Indian mutton soup

Indian mutton soup

Sop kambing (Street Food)

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From
South East Asian Food

This is a popular dish developed in Malaysia by Indian hawkers – one you would not find in India itself. Originally made with goat, nowadays it is almost always cooked with mutton or lamb. Eat on its own with crusty bread or rice.

Ingredients

Quantity Ingredient
1kg leg or lean loin mutton chops, depending on how meaty you want it
1 tablespoon coriander seeds
3/4 teaspoon cumin seeds
3/4 teaspoon fennel seeds
1 teaspoon peppercorns
3cm piece ginger, chopped
6 medium-sized garlic cloves, sliced
vegetable oil
1 large onion, chopped
1 stick cinnamon, about 7 cm
4 cloves
3 cardamom pods, broken open
1 star anise
1 green chilli, seeded and cut into 4 lengthwise
10 cups water
salt, to taste
fried onion flakes and chopped spring onions

Method

  1. Trim the chops of fat, cut the meat into 2.5 cm cubes and keep the bones. Grind the coriander, cumin, fennel and peppercorns to a powder, add the ginger and garlic and pound to a paste in the usual way. Mix with the meat and bones and leave aside.
  2. Heat the oil, add the onion, cinnamon, cloves, cardamom and star anise and stir-fry until the onion is soft and golden. Put in the meat, bones, spice paste and chilli and stir-fry until the meat is sealed and the spices fragrant. Add water and salt to taste, bring to the boil and simmer gently for about 2 hours.
  3. Remove the bones, pour into a bowl and garnish with fried onion flakes and chopped spring onions before serving.
  4. To make this into a complete one-dish family meal try adding some diced vegetables such as carrots, beans, choko, potatoes or Indian gourd vegetables during the last half hour. Garnish as before.
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