What is Sop Kambing? Sop Kambing is a mutton soup commonly found in Malaysian and Indonesian cuisine. If Indonesia ever got cold enough to necessitate a winter stew Sop Kambing would be even more popular. A robust soup with a yellow broth full of celery, tomato, and great chunks of goat meat for delicious texture; with a touch ginger, lime leaf, candlenut and spring onion give it peppery smell that adds to its refreshingly down to earth flavor.
Serves 4
Cook time: 1 hr, Prep time: 30 min
Sop Kambing Ingredients:
Spice paste:
- 4 tsp coriander seeds
- 1 tsp white peppercorns
- 1 tsp fennel seeds
- 1 tsp cumin seeds or powder
- ½ tsp turmeric powder
- 1 tsp grated nutmeg
- Knob of fresh ginger, smashed
- 5 cloves of garlic, whole
- 1 large onion, halved
- 7 tbsp vegetable oil
Soup:
- 1kg lamb shanks and ribs
- 2 liter water
- 2 medium size carrots, cut into 2 cm pieces
- 2 medium potatoes, peeled and quartered.
- 10 pieces of white cabbage leaves, cut into big pieces
- 3 red tomatoes, quartered
- 5 cardamon pods, bruised
- 1 large knob ginger
- Pinch of salt
Garnish:
- Coriander/Cilantro
- Fried shallot flakes
- Sambal (optional)
Sop kambing Preparation:
- First you need to make the spice paste. Use a mortar and pestle, grind your coriander, fennel, peppercorn and cumin seeds.
- Peel your ginger and garlic, add those in together with your turmeric powder and pound into a paste.
- Peel your onion and cut it into 8 pieces, and make sure that each layer is loose.
- Heat up a pan on medium heat, add in the oil and stir-fry your onion.
- Add in the spice paste and stir-fry until the fragrance is released. TIP: Be careful not to burn the paste otherwise it would be a charred, bitter taste.
- Once the onion is soft, pour the mixture into a bowl and leave it to cool for ten minutes.
- Wash your ribs and marinate with salt and black pepper. Stir well, cover and let it marinate for an hour.
- Fill pot with room temperature water then add in the ribs and bring to bowl. Wash ribs to remove scums and discard water.
- In a clean pot, bring water to boil and add in your bruised cardamom pods, star anise and cinnamon stick.
- Add in your meat together with every drop of the spice mixture.
- Let it boil for 5 minutes then cover and leave the soup to simmer on low heat for at least two hours. TIP: You know the soup is ready when the meat is so soft that it easily slides off the bone.
- Serve in a soup bowl and garnish with coriander leaves, fried shallot and some sambal on the side
How to make Sop Kambing Recipe Video:
