Malaysia Indian Mamak Mutton (Kambing) Soup Recipe

Malaysia Indian Mamak Mutton (Kambing) Soup Recipes

Ingredients :

250g (8 oz) shallots

10 cloves garlic

3 cm (1.25 inch) ginger

1 cup ghee or oil

750g (1.5 lb) lamb chops

6 large onions, sliced

150g (5 oz) korma spice powder or chicken curry powder

5 cm (2 inch) cinnamon stick

1 cardamom pod

2 star anise

3 liters (12 cups) water or lamb stock

1 cup green peas

1 large carrot, cubed

3 sprigs fresh coriander

6 spring onions, roughly chopped

6 Chinese celery leaves, roughly chopped

2 tbsp salt

1/2 tsp white pepper


Garnish -

fried shallots

fresh coriander leaves

Method :

Blend the shallots, garlic and ginger to a paste. Remove the meat from the bones and cut meat into small cubes. Roast the bones in a hot oven until brown.

Heat ghee and fry the sliced onions until golden, then add ground ingredients and fry for about 30 seconds before adding spice powder, turmeric, cinnamon, cardamom and star anise. Stir fry for 1 minute then add water, roasted bones, cubed lamb, peas, carrot, fresh coriander, spring onions and celery leaves. Simmer uncovered until the lamb is cooked then add salt, sugar and pepper to taste.

Garnish with fried shallots and sprigs of coriander when serving.

Helpful hints - Roasting the bones, while not essential, gives a richer flavor to the soup.

Note - Mutton = Kambing (in Malay), hawkers throughout Malaysia offer Soup Kambing (Mutton Soup), a rich, meaty stew, which is popular as a substantial breakfast or late-night supper. Serve with Roti Canai or chunks of crusty French bread.

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