Goat Soup with Rice – Gulai Kambing

Rinse the goat meat and fleshy bones well and cook for 5 minutes in a 2.5 liter saucepan covered with plenty of salted water. Strain, rinse, discard the stock and clean the pot. Cut the meat into bite-sized pieces and put back in the pan with the bones. Add the water, cinnamon stick and chicken stock and bring to a simmer. The following ingredients are added to the broth as soon as they are ready. Let simmer for 150 minutes.

Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Wash a leek and cut it crosswise into pieces approx. 1 cm wide. Wash the fresh celery, shake dry and pluck, chop and freeze the flawless leaves. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm wide. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw.

Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact. Wash the red peppers and cut across into pieces approx. 1 cm wide. Leave the grains, discard the stem. Wash the kaffir lime leaves and use them whole.

Strain the broth with a fine sieve and return it to the saucepan. Let the material to be sieved cool down. Loosen the meat from the large bones and chop up to size. Leave smaller pieces and have both ready. Take the ginger and carrot pieces out of the sieve and pass them through a coarse sieve. Discard the remaining material to be sieved.

For the lime juice, wash the limes thoroughly and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out 4 sections by hand, use the other two for garnishing. Discard the empty sections and the middle parts (contain bitter substances).

Mix the tapioca flour with the rice wine, soy sauce and lime juice. Add the meat and meaty bones to the broth and bring to a simmer. Mix in the rice wine mixture and let it set. Season the broth with salt and black pepper. Spread over 4 serving bowls and serve hot with 4 plates of cooked rice and a lime section each together with a sambal of your own choice and enjoy.