Sup Kambing Mamak

Name: Sup Kambing Mamak (Spicy Mamak-style Lamb Soup)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 250 ml (8 fl oz / 1 cup) water; 2 bird’s eye chillies; 150 g (5⅓ oz) shallots, peeled; 3 cloves garlic, peeled; 1 tsp black peppercorns; 25 g (⅘ oz) ginger, peeled and grated; 2 Tbsp vegetable oil; 2 medium tomatoes, diced; 2 medium carrots, peeled and cut into bite-sized chunks; 500 g (1 lb 1½ oz) lamb, shanks or shoulders, with some bone to give the soup a rich and robust flavour; 5-cm (2-inch) length cinnamon stick; 2 medium potatoes, peeled and cut into bite-sized chunks; 3 cloves; 1 tsp white peppercorns; Lemon juice, as needed; 1 Tbsp crisp-fried shallots; A handful of chopped coriander leaves; Salt, to taste; 2 celery sticks (optional), diced; 1½ tsp cumin seeds; 1 tsp fennel seeds; 3 Tbsp coriander seeds; 1.5 litres (48 fl oz / 6 cups) water; 20 blanched almonds; 3 cardamom pods; 2 star anise; 2 candlenuts

Spicy Mamak-style Lamb Soup

Preparation info

Serves
4

Difficulty
Medium

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

The mamak are Indian-Muslim Malaysians who migrated to Malaysia from Kerala and Tamil Nadu in South India during the 19th century. This lamb soup is a popular mamak dish that Malaysians enjoy eating, and it is especially warming during the rainy season. It is best enjoyed with thick slices of white bread or baguette.

Ingredients

500 g (1 lb 1½ oz) lamb, shanks or shoulders, with some bone to give the soup a rich and robust flavour

Asia
Malaysia
Main course
South East Asia
Spicy
Gluten-free

Method

Toast the ingredients for spice A in a dry pan over low heat until fragrant. Set aside to cool, then grind into a fine powder using a spice grinder. You can make a big batch of this spice and store it in an airtight container. It will last for months.
Place the ingredients for spice B in a blender and process until fine. Set aside.
Trim fat on lamb and