Sup Kambing (Malaysian Spiced Mutton Soup)
The Quirky Foodster Team
Ingredients
- Mutton or lamb, bone-in, cubed — 700 g (1 1/2 lb)
- Water — 1.5 L (6 cups)
- Large Onion, sliced — 1
- Garlic, minced — 4 cloves
- Ginger, sliced — 15 g (1 tbsp)
- Cinnamon stick — 1
- Star anise — 2
- Cloves — 4
- Cardamom pods, lightly crushed — 4
- Cooking oil — 30 ml (2 tbsp)
- Medium Tomato, chopped — 2
- Curry powder (meat blend) — 10 g (2 tsp)
- Salt — to taste
- Fresh coriander and mint, chopped, for garnish — a small handful
- Fried shallots — for garnish
Method
- Heat the oil in the pot and fry the onion, garlic and ginger until fragrant and golden, about 5 minutes.
- Add the cinnamon, star anise, cloves and cardamom, and toast for 1 minute until aromatic.
- Add the mutton and curry powder, stirring to coat the meat well, and cook for 5 minutes.
- Stir in the chopped tomato and cook for 3–4 minutes until softened.
- Pour in the water, bring to a boil, skim off any foam, then reduce heat, cover, and simmer for 1 1/2 to 2 hours, until the mutton is very tender.
- Season with salt to taste, then ladle into bowls, garnishing with fresh coriander, mint and fried shallots before serving.
Introduction: A robust, warmly spiced mutton soup infused with cinnamon, star anise and fresh herbs — a hearty dish especially popular after dark at mamak stalls.
Cultural Background: Sup kambing reflects the Indian Muslim influence on Malaysian cuisine, blending warming spices commonly used in South Asian cooking with mutton, a meat favoured for its rich flavour. It is often eaten late at night as a restorative meal, particularly popular among those looking for a filling dish after an evening out.
Tips: Simmering low and slow is essential for tenderizing mutton, which can be tough if cooked too quickly. Toasting the whole spices briefly in oil before adding liquid deepens their aroma considerably. Skimming the foam early in cooking keeps the broth clearer and less bitter.
Variations: Add cubed potato in the last 30 minutes for a heartier, one-pot version. Substitute beef for mutton for a milder-flavoured alternative. Add a squeeze of lime just before serving for brightness.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a covered pot over medium heat, stirring occasionally, until piping hot throughout, about 8–10 minutes.
Nutrition: Approx. per serving: 420 kcal, 34 g protein, 10 g carbohydrate, 26 g fat, 2 g fibre.
FAQs:
Q: Why is my mutton tough?
A: Mutton needs a long, gentle simmer to become tender; if it’s still tough, continue simmering longer over low heat rather than raising the heat.
Q: Can I use a pressure cooker?
A: Yes, pressure-cooking the mutton for about 35–40 minutes after browning and adding spices significantly shortens the cooking time.
Q: Is this soup gluten-free?
A: Yes, as written it contains no gluten-containing ingredients.
- Mutton or lamb, bone-in, cubed — 700 g (1 1/2 lb)
- Water — 1.5 L (6 cups)
- Large Onion, sliced — 1
- Garlic, minced — 4 cloves
- Ginger, sliced — 15 g (1 tbsp)
- Cinnamon stick — 1
- Star anise — 2
- Cloves — 4
- Cardamom pods, lightly crushed — 4
- Cooking oil — 30 ml (2 tbsp)
- Medium Tomato, chopped — 2
- Curry powder (meat blend) — 10 g (2 tsp)
- Salt — to taste
- Fresh coriander and mint, chopped, for garnish — a small handful
- Fried shallots — for garnish
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