Sop Kambing (Indonesian Lamb Soup)
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Ingredients
- 700 g diced lamb shoulder
- 2 carrots, sliced
- 300 g waxy potatoes, diced
- 4 shallots
- 4 garlic cloves
- 15 g fresh ginger, sliced
- 0.5 tsp ground nutmeg
- 10 g fresh coriander, roughly chopped
Nutrition (per serving)
- Calories
- 515 kcal
- Protein
- 32.7 g
- Carbohydrate
- 20.8 g
- of which sugars
- 5.3 g
- Fat
- 33.7 g
- of which saturates
- 15 g
- Fibre
- 3.6 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the lamb, shallots, garlic, ginger and nutmeg in a large pot and cover with 1.3 litres water.
- 2
Bring to the boil, skim off any foam, then cover and simmer on a low heat for 60 minutes until the lamb is tender.
- 3
Add the carrots and potatoes and simmer for a further 18-20 minutes until the vegetables are tender.
- 4
Check the lamb has no pink remaining and season the broth with a little salt and pepper.
- 5
Ladle into bowls and scatter with the fresh coriander to serve.
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