Cuminum cyminum, a plant for which the whole or ground dried ripe fruit, commonly called seed, is a popular spice. It is a major ingredient in both chili powder and curry, and is added to meat sauces, rice, bread, pickles, soups, and other foods. Roman caraway is another common name for this member of the parsley family (Apiaceae). The only species in its genus, cumin exhibits a variety of plant types depending on the seed source. It is very good for cooking the beef and mutton, it is an effective method to drive the cowy flavor away and make the meat delicious at the same time.
Malaysian Recipe : Sup Kambing
10 oz shallots
2 oz garlic
4 oz ginger
1/2 piece nutmeg
2 tsp pepper
1 tsp turmeric powder
1 tsp cumin powder
2 tbsp coriander powder
2 pairs sheep's trotter, cut into short lengths
4 lbs mutton ribs, cut into pieces
7 pints water
4 inch piece cinnamon bark
20 cardamom seeds, bashed
1 cluster star anise
2 tbsp salt
1 to 2 tsp msg
1/2 tsp bicarbonate of soda
6 tbsp plain flour
2 tbsp quick cooking oats, pounded finely
8 fl oz. water
1/2 cup fried crispy shallots
15 sprigs Chinese celery, cut into pieces
Pound A to a fine paste. Add B and mix thoroughly in a large bowl. Marinate ribs in mixture for 30 minutes.
Boil C. Add the marinated ribs and season with salt and MSG. Boil rapidly for 20 minutes. Reduce the heat and let simmer for 1 1/2 to 2 hours or till the meat is tender.
Boil the trotters in a small saucepan with 2 cups soup and the bicarbonate of soda. Let simmer till trotters are tender.
Pour the soup and trotters back into the saucepan of ribs. Mix and bring to the boil.
Blend D in a bowl and pour gradually into the soup. Stir till well-blended.
Let simmer until ready to serve. Serve hot.
Serve in individual soup bowls and garnish with E.
Preparation time:2-3 working days.