Sup Kambing (Mutton/Lamb Soup)
This Sup Kambing is a Malaysian style mutton/lamb soup seasoned with spices to create a deliciously hearty and flavorful soup.
Keyword : lamb soup, mutton soup, sup kambing
Ingredients
- 3 stalks Chinese celery
- 3 tbsp vegetable oil
- 1 stick cinnamon
- 2 star anise
- 6 pods cardamom
- 3 carrots (peeled and cut into coins)
- 1 lb mutton / lamb meat, cut into bite size pieces (450g)
- 10 cups water (2.4 liters)
- 1 mutton / lamb bone
- ½ tsp peppercorns (crushed)
- 3 tomatoes (cubed)
- 3 potatoes (cut into bite size pieces)
- Salt to taste
Garnish
- Fried shallots
- Cilantro
Spice Paste
- 1 onion (cut into chunks)
- 3 cloves garlic
- 1 inch ginger (30g)
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
Instructions
Spice Paste
- Blend onion, garlic, and ginger until fine. Add 2 tablespoons of water if necessary to get the blender going. Transfer blended ingredients to a bowl. Add ground coriander, cumin, and turmeric. Mix well to form a paste.
- Separate the Chinese celery stalks from the leaves. Cut the stalks crosswise into ¼ inch thick slices. Cut the leaves into strips.
- Heat vegetable oil in a cast iron pot. Add cinnamon, star anise, cardamom and fry for 30 seconds. Add spice paste and stir fry for 3 minutes.
- Add Chinese celery, carrots, and mutton/lamb. Stir fry for another 3 minutes.
- Pour in 10 cups (2.4 liters) of water. Add mutton/lamb bone and crushed peppercorns. Cover and bring soup to a boil. Reduce heat and simmer for 1 hour 40 minutes.
- Skim off as much of the fat as possible.
- Add tomatoes and potatoes. Continue to simmer for 20 minutes.
- Add celery leaves and season with salt. Turn off stove.
- Serve warm garnished with fried shallots and cilantro.
Nutrition
Calories: 515kcal
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