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Sup Kepala Kambing
Ingredients:
Kepala kambing
2 large onions, chopped
3 cloves garlic, crushed
2 green chilies, sliced
1 heaped teaspoon grated lengkuas or
fresh ginger
2 teaspoons black peppercorns
3 teaspoons coriander seeds
9 cups of water
1 tablespoon of oil
4 Black cardamoms, lightly crushed
5cm stick of cinnamon
2-3 cloves
2.5cm fresh ginger, grated
3 tablespoon mild curry powder or paste
2 heaped tablespoon white poppy seeds
half cup coconut milk
salt
pepper
dry fried onions
spring onion, chopped
fresh coriander leaves
Method:
1. Process mutton head and put into large saucepan with onion, garlic, chili, lengkuas or ginger, peppercorns and coriander. Cover with water and bring to a boil. Turn heat down and allow to simmer for 3 hours. Skim off froth as it rises.
2. Strain stock, reserving liquid and meat. When cool , scrape meat from bones and flake into smaller pieces.
3. Heat oil in saucepan and fry cardamom, cinnamon, cloves and ginger for one minute, then add curry paste or powder and fry for 4 minutes. Pour in lightly ground poppy seeds, coconut milk and add reserved stock. Stir well and season with salt and pepper.
4. Add meat and bring to boil for 20 minutes... garnish with fried onions, spring onion and coriander leaves.
last modified Feb 12, 2007 at 19:10
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