goat meat bones (spine and breast ribs)
• 2 tbsp coriander seeds
• 8 small onions, red
• 5 m.-sized garlic cloves, fresh
• 1 m.-sized carrot(s)
• 2 small chili peppers, green
• 20 g chicken broth (strong bouillon)
• 4 m.-large tomato(s), fully ripe
• 50 g celery, fresh or frozen
• 40 g lemongrass, fresh or frozen
• 40 g ginger, fresh or frozen
• 30 g galangal, fresh or frozen
• 1 spring onion(s), green part only
• 4 kaffir lime leaves, fresh or frozen
• 2 lemons, juice
• 2 tbsp sunflower oil
• 2 tbsp soy sauce, sweet
• Salt and pepper, black
• nutmeg
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

A type of oxtail soup, but with meaty goat bones. Served with rice and sambal. Recipe from Bali, Indonesia. Original title: Sup Kambing berbalung.

Rinse the goat bones thoroughly and boil in plenty of water for 5 minutes. Drain the water. Rinse the goat bones, drain well, and place them in a 4-liter casserole dish. Add enough water to just cover the bones. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Wash the small green chilies, cut them crosswise into thin slices, leaving the seeds on, and discarding the stems. Wash the tomatoes, remove the stems, quarter them lengthwise, remove the green stalks, and halve them crosswise. Wash the fresh celery, shake dry, pick off any unblemished leaves, chop them, and set aside 4 tablespoons, then freeze the rest. Cut the unblemished, leafless stalks crosswise into approximately 3 mm wide rolls. Set aside the appropriate amount. Freeze any unused stems as rolls. Weigh the frozen goods and thaw them. Wash the fresh lemongrass, remove the tough core at the bottom, discard the brown and wilted leaves, and use only the white or light green parts. Cut these into thin slices. Remove the outer, green leaves if necessary. Weigh the frozen goods and thaw them. Wash, peel, and thinly slice the roots (galangal and ginger). Weigh the frozen goods and thaw them. Wash the spring onions, remove any wilted leaves, and cut the green part into thin rings. Wash the kaffir lime leaves and use them whole. For the fresh lemon juice, wash both lemons thoroughly. Since the middle part contains bitter substances that are released when squeezing with a regular citrus press, it is better to proceed as follows: Cut off a piece lengthwise, approximately 6 mm to the right and left of the base of the stem. Core the ends and press dry by hand. Discard the empty ends and the middle parts. Heat a small pan without oil, toast the coriander seeds until the coriander begins to smell. Transfer to a small bowl and set aside. Heat the sunflower oil in a wok. Add the onions and garlic and toast until the onions are translucent. Add the carrot and chili pieces and stir-fry for 2 minutes. Deglaze with a little of the water and transfer to the casserole dish. Add the coriander seeds and all the remaining ingredients and simmer the soup with the lid on for 3-4 hours. The meat should slide easily off the bones. Stir occasionally. Strain the contents of the casserole dish through a fine sieve, reserving the liquid and returning it to the pot. Remove the goat bones and goat meat and return it to the casserole dish. Discard any bones without the meat. Gently press out any remaining ingredients in the sieve with a tablespoon. Add the liquid to the soup. Season the soup with salt, black pepper, and nutmeg. Heat briefly again, divide among serving plates, and garnish. Serve hot with rice and sambal.