Mutton Soup

Halal
Indian
Lamb
Mains
Pressure cooker
Soup

Easy Level:

Easy

Cook Time:

1 Hr

Servings:

3-4 Pax

This Mamak-style Mutton Soup, also known as Sup Kambing is made with tender mutton, warming spices, and a naturally thickened broth.

Inspired by Khalil and Hao Jie’s laid-back supper trips to Johor, this is a dish that brings that same hearty experience to your home kitchen. 

This recipe is easy to prepare using a pressure cooker, making it accessible even for beginner cooks. Serve it with toasted bread or rice for a complete, satisfying meal. Best of all, it tastes even better the next day as the flavours continue to develop.

Cooking tips:

  • Blanch the mutton first to remove impurities and reduce gaminess
  • Use a mix of meat and bones for a richer, more flavourful broth
  • Adjust spice levels to preference for a stronger or milder profile
  • If unavailable, substitute the korma powder with an equal portion of cumin and coriander powder.

Ingredients

Adjust Servings
US / Metric

Soup Base

0.00
kg
kg
Mutton with bones
0.00
kg
kg
Mutton with bones
0.00
litre
litre
Water
0.00
litre
litre
Water
0.00
Carrot
0.00
Carrot
0.00
stalks
stalks
Chinese celery
0.00
stalks
stalks
Chinese celery
0.00
Tomatoes
0.00
Tomatoes
0.00
Potatoes
0.00
Potatoes

Sup Bunju

0.00
Cinnamon barks
0.00
Cinnamon barks
0.00
Star anise
0.00
Star anise
0.00
Cardamom
0.00
Cardamom
0.00
Cloves
0.00
Cloves

Spices

0.00
tsp
tsp
Cumin powder
0.00
tsp
tsp
Cumin powder
0.00
tsp
tsp
Coriander powder
0.00
tsp
tsp
Coriander powder
0.00
tsp
tsp
Turmeric powder
0.00
tsp
tsp
Turmeric powder
0.00
tbsp
tbsp
Korma powder
0.00
tbsp
tbsp
Korma powder
0.00
tsp
tsp
White pepper powder
0.00
tsp
tsp
White pepper powder
0.00
tsp
tsp
Garam masala powder
0.00
tsp
tsp
Garam masala powder
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
Bay leaves
0.00
Bay leaves

Aromatics

0.00
Onions
0.00
Onions
0.00
clove
clove
Garlic
0.00
clove
clove
Garlic
0.00
inches
inches
Fresh ginger
0.00
inches
inches
Fresh ginger

Garnish

Chinese celery leaves
Chinese celery leaves
0.00
tbsp
tbsp
Fried shallot
0.00
tbsp
tbsp
Fried shallot
0.00
tbsp
tbsp
Lime juice
0.00
tbsp
tbsp
Lime juice
Toasted french loaf (served on the side)
Toasted french loaf (served on the side)

Steps

1

For ingredient preperation, was the mutton cubes under running water to remove any debris and blood.
For ingredient preperation, was the mutton cubes under running water to remove any debris and blood.
Mark as completed

2

Cut the garlic, ginger, and onion into small pieces. Blend these ingredients with water in a blender to become a paste.
Cut the garlic, ginger, and onion into small pieces. Blend these ingredients with water in a blender to become a paste.
Mark as completed

3

Cut the carrot, tomato & potato in dices.
Cut the carrot, tomato & potato in dices.
Mark as completed

4

Get a few stalks of chinese celery leaves and cut the stalks into short sections. Reserve the leaves for garnishing soup right before serving.
Get a few stalks of chinese celery leaves and cut the stalks into short sections. Reserve the leaves for garnishing soup right before serving.
Mark as completed

5

To simmer to soup, place the mutton into a large stock pot. Add water until it is sufficient to submerge the mutton.
To simmer to soup, place the mutton into a large stock pot. Add water until it is sufficient to submerge the mutton.
Mark as completed

6

Bring the water to a boil over high heat. Next, reduce to low heat to simmer
Bring the water to a boil over high heat. Next, reduce to low heat to simmer
Mark as completed

7

Remove the scum floating on top with a fine sieve from time to time.
Remove the scum floating on top with a fine sieve from time to time.
Mark as completed

8

Add in the garlic, ginger, and onion paste.
Add in the garlic, ginger, and onion paste.
Mark as completed

9

Add the spice power mix.
Add the spice power mix.
Mark as completed

10

Place the whole spices in the bouquet garni (Sup bunjut) in the pot.
Place the whole spices in the bouquet garni (Sup bunjut) in the pot.
Mark as completed

11

Add the carrots, celery, and tomato.
Add the carrots, celery, and tomato.
Mark as completed

12

Continue simmering the soup over low flame for 30 minutes (pressure cook).
Continue simmering the soup over low flame for 30 minutes (pressure cook).
Mark as completed

13

When meat is soft, add the coriander stem and fried shallot to the soup.
When meat is soft, add the coriander stem and fried shallot to the soup.
Mark as completed

14

Finally, squeeze a tablespoon of lime juice into the soup after removing it from the heat.
Finally, squeeze a tablespoon of lime juice into the soup after removing it from the heat.
Mark as completed

15

Garnish with more coriander and more fried shallot.
Garnish with more coriander and more fried shallot.
Mark as completed

16

Serve with toasted french loaf slices.
Serve with toasted french loaf slices.
Mark as completed

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