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.