Mutton is not a daily menu here in Indonesia. It’s more of a treat. Something you get when you eat out or you cook once a year. Why once a year? Because Ied Adha, Islamic celebration where people with more blessed wallet buy sheep or cow and share it with neighbors and the less fortunate.
My husband loves mutton. Mutton satay and mutton soup. He probably eats them once a week. So, I think a mutton soup recipe is good idea to have. While mutton satay? Ergh, satay is too much work for home cooking. It’s easier for me to go for a five minute ride from home and get some.
The problem I have with mutton is sometimes the smell can be a bit yucky if the cook doesn’t handle the meat well. Mutton should not get wet prior to cooking. Otherwise, the distinctive smell will come out.
Indonesian styled mutton soup comes with vegetables and broth full of spices like other Indonesian foods. And like other recipe, the spices and vegetables can be differ. This one work quite well, I assure you.
To make this, you’ll need mutton, potato, carrot, tomato, and flat-leaf parsley. While the spices that make the broth so vibrant are: shallot, garlic, chili, pepper, ginger, cinnamon, and nutmeg. For extra deliciousness: fried shallot, chips, and lime. A lot, right? That’s why this isn’t my everyday go to menu.
But it is some good soup!
Now, to make it…
I boiled the mutton with some ginger and salt, using high heat first and then low heat when it already reached full boil. I cooked them looooong time till the meat tender. I took a bit over two hours. I added water when needed.
When you boil meat, you can get some grey stuff floating around. Discard this by scooping it out. It so we can get clear broth.
In a pan, I heated up all the spices, that had been blended to a paste. I cooked them with a little bit of cooking oil until the aroma awakened. Then, I put them into the boiling mutton. I added in the carrot and potato and waited until they were cooked through before I added tomato and flat-leaf parsley. I like when the tomato still have a bit to it and haven’t turned to mush. So I just cooked it for another minute and added salt to taste.
A great food for rainy season.. warm and spicy broth with fluffy rice. Can’t say no to that.
Note: You can switch mutton with beef. Will still work very well.
- 500 gr mutton
- 2 pcs big carrot
- 2 pcs potato
- 1 pcs tomato
- 2 cm ginger
- 10 pcs shallot
- 3 cloves ginger
- 3 pcs red chili pepper (skip for milder taste)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- small bunch of flat-leaf parsley
- 1 tsp salt or to taste
- fried shallot
- Boil the mutton with ginger and salt until cooked and tender.
- Meanwhile, blend shallot, garlic, chili, cinnamon, and nutmeg to get a smooth paste.
- In a pan, heat up shallot paste with a little bit of cooking oil until the aroma comes out.
- Add the paste into boiling mutton.
- Add in potato and carrot. Continue cooking until the vegetables cooked through. Add more water when needed.
- Add in tomato and chopped parsley. Continue cooking for a minute.
- Adjust taste by adding water or more salt.
- Sprinkle some fried shallot.
- Serve along with rice.