Sup Kambing Medan - meat soup from Medan

Ingredients

• 750 gbone-in goat, lamb or mutton
• 2,500 mlwater
• 9shallots
• 6 clovesgarlic
• 3 cmfresh ginger
• 250 gcarrots
• 2 stalkscelery
• 3cardamom pods
• 2star anise
• 1 tsppepper
• 2 cmcinnamon
• ½nutmeg, grated
• 2tomatoes
• ½ tspsalt
• 2 stalkscelery leaves, finely chopped
• 3spring onions, finely chopped
• 3 tbspfried shallots

Instructions

1. 1

   Prepare the vegetables

   Finely slice the shallots and garlic. Cut the carrots into large chunks, the celery into small pieces and the tomatoes into pieces.

2. 2

   Start the broth

   Heat the 2,500 ml water in a pan with all the ingredients except the meat and tomatoes. Let it cook for 5 minutes.

3. 3

   Add the meat

   Add the 750 g bone-in meat and cook for 5 minutes.

4. 4

   Simmer the soup

   Cover the pan and simmer gently for at least 3 hours.

5. 5

   Finish and serve

   Add the 2 tomatoes 15 minutes before serving. Sprinkle the chopped celery leaves, spring onions and fried shallots over the soup, then serve.

What is Sup Kambing Medan?

Sup Kambing Medan is a goat or mutton soup associated with Medan, a city in North Sumatra, Indonesia. Like many Indonesian soups, it brings meat, broth and a generous blend of aromatics together in one pot.

This version pairs bone-in meat with ginger, cardamom, star anise, cinnamon and nutmeg. A long, gentle simmer builds a fragrant broth, while tomatoes and fresh toppings are added near the end for contrast.

Nutrition and macros by portion

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

The meat contributes most of the protein and some of the fat, while the carrots and tomatoes provide most of the carbohydrates. The broth and vegetables make a lighter base; serve the soup with a measured portion of rice and plenty of vegetables for a more balanced plate.

The aromatics and spices

Shallots and garlic: slice them finely so their flavour spreads through the broth as it cooks. Ginger adds a warm, bright note alongside the whole spices.

Whole spices: cardamom, star anise and cinnamon perfume the liquid, while pepper and grated nutmeg round out the seasoning. Keep the simmer gentle so the flavours infuse without boiling the broth hard.

Choosing the meat

Bone-in cuts: the recipe calls for goat, lamb or mutton with bone, giving you a choice based on availability and preference. Keep the pieces large enough to hold together during the lengthy simmer.

The long cook: start the meat in the seasoned water, then cover and simmer for at least 3 hours. Check that the liquid is only gently bubbling and that the meat becomes tender before serving.

Vegetables and timing

Carrots and celery: cut the carrots into large chunks and the celery into small pieces as directed. The carrots can withstand the long cooking time, while the celery adds flavour to the broth.

Tomatoes: hold these back until 15 minutes before serving. This gives them time to soften without disappearing into the soup.

Finishing the bowl

Fresh garnish: chopped celery leaves and spring onions bring a fresh finish, while fried shallots add savoury crunch. Scatter them over the soup just before serving so they keep their contrast.

To serve: ladle the meat, vegetables and broth into bowls, making sure each portion gets some of each. Rice or another plain staple can make the soup a more substantial meal.

Make-ahead flavour

The recipe notes that the soup is at its best the next day, when the spices have had more time to mingle with the broth. Cool and refrigerate it promptly, then reheat it gently until steaming hot.

For the freshest texture, add the chopped herbs, spring onions and fried shallots only when serving. If preparing ahead, keep those garnishes separate.

Recipe notes & tips

• Keep the soup at a gentle simmer rather than a rolling boil.
• Use a pan large enough to hold the meat and 2,500 ml of water comfortably.
• Cut the carrots into large chunks so they hold their shape during the long cook.
• Add the tomatoes only 15 minutes before serving, as the recipe directs.
• Keep the chopped spring onions, celery leaves and fried shallots aside until serving.
• Make the soup a day ahead if convenient, then reheat it gently.

Variations

• Choose lamb: use bone-in lamb instead of goat for a milder flavour.
• Use mutton: choose bone-in mutton for a fuller, more robust taste.
• Adjust the pepper: use less or more pepper to suit your preference.
• Add rice: serve the soup with cooked rice for a more substantial bowl.
• Vary the garnish: serve the chopped herbs and fried shallots to the side so everyone can add their preferred amount.

Common mistakes to avoid

• Boiling vigorously: a hard boil can make the broth cloudy; keep it at a gentle simmer.
• Adding tomatoes too early: they may break down during the long cook; add them 15 minutes before serving.
• Cutting carrots too small: small pieces can become very soft; keep them in large chunks.
• Skipping the cover: an uncovered pot loses liquid faster; cover it while the soup simmers.
• Garnishing too soon: herbs and fried shallots can lose their freshness and crunch; add them just before serving.

How to store

Refrigerate cooled soup in a covered container and use within 3–4 days. Reheat gently until steaming hot throughout; store the fresh garnishes separately and add them at serving. The soup can also be frozen for up to 3 months, though the vegetables may soften after thawing.

Frequently asked questions