Traditional Mutton Soup

 1.5 Kg mutton, cut into pieces
300g mutton ribs
20 shallots, sliced1/2 cup oil
6 cloves garlic, chopped
8 shallots, minced

Marinade (A)
1 tsp salt
3 tbsp ginger juice

Spices (B)
1 tbsp ground fennel
1 tbsp ground cumin
5 tbsp ground coriander
3 tbsp ground poppy seeds

Spices (C) - tied together in a muslin bag
2 star anise
10 cardamons, crushed
12 cloves
6-8cm cinnamon stick
1 tsp black peppercorns coarsely grounded

Ingredients (D)
4 screwpine leaves, knotted
4 stalks spring onion
4 stalks celery, chopped
6 litres water or enough according to your own adjustment

Seasoning (E)
1/2 tsp salt or to taste
1 tsp sugar
4 tbsp light soy sauce
2 tbsp thick soy sauce
1 tbsp beef stock powder
1/2 tsp pepper or to taste

 Thickening
1 tbsp rice flour mixed with 100ml water.  Marinate mutton with marinade (A) for at least 1-2 hours.  Heat oil and fry shallot slices until crispy and golden.  Remove shallot crisps and leave aside.  With the same oil, fry garlic until golden.  Dish out and leave aside.  Leave the oil for use again.

Reheat the same oil and fry minced shallots and add spice (B) and marinated mutton.  Fry well until fragrant.

Transfer fried mutton with the spices to a deep pot.  Add spice (C) and ingredients (D).  Bring to a boil then add seasoning (E).  Reduce the heat and simmer for an hour or until meat is tender.  Add thickening to the soup.  Dish out and serve with garnishing of shallots and garlic crisps.