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Brief overview
Sup Kambing is one of Malaysia’s most treasured dishes, celebrated for its bold flavours and comforting warmth. Often enjoyed during rainy days or festive occasions, this hearty soup captures the essence of Malaysian culinary traditions, where spice and soul come together in every bowl.
Known for its rich, aromatic broth and tender pieces of mutton, Sup Kambing is much more than just a simple soup. It is a dish that feels like home, a favourite among street food vendors and family kitchens alike. With each steaming spoonful, it offers a taste of Malaysia’s deep love for robust, spice laden cooking.
What Is Sup Kambing?
Sup Kambing is a slow cooked mutton soup infused with a complex blend of spices such as cinnamon, star anise, cloves and cardamom. The result is a broth that is fragrant, slightly peppery and deeply savoury, with tender meat that almost falls apart at the touch of a spoon.
In Malaysia, you will find Sup Kambing served with a wedge of lime, a sprinkling of fried shallots and sometimes a handful of fresh coriander. Each addition heightens the overall experience, offering bursts of brightness and crunch to contrast the luxurious richness of the soup.
This dish is often enjoyed as a meal on its own or as part of a larger feast, especially during gatherings like Ramadan or special family occasions. Its hearty nature makes it a beloved comfort food, especially when paired with fluffy white rice or slices of crusty bread.
Ingredients and Taste
At the heart of Sup Kambing is mutton, prized for its strong, slightly gamey flavour which stands up beautifully to the assertive spices. The meat is simmered gently until tender, allowing the flavours of the broth to seep deep into every fibre.
The broth itself is a careful composition of warming spices. Cinnamon sticks, cloves, star anise and cardamom pods are toasted to release their oils before being simmered with onions, garlic and ginger. Black pepper adds a lively kick, while potatoes often lend a mellow sweetness.
The taste of Sup Kambing is bold but balanced. The spices offer warmth without overwhelming heat, while the richness of the mutton provides depth and heartiness. A squeeze of lime before eating cuts through the richness, lifting the entire dish with a hint of sharpness.
A Taste of History
Sup Kambing’s story begins with the Indian Muslim community, known locally as Mamak, who brought their rich culinary traditions to Malaysian shores centuries ago. Over time, the soup evolved, weaving in local preferences and ingredients to create the version beloved today.
Early recipes were often more heavily spiced, reflecting Indian roots, but Malaysian versions gradually became lighter and more broth focused, aligning with the local palate. Each bowl today carries whispers of these journeys, blending ancient spices with everyday comfort.
Today, Sup Kambing remains a proud symbol of Malaysia’s multicultural kitchen. Whether sipped slowly from a roadside stall or ladled out generously at a family celebration, it offers a flavourful connection to Malaysia’s vibrant and diverse food heritage.
Malaysian Sup Kambing (Spiced Mutton Soup)
Ingredients
- 600 g mutton bone-in pieces preferred
- 2 tablespoons ghee or cooking oil
- 1 large onion sliced thin
- 5 cloves garlic minced
- 2 inches ginger julienned
- 2 star anise
- 2 cinnamon sticks
- 4 cloves
- 4 green cardamom pods
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 medium potatoes cut into quarters
- 2 carrots sliced thick
- 1 tomato quartered
- 1.5 litres water or beef stock
- Salt to taste
- Fresh coriander leaves chopped (for garnish)
- Fried shallots optional, for garnish
- Lime wedges to serve
Instructions
- To begin, wash the mutton pieces under cold running water and drain well. Blanch them briefly in boiling water for 5 minutes to remove excess impurities, then rinse and set aside. This ensures a clear and clean-tasting broth.
- In a large heavy pot, heat the ghee over medium flame. Add the whole spices: star anise, cinnamon, cloves, cardamom, fennel seeds, cumin seeds, and coriander seeds, stirring until fragrant, about 1–2 minutes. Toasting the spices at this stage deeply enriches their aroma.
- Next, add the sliced onions, minced garlic, and julienned ginger. Sauté until the onions turn golden brown, stirring often to prevent sticking. A well caramelised onion base forms the backbone of the soup’s flavour.
- Add the blanched mutton pieces to the pot. Stir thoroughly to coat the meat with the aromatics. Searing the mutton briefly locks in juices and builds depth into the final broth.
- Sprinkle in the turmeric powder, ground cumin, ground coriander, and crushed black peppercorns. Stir until the spices coat the meat evenly, roasting lightly to awaken their full potential without burning.
- Pour in the water (or beef stock for a richer soup) and add the quartered tomato. Bring to a gentle boil, skimming off any foam that rises. Reduce the heat to a low simmer, cover partially, and cook for 1.5 hours until the mutton is tender. A slow simmer preserves clarity and deepens the broth’s body.
- After the mutton has softened, add the potatoes and carrots. Continue simmering uncovered for another 20–25 minutes until the vegetables are fork-tender yet intact. Stir occasionally to ensure even cooking.
- Taste the broth and adjust seasoning with salt. If a slightly thicker consistency is preferred, lightly mash a few potato pieces into the soup. This naturally thickens without clouding the broth.
- Ladle the hot Sup Kambing into bowls. Garnish generously with chopped fresh coriander and a sprinkle of crispy fried shallots if desired. Serve with lime wedges on the side for a fresh burst of brightness. For an even heartier meal, accompany with warm crusty bread or steamed rice.
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