Sup Kambing (Sup kambing)
Overview
Sup kambing is a spiced mutton soup popular in Malaysia, Singapore and Indonesia. Goat or mutton ribs and bones are simmered slowly with a blend of soup spices such as coriander seed, cumin, fennel, cinnamon, star anise, cardamom and cloves, together with ginger, garlic and onion. Potatoes and carrots are often added. The broth is aromatic, warming and light brown, and it is topped with fried shallots, coriander and celery leaves, with bread or rice on the side. It is often eaten with bread.
History
The soup reflects the Indian Muslim influence on Malaysian food, and it is a speciality of mamak restaurants, which are run by Tamil Muslim families. Many people eat it late at night or when feeling unwell. The ready-mixed soup spice packets sold in Malaysian markets are named after it. Stalls serving it are common in Malaysian cities and are often open late at night.
Main ingredients
Mutton or goat ribs, soup spices, potatoes, carrots, fried shallots, coriander. The soup is built on spiced mutton broth and is usually served hot. Diet: contains meat; usually gluten-free.
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Recipe outline serves 4 · ~140 min
Ingredients
- 800 g mutton or goat ribs
- 3 tbsp soup spice mix (coriander, cumin, fennel, cinnamon, star anise, cardamom, cloves)
- 1 onion, 4 garlic cloves, 30 g ginger
- 2 potatoes, 2 carrots
- 2 l water
- fried shallots, coriander, celery leaves
Allergens: Contains: Celery. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the onion, garlic, ginger and spices in oil.
- Add the meat and water and simmer for 1.5 hours.
- Add the potatoes and carrots and cook for 20 minutes.
- Season and serve with fried shallots and herbs.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
