Sup Kambing Pedas - spicy meat soup

Ingredients

• 750 glamb
• 1,500 mlwater
• 3 cmginger
• 2 tspsalt
• 4 cmcinnamon
• 3cloves
• 1nutmeg
• 2spring onions
• 3tomatoes
• 2 smallcelery stalks
• 3 tbspoil
• 9shallots
• 4 clovesgarlic
• 3red chillies
• 2red bird’s eye chillies
• 1 tsppepper
• 2 tbspfried shallots
• to tasteemping crackers
• to tastelime, cut into wedges

Instructions

1. 1

   Prepare ingredients

   Cut the lamb into pieces. Finely chop the nutmeg, cut the spring onions into pieces, slice the tomatoes into wedges and thinly slice the celery. Pound or grind the shallots, garlic, red chillies, bird’s eye chillies and pepper into a paste.

2. 2

   Simmer the lamb

   Put the water, ginger, salt and lamb in a pan and bring to the boil. Cover and simmer over a low heat until the lamb is cooked through. Strain the stock, reserve 1,200 ml and return the lamb to it.

3. 3

   Fry the spice paste

   Heat the oil in a pan. Fry the spice paste with the cinnamon, cloves and chopped nutmeg for 6 minutes, then stir it into the stock and bring to the boil.

4. 4

   Finish the soup

   Add the spring onions and tomatoes and cook over a low heat until they are soft. Sprinkle with fried shallots and celery, then serve with lime wedges and emping.

What is sup kambing?

Sup kambing is an Indonesian lamb soup, often made with a broth scented by spices such as ginger, cinnamon and cloves. This version combines those warming flavours with a freshly ground chilli and shallot paste.

The lamb is simmered first, so its cooking liquid becomes the base of the soup. Tomatoes, spring onions and a crisp garnish bring freshness and contrast to the rich broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The lamb provides most of the protein and contributes fat, while the tomatoes, shallots and other vegetables supply a modest amount of carbohydrate. For a more balanced plate, serve the soup with a portion of rice and extra vegetables.

Building the broth

Ginger and salt: simmer these with the lamb to give the stock its first layer of flavour. Straining the stock before adding the spice paste helps keep the broth clear of stray solids.

Whole spices: cinnamon, cloves and nutmeg are fried with the paste before being added to the stock. This brief frying helps distribute their aroma through the soup.

Getting the spice paste right

Chilli and shallot paste: grind the shallots, garlic, chillies and pepper until evenly combined. A fairly smooth paste blends neatly into the broth, while a coarser grind leaves more texture.

Frying: cook the paste with the whole spices for the full 6 minutes, stirring so it does not catch on the pan. Add it to the stock only after it has had time to release its fragrance.

Checking the lamb

Tenderness: simmer the covered lamb over a low heat until cooked through and tender. The recipe gives no fixed simmering time, so check the pieces rather than relying on the clock.

Stock quantity: strain and measure out 1,200 ml for the soup, then return the lamb to it. This keeps the broth at the intended concentration.

Adding the vegetables

Tomatoes and spring onions: add them after the spiced stock comes back to the boil, then cook gently until soft. A low heat helps the vegetables soften without breaking them down too quickly.

Celery: keep it for the finish with the fried shallots, where it adds a fresh note against the warm, savoury broth.

Serving the soup

Lime: serve wedges alongside so each person can add a little sharpness to taste. The acidity brightens the lamb and spices.

Emping and fried shallots: scatter over the soup just before serving to preserve their crisp texture. They make a crunchy contrast to the soft lamb and vegetables.

Recipe notes & tips

• Cut the lamb into similarly sized pieces so they cook at a similar pace.
• Keep the lamb covered as it simmers to limit evaporation.
• Reserve exactly 1,200 ml of strained stock for the soup.
• Stir the spice paste as it fries to stop it catching on the pan.
• Add the celery and fried shallots just before serving for the freshest finish.
• Offer lime wedges at the table so everyone can season their own bowl.

Variations

• Adjust the heat: use fewer bird’s eye chillies for a milder broth.
• Add more greens: stir in extra sliced celery near the end of cooking.
• Serve with rice: offer steamed rice alongside for a more substantial meal.
• Use beef: swap in an equal amount of stewing beef and simmer until tender.
• Add extra lime: serve more wedges for a sharper finish.

Common mistakes to avoid

• Boiling the lamb hard: a vigorous boil can make the broth cloudy; keep it at a gentle simmer.
• Skipping the stock measure: use 1,200 ml of strained stock so the soup is not too diluted.
• Scorching the paste: stir it regularly while frying for 6 minutes and lower the heat if it catches.
• Overcooking the vegetables: cook the tomatoes and spring onions only until soft.
• Adding garnish too early: sprinkle on the fried shallots and celery at the end so their texture stays fresh.

How to store

Refrigerate leftover soup in a covered container for up to 3 days. Reheat gently in a pan until piping hot; keep the emping and fried shallots separate and add them when serving.

Frequently asked questions