Monday 6 February 2017

4 portions

Ingredients:

200 g lamb leg with bone in, cut small

200 g ribs, cut small

100 g innards, cut small

2 L water

6 tbsp milk powder

Spices:

1 tbsp Margarine

5 pcs shallots, pasted

3 cloves garlic, pasted

3 cm ginger, pasted

¼ tbsp nutmeg

5 cm cinnamon

5 pcs cardamom

3 pcs cloves

¼ tsp pepper

½ tsp salt or to taste

Condiments:

1 stalk chives, finely sliced

½ tomato, sliced

8 pcs emping crackers

Fried shallot

Cucumber pickles

Method:

Boil mutton (legs, ribs, innards) until soft.

Take out and keep broth aside with low fire.

Saute with margarine: shallot, garlic until aromatic, add ginger and rest of ingredients.

Put them into broth and put in again mutton.

Turn fire to high and let it boil.

Add milk powder and seasoning with salt and pepper.

Cook another 15 minutes.

Serve with steamed rice, crackers and pickles.

_________

Chef Vindex Tengker

optional