Sup kambing
Non-vegetarian
A warmly spiced Malaysian goat (or mutton) soup from the mamak stalls, fragrant with star anise, cinnamon, cardamom and black pepper, with potato, carrot and a shower of fried shallots.
Sup kambing is a Malaysian soup, ready in about 2 hours 20 minutes and made with goat meat and ground coriander. It serves 6 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 20 min
- Cook
- 2 h
- Total
- 2 h 20 min
- Serves
- 6
- Level
- Easy
- Calories
- 230
Method
Step 1
Heat the oil in a heavy pot and fry the sliced shallots (opens in a new tab), garlic (opens in a new tab) and ginger until golden. Add the whole spices and fry 1 minute, then the ground spices and turmeric (opens in a new tab) for 30 seconds.
- 8 min
- medium heat
- Dutch oven / casserole pot (opens in a new tab)
How it looks · Photo: Magda Ehlers on Pexels Step 2
Add the goat (opens in a new tab) and stir to coat for 3 minutes. Pour in the water, add the salt, bring to the boil and skim, then simmer gently, covered, until the meat is very tender — about 1½ hours (or 35 minutes at high pressure).
- 95 min
- low heat
- Pressure cooker (opens in a new tab)
Food safety: Wash hands and surfaces after handling raw meat.
Step 3
Add the potatoes (opens in a new tab) and carrots (opens in a new tab) and simmer 15 minutes, then the tomatoes (opens in a new tab) for 5 minutes more.
- 20 min
- medium-low heat
How it looks · Photo: Nanda Mends on Pexels Step 4
Stir in the celery (opens in a new tab) leaves and spring onion (opens in a new tab) and simmer 1 minute until just wilted, taste for salt and pepper (opens in a new tab), and serve topped with fried shallots (opens in a new tab) and a squeeze of lime (opens in a new tab).
- 2 min
- medium-low heat
About this dish
- Origin
- Malaysia · Commonly attributedA mamak (Indian Muslim) stall favourite in Malaysia and Singapore; Indonesia has its own sop kambing.Also popular in Singapore, IndonesiaMore food from Malaysia
- Dish
- Lunch · Dinner · Soups · Main courses
- Cooking method
- Sautéed, Simmered, Pressure-cooked
- Taste
- aromatic / warmly spiced, peppery, savoury, rich
- Diet
- No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Low-fat · Calorie-conscious - Good for
- One-pot · Freezer-friendly · Batch cooking
- Cook more with
- Goat meat · Ground coriander · Shallot · Garlic · Fresh ginger · Cinnamon
- Techniques
- Sautéing · Boiling · Simmering · Pressure cooking
Allergens
- Contains: Celeryfrom celery
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
230 kcal per serving
Estimated1 serving ≈ 591 g · recipe makes 6
Where the energy comes from
- Protein 38%
- Carbohydrate 34%
- Fat 28%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 230 kcal | 39 kcal |
| Protein | 22.1 g | 3.7 g |
| Carbohydrate | 19.8 g | 3.3 g |
| Net carbohydrate | 15.5 g | 2.6 g |
| Sugars | — | — |
| Added sugars | 0 g | 0 g |
| Fibre | 4.3 g | 0.7 g |
| Fat | 7.3 g | 1.2 g |
| Saturated fat | 1.1 g | 0.2 g |
| Trans fat | — | — |
| Cholesterol | 53 mg | 9 mg |
| Sodium | 895 mg | 151 mg |
| Salt equivalent | 2.2 g | 0.4 g |
Vitamins & minerals per serving
- Potassium
- 913 mg
- Calcium
- 107 mg
- Iron
- 4.3 mg
- Magnesium
- —
- Vitamin A (RAE)
- 190 µg
- Vitamin C
- 21 mg
- Vitamin D
- —
- Vitamin B12
- 1.1 µg
- Folate (DFE)
- 37 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: shallot, lime.
- Star anise / anise: Anise seed (FDC 171316) used as a stand-in for star anise.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Goat bones and ribs give the best flavour; ask the butcher to chop them small.
Common mistakes
- Burning the ground spices — add them last and fry only 30 seconds, or the soup turns bitter.
Serve with
- Eat with roti canai or sliced white bread to dip, or with rice.
Food safety
- Simmer until the meat is very tender; cool and refrigerate within 2 hours and reheat until piping hot.
Storage
- Keeps 3 days chilled; freezes well (without the potato).
Reheating
- Reheat until piping hot.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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