Kalan-kuda (ginger buffalo soup)

Instructions

1. Cut the meat into large cubes and brown it over high heat in the oil for 5 minutes, in batches if necessary.
2. Finely chop the onion, garlic and ginger, then add them to the pot and fry for 3 minutes.
3. Sprinkle over the turmeric and stir to coat the meat.
4. Pour in the cold water, add the bay leaf and peppercorns, then bring to the boil.
5. Skim the surface, lower the heat and simmer covered for 1 hour 30 to 2 hours, until the meat is very tender.
6. Adjust the seasoning with salt and serve piping hot, topped with coriander if you have some.