Tuesday, September 28, 2010

Recipe - How to Make Malaysian Mutton Soup

How to Make Malaysian Mutton Soup

Malaysian mutton soup
Malaysian Mutton Soup
Malaysian food is exciting and stimulating. Its cuisine combines the essence of neighboring South Asian and East Asian countries. No wonder Malaysia is called the meeting point for Asian cuisine.

Malay cuisine heavily utilize herbs and spices into rich, aromatic, spicy dishes. One of the best sample is the mutton soup. Bring the Malay taste to your table!

Notes: if you don't like lamb, you can use any other meat of your choice, using the same amount called in the "Things You'll Need" list.
Difficulty: Moderately Easy




Things You'll Need:

  • 2 pounds mutton (lamb), preferably shanks/bony cuts/ribs. Cut into chunks
  • 2 tablespoons sugar
  • 7 cups water
  • 1 cup vegetable broth; stock
  • 2 tomatoes, quartered
  • 2 stalks scallions, chopped
  • 2 large yellow onions, diced
  • 1 mace, minced
  • 8 black peppercorns
  • One 1" piece ginger, peeled and minced
  • 4 cardamoms, smashed
  • One 2" cinnamon stick, broken up
  • 2 cloves, minced
  • 1 fresh bay leaf
  • 1/2 cilantro, divided
  • 1 rib cut celery
  • 8 shallots, for garnish
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons cooking oil, preferably peanut oil
  1. Using a blender or food processor, grind and mix the cinnamon, black peppercorns, cloves, mace, yellow onions, cardamoms and bay leaf into a paste.

  2. In a skillet or wok, heat 2 tablespoons cooking oil over high heat. Sear the shallots and mutton until light brown. Reserve oil and set aside.

  3. Using the same skillet or wok over medium heat, saute the ground paste made in Step 1, one minute. Add more cooking oil (2-3 tablespoons) if necessary; the mixture might become too dry in heat. Pour mixture into a crock pot.

  4. Add to the crock pot the seared mutton, tomatoes, salt and freshly fround pepper (to taste), 2 tablespoons sugar, 1 cup vegetable stock and 7 cups water. Bring to a boil then reduce heat, simmer covered on low until mutton is very tender; about 1 hour.

    Add celery in the remaining 20 minutes. Stirring occasionally and skim off fat that float to the top.

  5. Ladle soup into serving bowls, top with scallions and cilantro. Serve with steamed rice for main entree or as a starter.

    Recipe for 4-6 persons.

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