The Curry Guy’s Indonesian bakso made with Welsh Lamb

  • Prep time 40 mins
  • Cook time 3 hrs
  • Serves 5+


For the stock:

  • 1.5kg PGI Welsh Lamb bones
  • 2.5l water
  • 1 onion, quartered
  • 4 spring onions, roughly chopped
  • 5cm ginger, sliced into rounds and lightly crushed
  • 4 garlic cloves, smashed
  • 1 star anise
  • 2.5cm cinnamon stick
  • Salt and white pepper, to taste

For the meatballs:

  • 500g lean PGI Welsh Lamb mince
  • 75g cornflour or tapioca flour
  • 4 garlic cloves, smashed and minced
  • 1 tsp salt
  • ½ tsp ground white pepper
  • ½ tsp baking powder

To serve:

  • 225g rice vermicelli
  • Bean sprouts
  • Pak choi
  • Red chillies
  • Fried shallots
  • Kecap manis
  • Chilli sambal


Recipe courtesy of The Curry Guy. You can read his recipe blog here.


  1. Start by preparing the bakso stock. Place the lamb bones in a large saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Be sure to skim off any foam and other impurities that rise to the top, then pour the bones into a large colander, discarding the water.
  2. Wash the bones thoroughly, removing any remnants of blood etc. you see on the bones. Return the bones to the saucepan and cover with 2.5 litres of water. Bring to a simmer and continue skimming if needed. Add the onion, spring onions, ginger, garlic, star anise and cinnamon. Cover and simmer over a medium heat for at least 3 hours.
  3. While the stock is simmering, prepare the meatballs. Place the lamb mince in a food processor and blend to a thick paste. Add the remaining meatball ingredients and continue blending until thoroughly combined.
  4. Place a bowl of ice water near the blended meat mixture. Wet your hands with the cold water and grab a small handful of the meat. Squeeze the meat between your thumb and index finger until you have a golf ball-sized ball and break it off. Dip your hands back in the water and roll this meatball between your hands until smooth and round. Repeat with the remaining meat and place on a plate in the fridge until the stock is ready.
  5. When the stock is ready, strain it and discard everything but the stock, of course. Wash the pan with water and pour the stock back into it. Bring to a simmer and season with salt and white pepper to taste. Add the prepared meatballs.
  6. The meatballs will sink to the bottom and then rise to the top and float when cooked. If adding pak choi, simmer it in the stock too, but this is not essential as it will cook, anyway, in the hot broth.
  7. To serve, place the rice vermicelli in a bowl and cover with hot water. Allow to soak in the water for about ten minutes or according to the packet instructions. Strain.
  8. Divide the rice vermicelli between 4 to 6 bowls. Place the cooked meatballs in each bowl and cover with the hot broth.
  9. Add extras to your liking. Drizzle the bakso with kecap manis and chilli sambal. Fried shallots are also a nice touch.
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