MULLIGATAWNY SOUP

Ingredients:
1200 ml beef broth / water
800 g goat meat (cut into 4 x 2 cm)
500 ml coconut milk from 1 coconut
200 g potatoes (four sides, fried)
3 tablespoons cumin oil
3 cm ginger, crushed
3 cm Turmeric, mashed
1 tablespoon coriander, toasted and crushed
1 / 2 tablespoon fenugreek, roasted and mashed
1 / 2 tsp cumin, roasted and mashed
1 teaspoon ground cinnamon
1 roughly chopped onion siungbawang
1 bay leaves
topping:
1 tsp dried chilli powder
2 tablespoons lime juice

HOW TO COOK:
1. Heat the cumin oil, saute onions, garlic, turmeric, ginger, bay leaves, coriander and cumin, and cook until wilted and fragrant.
2. Add the goat meat, and cook until meat changes color.
3. Pour beef broth / water, simmer until meat is tender.
4. Enter coconut milk, cinnamon, lemon and fries.
5. Simmer until sauce thickens.
6. Prepare a serving bowl. Enter the hot soup, put lime juice, sprinkle with red chili powder.
Portion: for 6 people