sup kambing

INGREDIENTS :

• 1½-2 lb mutton [goat] or lamb, cut into chunks [preferably bony cuts - shanks, ribs]
• vegetable oil
• 1-2 tsp sugar
• 6-8 cups water
• 2 tomatoes, quartered
• salt and freshly ground black pepper
• 2 stalks scallions, chopped
• 2 stalk Chinese celery, chopped [Substitute: celery, tender stalks only]
• 6-8 shallots, thinly sliced and fried golden brown, for garnishing
• 2 cloves
• 2 inch cinnamon stick, broken up
• 4 cardamoms, smashed
• ½ inch ginger, peeled
• 8 black peppercorns
• 1 mace
• 2 big onions, diced
• 3 bay leaves
• 
  

[Items to be ground/blended in red]

FYI : Lamb is from the meat of a sheep that is less than 1 year old. Any sheep older is sold as mutton. However in some Southeast Asian countries like Malaysia, where sheep is not commonly tenured, mutton usually refers to the meat of a goat. It is only in recent years that lamb and 'mutton' [i.e. older sheep] has been available on the market through import from Australia and New Zealand.

In USA, American lamb is prevalent although mutton [i.e. older sheep] is usually found in specialty markets. However, goat meat is slowly gaining ground. It can usually be found in ethnic or specialty butcher shops.

To Prepare :

• Using a mortar & pestle or blender, grind cloves, cinnamon, ginger, cardamoms, black peppercorns, mace, onions and bay leaves into a paste
• Heat vegetable oil in a hot wok, brown mutton pieces in small batches, set aside
• In a stockpot, heat 2-3 tbsp vegetable oil, add ground paste, fry for about 5 mins
• Add mutton, tomatoes, sugar, 6-8 cups of water, and season with salt and freshly ground black pepper
• Bring to a boil, cover, reduce heat to simmer, stirring occasionally, until mutton is very tender, about 50 mins to 1 hr, skim off as much fat as possible from time to time
• Ladle soup into individual soup bowls, garnish with scallions, celery and fried shallots
• Serve hot as a starter, or as a main course with steamed rice

Variation : Substitute fresh oxtails to make Sup Ekor, also called Sup Buntut [Oxtail Soup] pictured below. This recipe, with it's aromatic spices and herbs, is excellent for game meat, such as rabbit for 'Rabbit Stew'.

bukak nanti makan sup kambing. artikel cedok dariwww.MalaysianFood.net.