Spiced Goat Soup with Star Anise, Cinnamon and Crisp Shallots

What you need

• 800 g (1 3/4 lb) bone-in goat meat, shoulder or ribs, cut into 5 cm chunks
• 2 tbsp neutral oil
• 1 onion, sliced
• 4 shallots, peeled
• 5 cloves garlic, peeled
• 4 cm (1.5 in) fresh ginger, peeled and sliced
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 2 star anise
• 1 piece cinnamon stick, about 7 cm
• 4 cloves
• 3 green cardamom pods, lightly crushed
• 2 l (2 quarts) water
• 2 carrots, cut into chunks
• 2 tomatoes, quartered
• 1 tsp salt, to taste
• 2 stalk celery, sliced thinly, with leaves
• 2 tbsp crispy fried shallots, for serving
• 1 handful coriander leaves, for serving

Method

Restated from the original video

1. 1

   Toast the coriander seeds, cumin seeds, fennel seeds and peppercorns in a dry pot over medium heat until fragrant, about 1-2 min. Grind them to a coarse powder.

2. 2

   Blend the shallots, garlic and ginger with a splash of water into a rough paste.

3. 3

   Heat the oil in a large heavy pot over medium heat. Fry the onion until soft, about 5 min.

4. 4

   Add the paste, the ground spices, star anise, cinnamon, cloves and cardamom. Stir for 3-4 min, until the oil separates from the paste and the pot smells strongly of spice.

5. 5

   Add the goat and stir until every piece is coated and no longer raw on the outside, about 5 min.

6. 6

   Pour in the water and bring to a boil. Skim off the grey foam that rises.

7. 7

   Lower the heat, cover with the lid slightly ajar and simmer until the meat is tender and pulls easily from the bone, about 90 min. Add hot water if the level drops below the meat.

8. 8

   Add the carrots and tomatoes. Simmer 20 min more, until the carrots are soft.

9. 9

   Season with salt and taste. The broth should be peppery, warm with spice and clear.

10. 10

    Ladle into bowls, making sure each has meat on the bone. Top with the celery, crispy fried shallots and coriander leaves.

Imported from eresep.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.