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Sup Kambing
Malaysia
Sup kambing reflects Malaysia's Indian Muslim culinary heritage, often enjoyed as a late-night meal at open-air food stalls.
A warming Malaysian mutton soup, deeply spiced with a blend of Indian-influenced spices, simmered until the meat is tender and the broth richly aromatic.
Prep
20 mins
Cook
1 hr 30 mins
Difficulty
Medium
Calories
375 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
1kgmutton or lamb, bone-in, cubed
2onions, sliced
2 tbspsup kambing spice mix (cinnamon, star anise, fennel)
2tomatoes, chopped
1.5Lwater
Method
1
Brown mutton pieces with onion.
2
Add spice mix, toasting briefly until fragrant.
3
Pour in water and tomatoes, bringing to a boil, then reduce to a gentle simmer.
4
Cook covered for 1-1.5 hours until the meat is tender, skimming occasionally.
Chef's Tip
Skim the broth occasionally during simmering for a clearer, cleaner-tasting final soup.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.