Soup Kambing (Malaysian Lamb Soup)
- Ready In:
- 2hrs 1min
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 shoulder lamb chops
- 2 quarts water
- 1 small onion, minced
- 2 garlic cloves, minced
- 1 piece fresh ginger, 1-inch, peeled and minced
- 2 teaspoons salt, to taste (optional)
- 2 teaspoons coriander seeds, crushed fine
- 8 cardamom seeds, crushed fine
- 1⁄4 teaspoon anise seed, crushed fine
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon turmeric
- 2 tablespoons flour
- 1 bunch green onion, whole, sliced thin
directions
- Trim some fat from chops.
- Melt fat in Dutch oven.
- Add chops and brown well.
- Add all remaining ingredients except flour and green onion.
- Bring to a boil.
- Reduce heat, cover and simmer about 2 hours.
- Remove about 1/4 cup broth from pot and let cool (continue simmering soup in pot).
- Blend cooled broth with flour until smooth.
- Remove and discard lamb bones (meat should be falling apart).
- Stir in flour mixture.
- Cook and stir about 2 minutes, or until soup is slightly thickened.
- Sprinkle each serving with green onions.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!