Sup Kambing (Mutton Soup) | Don Signature Crab - Singapore Food Guide

Name: Sup Kambing (Mutton Soup) | Don Signature Crab - Singapore Food Guide
Total time: 150 min
Ingredients: 1.2 kg mutton (neck, shoulder or bone-in pieces), cut into chunks; 1 1/2 L water (or enough to cover meat); 1 large onion (about 200 g), halved; 6 cloves garlic, crushed; 50 g fresh ginger, sliced lengthways; 2 medium tomatoes, quartered; 2 medium potatoes, peeled and cut into chunks (optional); 2 cinnamon sticks (about 5 cm each); 3 star anise; 4 whole cloves; 4 green cardamom pods, lightly crushed; 1 tsp whole black peppercorns; 1 tsp coriander seeds, lightly toasted; 1 tsp cumin seeds (optional), toasted; 1 tbsp vegetable oil or ghee; 1 tsp sugar (palm sugar or caster); 2 tsp salt, plus extra to taste; 2 tbsp light soy sauce (optional, for colour and depth); 2 tbsp chopped daun sup (Malay celery) or coriander leaves for garnish; 2 spring onions, thinly sliced for garnish; 2 tbsp fried shallots (bawang goreng) for garnish; Lime wedges and sliced red chilli / cili padi to serve; Optional: 1 star of optional heat—1–2 bird's eye chillies (cili padi) left whole or sliced; Optional for pressure cooker: 250 ml beef/mutton stock to boost flavour

donsignaturecrab.sg

A Singapore-style Sup Kambing—fragrant mutton soup simmered with whole spices for a comforting, hawker-centre–inspired bowl of goodness.

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Ingredients

1.2 kg mutton (neck, shoulder or bone-in pieces), cut into chunks
1 1/2 L water (or enough to cover meat)
1 large onion (about 200 g), halved
6 cloves garlic, crushed
50 g fresh ginger, sliced lengthways
2 medium tomatoes, quartered
2 medium potatoes, peeled and cut into chunks (optional)
2 cinnamon sticks (about 5 cm each)
3 star anise
4 whole cloves
4 green cardamom pods, lightly crushed
1 tsp whole black peppercorns
1 tsp coriander seeds, lightly toasted
1 tsp cumin seeds (optional), toasted
1 tbsp vegetable oil or ghee
1 tsp sugar (palm sugar or caster)
2 tsp salt, plus extra to taste
2 tbsp light soy sauce (optional, for colour and depth)
2 tbsp chopped daun sup (Malay celery) or coriander leaves for garnish
2 spring onions, thinly sliced for garnish
2 tbsp fried shallots (bawang goreng) for garnish
Lime wedges and sliced red chilli / cili padi to serve
Optional: 1 star of optional heat—1–2 bird's eye chillies (cili padi) left whole or sliced
Optional for pressure cooker: 250 ml beef/mutton stock to boost flavour