Sup Kambing

Name: Sup Kambing
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 800g mutton (bone-in), cut into chunks; 2 potatoes, cubed; 2 carrots, sliced; 3 stalks celery, sliced; 2 tomatoes, quartered; 1 large onion, quartered; 5 cloves garlic, smashed; 3cm ginger, sliced; 2 cinnamon sticks; 4 star anise; 6 cardamom pods; 1 tsp black peppercorns; 1 tsp fennel seeds; 2L water; Salt; Fried shallots; Fresh coriander; Lime wedges; Crusty bread

Sup Kambing (soop KAM-bing)

Spiced Mutton Soup

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 422 kcal

A hearty, aromatic mutton soup with fall-apart tender meat, potatoes, carrots, and celery in a deeply spiced broth of cinnamon, star anise, and black pepper — Malaysia's ultimate rainy-day comfort bowl.

Nutrition & Info

Protein 34.0g

Carbs 22.0g

Fat 22.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Allergen Warnings

⚠ celery

Equipment Needed

large stock pot fine strainer ladle

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: fried shallots, fresh coriander, lime wedge

Accompaniments: crusty French bread, chili padi, steamed rice

Ingredients

800g mutton (bone-in), cut into chunks
2 potatoes, cubed
2 carrots, sliced
3 stalks celery, sliced
2 tomatoes, quartered
1 large onion, quartered
5 cloves garlic, smashed
3cm ginger, sliced
2 cinnamon sticks
4 star anise
6 cardamom pods
1 tsp black peppercorns
1 tsp fennel seeds
2L water
Salt
Fried shallots
Fresh coriander
Lime wedges
Crusty bread

Instructions

1
Blanch mutton in boiling water for 5 minutes to remove impurities. Drain and rinse.
2
In a clean pot, add mutton, water, onion, garlic, ginger, and all whole spices. Bring to a boil.
3
Reduce heat and simmer for 1.5 hours until the mutton is very tender and the broth is rich.
4
Add potatoes, carrots, and celery. Cook for 15 minutes until vegetables are tender.
5
Add tomatoes and simmer 5 more minutes. Season with salt.
6
Serve in deep bowls, topped with fried shallots and fresh coriander. Provide lime wedges and crusty bread on the side.

💡

Did You Know?

Sup kambing stalls in Malaysia often operate only at night, setting up at roadside spots after dark with massive bubbling cauldrons — their aromatic steam visible from blocks away.

Chef's Notes

Equipment Tips

large stock pot
fine strainer
ladle

Garnishing

fried shallots, fresh coriander, lime wedge

Accompaniments

crusty French bread, chili padi, steamed rice

The Story Behind Sup Kambing

Sup kambing arrived in Malaysia through Indian-Muslim immigrants and was embraced by the broader Malay community as a beloved comfort food. The soup shares DNA with South Indian mutton soups but has evolved a distinctly Malaysian character through the addition of local spices and aromatics. During Ramadan, sup kambing stalls become gathering points for breaking fast, their rich, warming broth the perfect antidote to a day of fasting. The communal, late-night culture around sup kambing is uniquely Malaysian.

🕐 Traditionally enjoyed supper, especially during cool rainy evenings and ramadan 📜 Origins: Indian-Muslim (Mamak) tradition adapted into Malay cooking

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