How to Make Sup Kambing (Malaysian Goat Soup)

Someone recently asked if I knew how to make Sup Kambing, which of course I do; I used to sell it as a frozen meal back in the day at my restaurant and markets, along with over a dozen other Malaysian dishes. I also cooked it at a charity cook-off a few years back (the money went to Down Syndrome NSW) and won first prize for it.

So whoever it was who asked for it (I can’t remember, which is typical of me), here’s the recipe (with preamble) which was originally published in one of my past cookbook projects (as Goat Stew rather than Mutton Soup per my editor’s suggestion).

 

————————————————————————————————————–
I love the complex flavours of this dish, often sold by Indian mamaks in Malaysian night markets (pasar malam). My version calls for a small-ish amount of coconut milk, which I think gives it a nice, rich flavour. I apply a shortcut here by using a prepared spice mix (meat curry powder) and adding a few common spice ingredients to it – which cuts down the list of ingredients considerably.

Sup Kambing

INGREDIENTS:

3 Tbsp oil

1kg goat/lamb/mutton, pref. on the bone

3 L water

2 carrots, cut into chunks

2 tomatoes, quartered

2 potatoes, quartered

150 mL coconut milk

1 Tbsp chicken granules

1/2 Tbsp sugar

1/2 Tbsp salt

(Spice Paste)

½ Tbsp minced garlic

1/3 C pureed onion

½ Tbsp minced ginger

1 tsp black peppercorns

1 tsp coriander powder

3 Tbsp meat curry powder, mixed to a paste with water

Pinch of cinnamon

Pinch of cloves

(Garnish)

A few sprigs fresh coriander

Fried shallots

1. Heat oil in deep saucepan. Combine paste ingredients and fry until aromatic – 1 minute.
2. Add goat/lamb/mutton and water, simmer, covered, until nearly tender. (I fast-track it by pressure-cooking the meat beforehand with some of the water or stock.)
3. Add all other ingredients and continue to simmer until goat meat and vegetables are soft.
4. Garnish with fresh coriander and fried shallots and serve with french bread.