Mutton Soup (Sop Kambing) Recipe

Ingredients :

750g (1.5 lb) mutton ribs

2 large onions, chopped

3 cloves garlic, crushed

2 green chilies, sliced

1 heaped tsp grated lengkuas or fresh ginger

2 tsp black peppercorns

3 tsp coriander seeds

9 cups water

1 tbsp oil

4 black cardamom, lightly crushed

5cm (2 inch) stick cinnamon

2-3 cloves

2.5 cm (1 inch) piece fresh ginger, grated

3 tbsp mild curry powder or paste

2 heaped tbsp white poppy seeds

1/2 cup thick coconut milk

salt

pepper

dry fried onions

spring onion, chopped

fresh coriander leaves

Method :

Chop mutton bones into 5cm (2 inch) pieces. Put in a large saucepan with onion, garlic, chili, lengkuas or ginger, peppercorns and coriander. Cover with water and bring to the boil. Turn heat down, cover and simmer for 120-180 minutes. Skim off froth as it rises.

Strain stock, reserving liquid (which should be reduced to about 5 cups) and meat. When cool, scrape meat from bones and flake into smaller pieces.

Heat oil in a saucepan and fry cardamoms, cinnamon, cloves and ginger for 1 minute, then add curry powder or paste and fry for 4 minutes. Pour in lightly ground poppy seeds, coconut milk and add reserved stock. Stir well. Season with salt and pepper to taste. Add meat, bring to the boil and cook for 20 minutes.

Serve soup in a tureen or in individual bowls garnished with dry fried onions, spring onion and coriander leaves.

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