750 - 800g mutton ribs, trim off excess fat and chop into sizeable pieces
2.5 - 3 litres water
3 - 4 tbsp oil
(A) - finely pounded
(B) - mixed with a little water to form paste
1 tsp cumin powder
1 tsp fennel powder
1 tbsp turmeric powder
3 tbsp coriander powder
1 tbsp pepper
4 cm cinnamon stick
3 star anise
1 tsp black peppercorns, lightly smashed
2 thick slices galangal
Salt and sugar to taste
2 tbsp shallot oil
2 tbsp flour
Heat oil in a pot, add ground ingredients (A) and fry until fragrant. Add ingredients (B) and (C) and continue to fry for 1-2 minutes.
Put in the mutton ribs and stir well to combine with the spices. Pour in 1 litre water and bring to the boil. Add remaining water and simmer covered until mutton is soft and tender.
Prepare the roux. Heat shallot oil in a wok and add in the flour. Use the base of a metal spatula to form a smooth mixture. Allow it to brown a little. Add 2-3 ladles of the soup stock, stirring again with the back of the spatula to blend well. Pour the roux into the pot of soup to mix. Stir well until the soup is thick. Add seasoning to taste.
Serve the soup with a garnishing of chopped spring onion and coriander leaves.