Low fat kambing soup

Simply trim the fat and replace the coconut milk for a healthier taste.

Calories per serving: 214kcal (regular 285kcal)
Fat: 5g (regular 13g)
Protein: 27g (regular 27g)
Carbohydrate: 14g (regular 14g)

Ingredients (serves 4):
500g lamb cubes, shoulder cut, trim all fats
2 large red onions
3 garlic
25g ginger
25g galangal (lengkuas)
25g coriander leaves and stalks
3 green chillies
2 tbsp plain flour
1 tbsp ground black pepper
1 tbsp ground coriander
1 tsp ground cumin
2 cardamom pods, bruised
1 cinnamon stick
1 1/2 tsp salt
4 cups water
1 cup skim milk

Method:
1. Rub salt over lamb cubes and leave to marinate for at least half an hour.
2. Blend onions, garlic, galangal, ginger, fresh coriander and green chillies into a paste.
3. Coat lamb cubes with a thin layer of flour. Spray the bottom of the pan with oil and lightly brown the lamb cubes. Remove meat from pot.
4. Add the paste, ground black pepper, coriander, cumin and cardamom pods. Stir fry for about 3 minutes until fragrant.
5. Add water and cinnamon stick then bring to a boil. Add lamb cubes and leave to simmer with the lid covered, for about 40 minutes until the meat is tender. Add skimmed milk and simmer for another 10 minutes. Let the soup cool completely before storing in the fridge.
6. The next day, skim away the fat on the surface and re-heat the soup. Serve hot with thick slices of bread. Add fried shallots and fresh coriander leaves for garnish.

Tips:
For a richly-flavoured soup, prepare the broth a day before and store overnight in the fridge.

Recipe source: Simply Her magazine (Oct 2006)