86min 4 ppl
Sup Kambing
142 minutes
4 people
Hardover 60 min or 12+ steps
142 min · 7 steps
Hard: over 60 min or 12+ steps
472 kcalper person
Protein 40g
Carbs 15g
Fats 28g
About this dish
An Indian-Muslim mutton bone soup, simmered for hours with cinnamon, star anise, cumin and curry leaves until the broth turns dark and deeply peppery and the meat falls from the bone.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Ginger20 g
- Garlic cloves6
- Shallots4
- Curry leaves10
- Tomatoes2
- Potatoesquartered2
- Fresh Corianderchopped, to serve10 g
Meat & Poultry
- Bone-In Mutton Shouldercut into chunks900 g
Dried Goods
- Water1.5 l
Spices & Seasonings
- Cinnamon Stick1
- Star anise2
- Cloveswhole4
- Fennel seeds5 g
- Cumin Seeds5 g
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Ladle
Method
1
Cut the mutton into chunks and quarter the potatoes.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan and fry the ginger, garlic, shallots, cinnamon, star anise, cloves, fennel seeds, cumin seeds and curry leaves until fragrant.
Approx. 8 minutes
3
Add the mutton and sear on all sides.
Approx. 8 minutes
4
Add the tomatoes and water, bring to the boil, then reduce to a simmer, cover and cook for 90 minutes.
Approx. 90 minutes
5
Add the potatoes and continue simmering for a further 20 minutes until tender.
Approx. 20 minutes
6
Insert a meat thermometer into a piece of mutton; it should read at least 90 degrees Celsius and pull easily from the bone before serving.
Approx. 4 minutes
7
Ladle into bowls and scatter with chopped coriander.
Approx. 4 minutes
