The Keto Iron Chef's Sop Kaki Kambing (Goat Leg Soup)
1 kg Goat Leg or Feet or Shank pieces
3 liter Water
* For Grounded Spices
1 pcs medium Onion
1 pcs Shallots
1 (1 inch) Ginger (scrapped)
* For other Spices
1/2 pcs Nutmeg (grated)
5 pcs green Cardamom pods
5 pcs Cloves
1 stick Cinnamon
1/4 tsp White Pepper (grounded)
1 tbsp Ghee
200ml Heavy Cream
Salt to Taste
* For Compliment
Green Onion Slices
Stud the cloves into the onion. Then, halve the onion. Turn your broiler on high and move rack to the highest spot. Place ginger and onion on baking sheet. Broil on high until ginger and onions begin to char. Turn over and continue to char. Smash your garlic and char along with cinnamon stick and green cardamom pods as well. The charring brings out the aroma in the spices. This should take a total of 10-15 minutes.
Fill your large pot with 3 liter cool water and goat feet. Bring to boil over high heat, cook until the feet tender and lower to simmer.
Remove studded cloves off from the onion. Put cloves and other char spices into a spice bag except ginger, onion, garlic and shallot. In a food processor, process garlic, onion, shallot, ginger and ground white peppercorn into a paste. Toss the spice bag and spice paste into the pot.
Add a mixture of heavy cream and water, stir once a while until the broth is almost bubbling. Add grated nutmeg, salt and ghee. Stir. Remove from heat.
Ladle the soup in a bowl. Sprinkle green onion slices, fried shallots and diced tomatoes over. Put lime wedges, on the side. Once you ready to eat, squeeze the lime over and enjoy the soup