Sup Kambing (Mutton Soup)

Name: Sup Kambing (Mutton Soup)
Cook time: 140 min
Total time: 140 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 700g Mutton, Bone-In, cut into chunks; 2 l Water; 2 tbsp Ghee; 1 Yellow Onion, roughly chopped; 5 cloves of Garlic; 1 thumb (1-inch piece) of Fresh Ginger, sliced; 1 stick of Cinnamon Stick; 2 Star Anises; 4 Whole Cloves; 4 pods of Green Cardamom Pods, lightly crushed; 2 tsp Coriander Seeds, lightly crushed; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 1 tsp Black Peppercorns, lightly cracked; 10g Rock Sugar; 2 Potatoes, peeled and cut into chunks; 1 Carrots, cut into chunks; 2 Tomatoes, cut into wedges; 1 stalk of Celery, stalk sliced; reserve a few leaves if available; 2 1/4 tsp Salt, fine, to taste; 1/2 tsp White Pepper; 3 tbsp Fried Shallots; 2 tbsp Fresh Coriander (Cilantro), leaves, chopped; 2 Spring Onion (Scallion)s, thinly sliced; 1 Lime, cut into wedges

Sup Kambing is a fragrant, slow-simmered mutton soup richly spiced with a blend of whole warm spices and toasted seeds, creating a deep, aromatic broth. Tender meat and chunky vegetables soak up the savory-sweet notes, while fried shallots, fresh herbs and a squeeze of lime brighten each bowl for a comforting, restaurant-worthy soup at home.

Sup Kambing is a fragrant, slow-simmered mutton soup richly spiced with a blend of whole warm spices and toasted seeds, creating a... Show more

Traditional Malaysian Recipe

Health Grade

B- · Healthy

Time

2 hrs

Price

2,17 €

Calories

466 kcal

low calorie

meal prep

one pot

low carb

Method

Prep the produce

Peel the yellow onion and roughly chop it. Peel the garlic and lightly crush the cloves. Peel the fresh ginger and slice it. Peel the potatoes and cut them into large chunks; keep them in a bowl of cold water until needed so they do not discolor. Peel the carrot and cut it into chunks. Cut the tomatoes into wedges. Rinse the celery, slice the stalk, and save a few leafy tops for garnish if you have them. Rinse the fresh coriander and spring onions, then chop the coriander and thinly slice the spring onions. Cut the lime into wedges and set everything aside within easy reach.

Ready the spices

Lightly crush the green cardamom pods, coriander seeds, and black peppercorns with the side of a knife or in a mortar, just enough to crack them open. Keep the cinnamon stick, star anise, whole cloves, cumin seeds, fennel seeds, and rock sugar nearby so they can go into the pot quickly.

Rinse the mutton

Rinse the mutton under cold running water, rubbing away any bone dust or loose blood. Check the cut sides of the bones for tiny shards and remove any you see, then let the pieces drain well.

Cook the aromatics

Heat a heavy soup pot over medium heat and melt the ghee. Add the onion, garlic, and ginger and cook, stirring often, for 4 to 5 minutes until softened and fragrant but not deeply browned. Stir in the cinnamon stick, star anise, cloves, cardamom, coriander seeds, cumin seeds, fennel seeds, black peppercorns, and rock sugar, and cook for 1 minute more until the spices smell warm and toasty.

Brown the mutton

Add the drained mutton to the pot and turn it through the spiced ghee. Cook for 6 to 8 minutes, stirring and flipping occasionally, until the outside loses its raw look and some edges pick up light brown color.

Simmer the broth

Pour in the water and scrape the bottom of the pot to lift any browned bits. Bring the soup to a boil over high heat, then skim off the gray foam that rises to the top for a cleaner broth. Stir in about 1 1/2 teaspoons of the salt and the white pepper, lower the heat to a gentle simmer, not a rolling boil, and cook partially covered for 60 minutes, until the mutton is starting to turn tender.

Add the vegetables

Add the potatoes, carrot, and celery to the pot and simmer for 15 minutes. Add the tomatoes and continue simmering for 10 minutes more, until the vegetables are tender and the mutton is fully soft when pierced with a knife. Taste the broth and add the remaining salt if needed, plus a little more white pepper if you want extra warmth.

Garnish and serve

Ladle the soup into bowls, making sure each serving gets some meat, vegetables, and plenty of broth. Top with the fried shallots, the chopped coriander, the sliced spring onions, and any reserved celery leaves. Serve hot with the lime wedges on the side for squeezing over at the table.