Sup Kambing (Malaysian Mutton Soup)

🧂 Ingredients

• 800 g Mutton(Bone-in pieces like ribs or neck are ideal for flavor. Cut into 2-inch chunks.)
• 2.5 liters Water(Or enough to generously cover the mutton.)
• 1 bag Whole spices for spice bag(Combine in a cheesecloth or spice bag: 2-3 cinnamon sticks (about 2 inches each), 4-5 star anise, 1 teaspoon cloves, 1 teaspoon black peppercorns, 2 cardamom pods (bruised).)
• 2 inch piece Ginger(Peeled and roughly sliced.)
• 6 cloves Garlic(Peeled and lightly smashed.)
• 4 stalks Celery(Trimmed and cut into 2-inch lengths.)
• 2 medium Carrots(Peeled and cut into 1-inch chunks.)
• to taste Salt
• for topping Fried shallots(Store-bought or homemade.)
• for garnish Fresh cilantro or spring onions(Chopped.)

👨‍🍳 Instructions

1. 1

   Prepare the mutton: Place the mutton pieces in a large pot. Cover with cold water and bring to a rolling boil over high heat. Boil vigorously for 5 minutes to blanch the meat and remove impurities. Drain the mutton in a colander and rinse thoroughly under cold running water. Clean the pot.

   ⏱️ 10 minutes
2. 2

   Start the broth: Return the blanched mutton to the clean pot. Add the spice bag, sliced ginger, and smashed garlic cloves. Pour in 2.5 liters of fresh cold water, ensuring the mutton is fully submerged. Bring the pot to a boil over medium-high heat.

   ⏱️ 15 minutes
3. 3

   Simmer the soup: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours. Skim off any foam or impurities that rise to the surface during the first hour of simmering to ensure a clear broth. The mutton should become tender.

   ⏱️ 2 hours
4. 4

   Add vegetables: Add the chopped celery and carrots to the pot. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender but not mushy.

   ⏱️ 30 minutes
5. 5

   Season and serve: Remove the spice bag, ginger slices, and garlic cloves. Taste the broth and season generously with salt. Ladle the hot soup into bowls, ensuring each serving has plenty of mutton and vegetables. Garnish with fried shallots and chopped cilantro or spring onions.

💡 Pro Tips

• ✓For an even clearer broth, chill the soup after cooking and skim off any solidified fat from the surface before reheating.
• ✓Serve with crusty French bread, roti canai, or steamed rice for a complete meal.
• ✓This soup is a beloved staple in Malaysian night markets and hawker centers.

🔄 Variations

• Add noodles (like egg noodles or rice vermicelli) to the serving bowls before ladling the soup.
• Increase the quantity or variety of spices for a more intense flavor profile.
• Add a dash of soy sauce or fish sauce for an extra layer of umami.

🥗 Nutrition

Per serving