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Indian Mutton Soup Recipe – Resep Sup Kambing

Indian Mutton Soup Recipe - Resep Sup Kambing

Indian Mutton Soup Recipe – Resep Sup Kambing

Also known as Sup Tulang or Bone Soup, this robust dish is one of the more popular hawker dishes in Singapore. It makes a great late-night meal or luncheon served with lots of crusty French bread to soak up the soup.

Ingredients :

  • 5 cm (2 in) fresh ginger, peeled and sliced
  • 6 cloves garlic, peeled
  • 1 kg (2 lbs) meaty mutton or lamb ribs
  • 1 onion, sliced or 5 shallots, sliced
  • 1 heaped tablespoon ground coriander
  • 1 teaspoon ground fennel
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 11/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 8-12 cups (2-3 litres) water
  • 1/2 tablespoon oil
  • 2 leeks, white part only, sliced (optional)
  • 5 cardamom pods, bruised
  • 3 star anise pods
  • 1 cinnamon stick
  • 1 tomato, cut into wedges
  • Crispy Fried Shallots, to garnish
  • Chinese celery or coriander leaves (cilantro), coarsely chopped, to garnish

Method :

  1. Grind the ginger and garlic together in a mortar to a paste Place the paste in a pot with the mutton or lamb ribs, onion, coriander, fennel, cumin and turmeric powders. Season with the salt and pepper. Add 12 cups (3 litres) of water if using mutton, but only 8 cups (2 litres) if using lamb, which will cook more quickly. Simmer over medium heat, uncovered, until the meat is soft, about 11/2 hours for mutton and 1 hour for lamb.
  2. Heat the oil in a skillet over medium heat and stir-fry the leeks, cardamom, star anise and cinnamon until the leeks are tender, about 5 minutes.
  3. Add the fried mixture to the mutton soup and simmer for another 2 minutes. Then add the tomato and stir to mix well. Serve garnished with Crispy Fried Shallots and Chinese celery leaves, and crusty French bread on the side.

Serves 4-6
Preparation time : 15 mins
Cooking time : 1 hour 40 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Sweet Pork Ribs Wrapped in Fragrant Pandanus Leaves Recipe”