This flavorful soup - surprisingly earthy, satisfyingly meaty, elegant and subtle - will forever change the way you view soup.
3 large onions, peeled
5 cloves garlic, peeled
50 g galangal, remove the skin and cut into thin slices
50 g ginger, peeled
3 green chilies
1 kg mutton or lamb chops, excess fat removed
2 teaspoon fennel, roughly pounded
1 teaspoon poppy seeds, roughly pounded
2 tablespoons coriander seeds, roughly pounded
5 black cardamoms, lightly crushed
4 - 5 cloves
2 cinnamon sticks
2 liters stock
4 potatoes,cut into 4
salt and pepper to taste
coriander /cilantro leaves to garnish
Blend onions, garlic, galangal, ginger and green chilies together. Marinate meat with blended ingredients and roughly pounded spices combines, preferably overnight.
Add a pinch of salt and pepper. Combine marinated meat, cardamoms, cloves, cinnamon and stock in a large pot. Bring to the boil. Simmer on low heat for about 1 hour.
Simmer until meat is fork-tender. Add potatoes. You may need more stock. Add salt and pepper to taste, then add more water/stock. Simmer for about 20 minutes more.
Garnish with coriander leaves. Serve hot.