In Malaysia, this soup is called Sup Kambing. It is a very popular Indian hawker food in Malaysia. I had this soup in Malaysia only once– few years back my brother bought some sup kambing for me to try. At first I was skeptical but it turned out REALLY delicious. Ever since then I have been wanting to make this soup at home when I was back to U.S.
Making this soup requires a very good timing, as we Chinese believe lamb is a heaty– best for super cold winter days and when everyone in the household is healthy. I finally found the perfect weather for the soup, but didn’t know Richard was a little under the weather– so the next day Richard was sick with a flu with more severe symptoms. I didn’t not take too much of this soup, and drank plenty of water afterwards too.
Anyhow, back to the soup– Even though the soup doesn’t taste like the one I had in Malaysia, the flavor was wonderful with all that spices going into the soup. But I think I over cooked the lamb too long as they turned out dry. Well, there’s always next time (but in a long long while)…
Malaysia Indian Style Lamb Soup (makes 6 servings):
1 leg of lamb (partially bone in, about 3.5 lbs)– trim off excess fat, cut into bite size cubes, keep the bone
1 carrot– cut into bite size cubes
1 tomato– cut into bite size
1/2 cup chopped cilantro
2 quarts water
Blend with enough water to form a paste:
1 medium onion
1 inch fresh ginger
Toasted spices (toast before grinding together. If powder is used, toast briefly in a dry wok to bring out the flavor):
2 tbsp coriander seeds
2 tbsp fennel seeds
1/2 tsp black pepper
2 tbsp cumin seeds
1 cinnamon stick
3 star anise
10 cardamon (green)
2 tsp curry powder
1 tsp turmeric powder
1/4 tsp red chili flakes (optional)
salt to taste
2 tbsp flour
- Heat 4 tbsp oil in a deep pot, fry blended onion paste several minutes until aromatic. Add in all the spices. Fry for 2 more minutes.
- Add in lamb pieces, keep frying until outside of the meat is cooked. Add in carrots, tomato, cilantro and water. Cook the soup, covered, on high heat for 15 minutes, then lower heat to medium low and cook for 1.5 hours or until the meat is tender. Do not cook the lamb too long or it will taste dry. Add salt to taste and sprinkle flour (while stirring) to thicken the soup. Serve the soup hot with fresh crusty bread.