Sup Kambing (Spiced Mutton Soup)

Name: Sup Kambing (Spiced Mutton Soup)
Total time: 2 h 30 min
Yield: 4
Cuisine: Malaysian (Malay / mamak)
Ingredients: 1 kg Mutton or goat, bone-in, in chunks — shoulder or ribs; 2.5 L Water; 6 Shallots; 5 Garlic cloves; 5 cm Ginger; 4 Candlenuts; 1 tsp Turmeric powder; 1 tbsp Coriander seed, ground; 1 tsp Cumin, ground; 1 Cinnamon stick; 2 Star anise; 4 Cardamom pods; 4 Cloves; 4 Kaffir lime leaves; 2 Tomatoes, quartered; 2 stalks Celery, chopped, leaves included; 3 tbsp Neutral oil; 2 tsp Salt; 1 tsp White pepper; 3 Spring onions, fried shallots and lime, to serve

Goat or mutton on the bone simmered until it slips off, in a yellowish broth built on ginger, candlenut, lime leaf and whole spices, finished with tomato, celery, spring onion and crisp shallots. The late-night bowl at every mamak and Malay stall, eaten with bread to mop it up.

Nguồn

Công thức của Malaysian mamak stalls · 🏺 Truyền thống · Indian-Muslim (mamak) stall cooking — Malaysia's 24-hour street kitchen

Malaysia · the mamak's mutton soup — An ownerless traditional dish, so no cook is credited. The cited article confirms sup kambing as a Southeast Asian goat or mutton soup of Brunei, Indonesia, Malaysia and Singapore, prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, with a yellowish broth. The blanching, the whole-spice list, timings and quantities are this book's own.

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Các bước

Blanch the mutton in boiling water 5 minutes, drain and rinse — this takes the strong smell off and keeps the broth clear.
Blend the shallots, garlic, ginger and candlenuts. Fry the paste in the oil with the turmeric, coriander, cumin and whole spices 5 minutes until fragrant.
Add the mutton and turn it in the spices 3 minutes. Add the water, lime leaves, salt and pepper. Bring to a boil, skim, and simmer partly covered 2 hours until the meat is falling off the bone.
💡 Two hours, and it can go three. Mutton that is still chewy is mutton that was rushed — the stall's pot has been on since afternoon.
Add the tomatoes and celery and simmer 10 minutes more. Taste and adjust the salt — the broth should be yellow, faintly sweet from the shallots and clearly spiced.
Serve in deep bowls topped with spring onion and fried shallots, lime on the side, and bread — roti or toast — to dip.

💡 Mẹo

Sup tulang, the Singapore mamak version, uses only the bones and a much redder, thicker gravy. Same family, different night out.
It is better the next day and freezes well. Skim the fat off the cold soup if you like it lighter.