Sop Kambing (Indonesian Goat Soup)

🧂 Ingredients

• 700 g Goat meat
• 2.5 liters Water
• 2 stalks Lemongrass
• 2 cm piece Galangal
• 3 leaves Bay leaves
• 1.5 tablespoons Salt
• 8 cloves Shallots
• 5 cloves Garlic
• 3 cm piece Ginger
• 1 cm piece Turmeric
• 1 tablespoon Coriander seeds
• 1 teaspoon White peppercorns
• 1/4 teaspoon Nutmeg
• 4 whole Cloves
• 2 pods Cardamom pods
• 2 tablespoons Vegetable oil
• 2 medium Tomatoes
• 2 stalks Celery
• for topping Fried shallots
• for garnish Fresh cilantro or parsley
• for serving Lime wedges

👨‍🍳 Instructions

1. 1

   Prepare the goat for tenderizing: Place the goat meat in a large pot. Cover with cold water (about 2 inches above the meat). Add 1 tablespoon of salt. Bring to a rolling boil over high heat. Boil vigorously for 15 minutes to remove impurities and any gamey odor. Drain the goat meat and rinse thoroughly under cold running water. Discard the cloudy water.

   ⏱️ 20 minutes
2. 2

   Prepare the aromatics and spice paste: In a mortar and pestle or a food processor, combine the chopped shallots, garlic, ginger, and turmeric. Pound or process into a smooth paste. In a separate small bowl, combine the ground nutmeg, whole cloves, and crushed cardamom pods. Set aside the coriander seeds and white peppercorns for now.

   ⏱️ 15 minutes
3. 3

   Sauté the spice paste: Heat the vegetable oil in the same large pot (or a Dutch oven) over medium heat (approximately 175°C / 350°F). Add the shallot-garlic-ginger-turmeric paste and sauté for 5-7 minutes until fragrant and lightly golden. Add the coriander seeds and white peppercorns and sauté for another minute until aromatic.

   ⏱️ 8 minutes
4. 4

   Simmer the goat: Add the blanched goat meat to the pot with the sautéed spices. Add the bruised lemongrass stalks, sliced galangal, bay leaves, and the reserved ground nutmeg, cloves, and cardamom. Pour in 2.5 liters of fresh water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for at least 2 hours, or until the goat meat is very tender and easily pierced with a fork. Skim off any foam or impurities that rise to the surface during the first hour of simmering.

   ⏱️ 2 hours
5. 5

   Add vegetables and final seasoning: Once the goat is tender, add the chopped tomatoes and celery to the pot. Continue to simmer for another 15-20 minutes, or until the vegetables are tender-crisp. Taste the soup and adjust seasoning with salt as needed. Remove the lemongrass stalks, galangal slices, and bay leaves before serving.

   ⏱️ 20 minutes
6. 6

   Serve: Ladle the hot Sop Kambing into individual bowls. Garnish generously with fried shallots and chopped fresh cilantro or parsley. Serve immediately with lime wedges on the side for squeezing into the soup, and optionally with emping (Indonesian crackers), steamed rice, or crusty bread.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Blanching the goat meat is crucial for a cleaner broth and to reduce any gamey smell.
• ✓Adjust the spice levels to your preference. For a spicier soup, add more chili to the paste.
• ✓The longer the soup simmers, the more tender the goat meat will become and the deeper the flavors will develop.
• ✓This soup is excellent for making ahead; the flavors often improve overnight.

🔄 Variations

• For a richer soup, stir in a can of evaporated milk or coconut milk during the last 30 minutes of simmering.
• Add other root vegetables like potatoes or carrots along with the tomatoes and celery.
• Include a bird's eye chili or two in the spice paste for a touch of heat.

🥗 Nutrition

Per serving