Go Back Email Link
–+ servings
Overhead shot of Sup Kambing, a greenish aromatic mutton soup with baguette, lime wedge, and fresh coriander on a light board.

Sup Kambing Recipe (Lamb or Mutton Soup)

Azlin Bloor
Meet Sup Kambing, the green-tinted, spice-packed mutton soup loved from Singapore to Brunei. Comfort, chaos, and pure liquid gold in a bowl.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Course Main Course, Soup
Cuisine Indian, Singaporean and Malaysian
Servings 6
Calories 363 kcal

Ingredients
 
 

  • 750 g bone-in lamb or mutton read article above on ratio of bones to meat (I use lamb chops with a couple of extra bones from the butcher if available)
  • 1.5 litres water
  • 2 Tbsp vegetable oil or any other neutral oil
Aromatics
  • 2 medium onions
  • 3 cloves garlic
  • 5 cm ginger
Dry Spices and Seasoning
  • 1 cinnamon stick
  • 3 cloves
  • 3 cardamom pods
  • 2 star anise
  • 1 tsp fennel seeds or 3/4 tsp ground
  • 1 tsp cumin seeds
  • 2 Tbsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp black pepper
  • 1 tsp salt or to taste
Vegetables and Herbs
  • 1 carrot
  • 1 stalk celery, along with a few leaves attached
  • 1 potato optional, I'm not using it in the video
  • 2 medium tomatoes
To Serve
  • 30 g salted butter optional
  • 1 small handful coriander leaves and stalks
  • 1 green chilli sliced (optional, for extra heat)
  • crispy fried shallots
  • lime wedges for everyone
  • baguette or any bread

Instructions
 

Prep Work

  • Aromatics. Peel and roughly chop the onion, garlic and ginger. Grind to a smooth paste in a food chopper or pound with a pestle and mortar. Set aside.
  • Vegetables. Scrub or peel the carrot and chop into cubes. Do the same with the celery and potato (if using). Reserve the celery leaves.
    Chop up the tomatoes into little pieces as well.

Let's Get Cooking

  • Heat oil in a large pot and fry the cinnamon, cloves, cardamom, star anise, fennel and cumin seeds for 30 seconds, until fragrant.
  • Add the onion, garlic and ginger paste and sauté for 3 minutes, until fragrant.
  • Add the lamb or mutton pieces and bones and sear until lightly browned.
    Bone-in lamb chops being browned with the onion, garlic and ginger paste.
  • Stir in the coriander powder, turmeric, black pepper, and salt. Mix well.
  • Pour in the water and reserved celery leaves, bring to a boil, then lower the heat and let it simmer for 1½ - 2 hours, or until the meat is fork tender.
  • Add the tomatoes, carrots, celery and potato, if using, after 1 hour. Bring everything back to a simmer and continue cooking until the meat is fork-tender.
  • Coriander leaves and green chillies. Finely chop the coriander leaves and slice the green chillies. You could do this earlier but I prefer to leave it until the stew is done to stop the coriander leaves from wilting.
  • Taste and adjust the seasoning to your taste (more salt, perhaps?).
  • Serve hot in bowls, topped with a little butter, chopped coriander leaves and sliced chillies, with a wedge of lime for everyone. And lots of bread.

Notes

The nutrition is only for the soup. It doesn't take into account any bread you're serving.

Nutrition

Calories: 363kcalCarbohydrates: 16gProtein: 27gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 93mgSodium: 568mgPotassium: 740mgFiber: 4gSugar: 4gVitamin A: 2176IUVitamin C: 18mgCalcium: 81mgIron: 4mg
Keyword kambing, lamb soup, mamak, mutton soup, sup
Tried this recipe?Mention @azlinbloor or tag #linsfood!
Made it? Upload your Photos!Mention @azlinbloor or tag #linsfood!