Sup Kambing

Nutrition · per serving

Steps

1. 1

   Prep all ingredients before heating the pot: cut the lamb into even cubes for quicker, even cooking; slice the onion, mince the garlic, julienne the ginger, and wedge the tomato. Lightly crush the cardamom pods so they release their aroma more readily into the broth.

   400 g lamb shoulder, boneless, cut into 3 cm cubes120 g yellow onion, thinly sliced4 cloves (16 g) garlic cloves, minced30 g fresh ginger, julienned150 g ripe tomato, cut into wedges4 pods green cardamom pods, lightly crushed
2. 2

   Heat the coconut oil in a medium heavy pot over medium-high heat. Add the lamb and sear for 4-5 minutes until lightly browned on several sides; do not overcrowd the pot, and leave the pieces undisturbed briefly so they color rather than steam.

   15 ml coconut oil400 g lamb shoulder, boneless, cut into 3 cm cubes
3. 3

   Add the onion and cook for 2 minutes until beginning to soften. Stir in the garlic and ginger and cook for 1 minute more, just until fragrant. Add the tomato and cook another 2 minutes, pressing lightly so it starts to break down and enrich the broth.

   120 g yellow onion, thinly sliced4 cloves (16 g) garlic cloves, minced30 g fresh ginger, julienned150 g ripe tomato, cut into wedges
4. 4

   Add the cardamom, cinnamon stick, star anise, cloves, and black peppercorns. Stir for 30 seconds to toast the spices in the oil; this wakes up their essential oils and deepens the soup's aroma without burning them.

   4 pods green cardamom pods, lightly crushed1 small (5 g) cinnamon stick1 whole star anise3 whole cloves1 tsp (2 g) black peppercorns
5. 5

   Pour in the water and add the sea salt. Bring to a boil, skimming off any foam from the surface for a cleaner-tasting broth. Once boiling, reduce to a steady gentle simmer, cover partially, and cook for 25 minutes, or until the lamb is tender enough to pierce easily with a knife.

   900 ml water1 tsp (6 g), or to taste sea salt
6. 6

   Taste the soup and adjust with a little more salt if needed. Stir in the ground white pepper. If you prefer a cleaner texture, fish out the cinnamon stick, star anise, and cloves before serving.

   1/4 tsp (0.5 g) ground white pepper
7. 7

   Ladle the hot soup into bowls, making sure each serving gets lamb, tomato, and broth. Finish with chopped coriander and serve immediately with lime wedges to squeeze over at the table for brightness.

   10 g fresh coriander leaves, roughly chopped2 wedges lime wedges

Origin & History

Sup Kambing is a popular Malaysian mutton or lamb soup shaped by Malay, Indian Muslim, and broader regional spice traditions. Its warming broth, scented with aromatics like cardamom, cinnamon, and ginger, is especially associated with street-side stalls and hearty restorative eating.