To make the spice paste: Use a mortar and pestle, grind your coriander, fennel and cumin seeds. Then add your ginger and garlic, together with your tumeric powder and pound into a paste. You can use blender too.
Heat up a pan on medium heat, add in the oil and stir-fry the onion.
Add in the spice paste and stir-fry until fragrant. Be careful not to burn the paste. Once the onion is soft, set aside.
Marinate your meat with salt and black pepper. Add in your cooked spice mixture. Stir well, cover and let it marinate for two hours at room temperature.
Bring your stock to a boil in a big pot. Add in your cardamon pods, star anise and cinnamon stick. Add in your meat together with the spice mixture. Let it boil for 5 minutes then cover and leave the soup to simmer on low heat for at least two hours. The
Serve in a soup bowl and garnish with coriander leaves and fried shallot flakes. Sup kambing is normally eaten with French baguette.