How to Cook Mutton Soup (Sup Kambing)

by Sunny Flemingo

This is soup that originates in Tengkera, Melaka is a comforting during winter days. It comes with a telltale bright red oil on the surface. This helps keep it longer. Skim this for a healthier serve.

Supplies

  • 750 Grams Mutton ribs,neck,chops
  • 2 Large onion
  • 4 Cloves crushed garlic
  • 2.50 Centimeters Ginger
  • 2 Red Chillies
  • 2 Teaspoons Black Peppercorns
  • 1 Tablespoon Corriander Seeds
  • 3 Liters Water
  • Salt
  • 1.50 Tablespoons Vegetable Oil
  • 4 Black Cardamom Pods, partially open
  • 5 Centimeters Cinnamon Stick
  • 3 Tablespoons Mild Curry Paste
  • 3 Tablespoons Ground White Poppy Seeds
  • 125 Milliliters Thick Coconut Milk
  • 3 Tablespoons Chopped Green Onion
  • Fried Onion Flakes
  • Fresh corriander sprigs
  • Instructions

    Step 1

    Rinse mutton in boiling water. Drain and chop into bite sized pieces. Place in a large saucepan with half of the onion and garlic. Add chillies, ginger, peppercorns & coriander. Our in the water,

    Step 2

    Bring to the boil, then reduce the heat & simmer for at least 2 hours. When meat is completely tender there will be about 9 cups of broth left. Skim the surface from time to time.

    Step 3

    You may leave this in the fridge instead, like me. Once the broth has chilled its easier to remove all the fat for a healthier version. You can leave this on for more mutton flavor, if you preffer.

    Step 4

    Strain the broth into a saucepan. Tear the meat into small pieces, discarding the bones. Season salt & pepper to taste. This photo shows some of the ingredients for the next step

    Step 5

    Heat the oil in a small skillet. Fry the cardamom and cinnamon stick.

    Step 6

    Step 7

    Add the curry paste and fry briefly.

    Step 8

    Then stir into the soup the poppy seed and coconut milk. Bring to a boil.

    Step 9

    Add the meat and simmer for a further 30 minutes.

    Step 10

    Traditionally this is served with a crusty baguette. However I am serving this with cooked noodles. Then I place mint, spring onion,bean sprouts, onion flakes and a generous ladle of the mutton soup.