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This is a muslim-Indian food found in Singapore and Malaysia. It will be perfect dish/soup for winter! Over the stove, it will require hours of simmering in order to make the goat/lamb meat tender. However, I have shortened the time needed with a pressure cooker or Instant Pot!

Fyi, this soup is perfect if you are down with a cold.

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Prep Time: 15 mins 

Cook Time: 1 hour 15 mins 

Total Time: 1 hour 30 mins 

Ingredients

  • 2.2lbs (1kg) of meaty Goat ribs (substitute: lamb)
  • 2 inch fresh Ginger
  • 6 – 8 cloves of Garlic
  • 1 Green Onion; sliced
  • 1 tbsp Coriander powder
  • 1 tsp Fennel powder
  • 1 tsp Fenugreek powder
  • 1 tsp Cumin powder 
  • 1/2 tsp Tumeric Powder
  • 1 tsp ground Black Pepper
  • 1 1/2 tsp Salt; to taste
  • 10.5 cups (2.5L) of Water 
  • 1 Leek; sliced – white parts only
  • 5 Cardamon pods; bruised
  • 2 Star Anise
  • 1 Cinnamon stick
  • 2 Bay Leaves
  • 1 tsp Light Soya Sauce
  • 3 Tomatoes; wedges
  • Crispy fried Shallots for garnish
  • 1 bunch Chinese Coriander/Cilantro for garnish
  • French Loaf for dipping 

Directions (Instant Pot/Pressure Cooker)

  1. Blend or chop the garlic and ginger finely.
  2. Mix spice powders (Coriander powder, Fennel powder, Fenugreek powder, Cumin powder and Tumeric Powder) to the garlic and ginger mixture.
  3. Select sauté (high) and wait for ‘HOT’. Toast black pepper, cinnamon, star anise.
  4. Turn off.
  5. Add lamb/goat. Add paste. Add water. Add chopped leek, salt and bay leaves. 
  6. Select “manual”, “high pressure” and set for 35 mins (lamb) or 40 mins (goat). It will require about 1 hour to 1 hour 15 mins for the entire cycle (come to pressure and de-pressurize).
  7. When the soup is fully de-pressurized, add light soya sauce, more salt (if you think it’s not salty enough), tomatoes and some Chinese coriander/cilantro. Let it sit for 15 mins on keep warm mode. 
  8. Serve hot with more coriander/cilantro, crispy fried Shallots and sliced French loaves on the side. 

Slurp! Enjoy! ❤️

Slowcooker: Follow steps above and cook on high for at least 8 hours.

Stovetop: Follow steps above and simmer (liquid will evaporate so please add more water/stock) for 3-4 hours.

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