This delicious and hearty Malay/Indian lamb soup is one we enjoyed in the (formerly, in these times) 24 hour Muslim restaurants of Singapore. In these establishments a big pot of sup kambing bubbles away constantly, and this is just not logistically possible in home cooking. This recipe makes a pretty good fist of it though. For authenticity, it is essential to use the correct meat – if you have an Asian butcher near you, get the mutton/goat back chops. Having said that, it is fine to use regular lamb, so long as it’s on the bone. If you don’t have the exact spices specified to hand, you can use a curry powder such as our Everyday curry blend.

01.

Ingredients

250g Mutton/Goat back chops, or Lamb ribs
1 Onion, finely diced
3 Carrots, cut into thick slices
1tbs Garlic/Ginger paste
4 Green Finger Chillies, sliced
2tbs chopped Fresh Coriander
1tbs Whole Garam Masala
1tsp White Pepper
1tsp Ground Fennel
1tsp Ground Coriander
1tsp Ground Cumin
2tsp Ground Turmeric
1tbs Crispy Fried Onion

02.

Method

Heat some coconut or sunflower oil in a heavy, deep pan. Add the onions, and fry on a moderate heat for 15 minutes. Now add the garlic/ginger paste and continue frying until the onions start turning golden. Add the carrots, the whole garam masala and the chops. Keep frying for a minute or two and then add the spices along with a splash of water.
Stir everything up, then add the fresh coriander and the chillies, before finally adding the stock.
Let the soup simmer gently for 90 minutes, then give a stir and check the liquid, adding water if necessary. Also check the seasoning.
Let the soup simmer for another 30 minutes, by which time the meat should be starting to fall off the bone. If you have used lamb rather than mutton or goat, your soup should be perfect by now. Mutton and goat may need a bit longer.
Garnish the soup before serving with a handful of chopped fresh coriander and a scattering of crispy fried onion