Sup Kambing

Ingredients(for 1 large bowl)

• 250g Lean mutton (kambing), cubed
• 1 medium, sliced Red onion (bawang merah)
• 3, minced Garlic cloves (bawang putih)
• 2 cm, sliced Ginger (halia)
• 1 stalk, bruised Lemongrass (serai)
• 1 piece Star anise (bunga lawang)
• 1 small stick Cinnamon stick (kulit kayu manis)
• 2 pods Cardamom pods (buah pelaga)
• 2 Cloves (bunga cengkih)
• 1, cut into wedges Tomato (optional, for tanginess) - optional
• 800 ml Water
• 2 stalks, chopped Daun sup (Chinese celery) (for garnish)
• 1 stalk, chopped Spring onion (daun bawang)
• 1, sliced Bird’s eye chili (cili padi) (optional, for garnish) - optional
• to taste Salt
• 1/2 tsp, freshly ground Black pepper
• 1 tsp Cooking oil (can use olive or canola oil)

Instructions

1. 1

   Heat oil in a large pot over medium flame. Add sliced onion, garlic, and ginger. Sauté until fragrant and onions are soft.

   5 minutes

   Use low heat to avoid burning the aromatics and draw out maximum flavor.

2. 2

   Add bruised lemongrass, star anise, cinnamon stick, cardamom pods, and cloves. Stir for 1-2 minutes until spices release their aroma.

   2 minutes

   Lightly bruise lemongrass with the back of a knife to release its oils.

3. 3

   Add the mutton cubes and sauté until meat is lightly browned on all sides.

   3 minutes

   Trim excess fat from mutton for a lighter soup.

4. 4

   Pour in water and bring the soup to a gentle boil. Skim off any foam that rises to the surface for a clear broth.

   2 minutes

   Use hot water to speed up the boiling process.