I can't refreeze the meat as I've been thawing the meat in the fridge ...what the heck... show must go on...
So I decided to ground my own spice.... that's why its not quite like the famous "Soup Kambing' from Jalan Doraisamy.
Spice ~ 2 teaspoon coriander seeds, 2 teaspoon cumin, 1 teaspoon fennel and 1 to 1 1/2 teaspoon black pepper(depending on your preferred level of 'pepper hot').
Peel about 2 inches ginger (bruise), carrots, celery(chopped) and potatoes.
Place the chuck bones and diced gravy beef in a slow cooker with the grounded spice, ginger and celery. Cook for at least 4 hrs if set on HIGH (if using stove... then about 1 hr). Transfer the whole content into a stockpot. Continue cooking.. add potatoes, carrots until the vegetables are tender..(another option is to microwave the carrots and potatoes). Salt to taste. Garnish with fried shallots and spring onion.