Sop Kambing Recipe

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:

1. First you need to make the spice paste. Use a mortar and pestle, grind your coriander, fennel, peppercorn and cumin seeds.

2. Peel your ginger and garlic, add those in together with your turmeric powder and pound into a paste.

3. Peel your onion and cut it into 8 pieces, and make sure that each layer is loose.

4. Heat up a pan on medium heat, add in the oil and stir-fry your onion.

5. 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.

6. Once the onion is soft, pour the mixture into a bowl and leave it to cool for ten minutes.

7. Wash your ribs and marinate with salt and black pepper. Stir well, cover and let it marinate for an hour.

8. Fill pot with room temperature water then add in the ribs and bring to bowl. Wash ribs to remove scums and discard water.

9. In a clean pot, bring water to boil and add in your bruised cardamom pods, star anise and cinnamon stick.

10. Add in your meat together with every drop of the spice mixture.

11. 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.

12. Serve in a soup bowl and garnish with coriander leaves, fried shallot and some sambal on the side