Sup Kambing
Sup Kambing is a warming, aromatic lamb soup with a clear yet deeply spiced broth, fragrant with ginger, cardamom, cinnamon, and star anise. Tender lamb, softened tomato, and sweet onion make it comforting and robust, while fresh coriander and lime lift the finish.
Ingredients
Sup base
- 400 glamb shoulder, boneless, cut into 3 cm cubes
- 15 mlcoconut oil
- 120 gyellow onion, thinly sliced
- 4 cloves (16 g)garlic cloves, minced
- 30 gfresh ginger, julienned
- 150 gripe tomato, cut into wedges
- 900 mlwater
Whole spices
- 4 podsgreen cardamom pods, lightly crushed
- 1 small (5 g)cinnamon stick
- 1 wholestar anise
- 3whole cloves
- 1 tsp (2 g)black peppercorns
Seasoning and finish
- 1 tsp (6 g), or to tastesea salt
- 1/4 tsp (0.5 g)ground white pepper
- 10 gfresh coriander leaves, roughly chopped
- 2 wedgeslime wedges
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For a deeper broth within the 45-minute limit, use lamb shoulder rather than a stewing cut with lots of connective tissue; it becomes tender faster.
- •If you have time, blanching the lamb for 1 minute before searing can produce an even clearer soup, but it is optional.
- •A small squeeze of lime just before eating sharpens the spice profile without making the soup taste sour.
- •This soup pairs well with sliced cucumber or a simple herb salad for a complete paleo meal.
Background
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.
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