INGREDIENTS :

  • 1-2 lb mutton [goat] or lamb, cut into chunks [preferably bony cuts - shanks, ribs]
  • vegetable oil
  • 1-2 tsp sugar
  • 6-8 cups water
  • 2 tomatoes, quartered
  • salt and freshly ground black pepper
  • 2 stalks scallions, chopped
  • 2 stalk Chinese celery, chopped [Substitute: celery, tender stalks only]
  • 6-8 shallots, thinly sliced and fried golden brown, for garnishing
  • 2 cloves
  • 2 inch cinnamon stick, broken up
  • 4 cardamoms, smashed
  • inch ginger, peeled
  • 8 black peppercorns
  • 1 mace
  • 2 big onions, diced
  • 3 bay leaves

      [Items to be ground/blended in red]

FYI : Lamb is from the meat of a sheep that is less than 1 year old. Any sheep older is sold as mutton. However in some Southeast Asian countries like Malaysia, where sheep is not commonly tenured, mutton usually refers to the meat of a goat. It is only in recent years that lamb and 'mutton' [i.e. older sheep] has been available on the market through import from Australia and New Zealand.

In USA, American lamb is prevalent although mutton [i.e. older sheep] is usually found in specialty markets. However, goat meat is slowly gaining ground. It can usually be found in ethnic or specialty butcher shops. -"Pam Rodrigues"

 

 

 
 
   
 
 
 

       To Prepare :

  • Using a mortar & pestle or blender, grind cloves, cinnamon, ginger, cardamoms, black peppercorns, mace, onions and bay leaves into a paste
  • Heat vegetable oil in a hot wok,  brown mutton pieces in small batches, set aside
  • In a stockpot, heat 2-3 tbsp vegetable oil, add ground paste, fry for about 5 mins
  • Add mutton, tomatoes, sugar, 6-8 cups of water, and season with salt and freshly ground black pepper
  • Bring to a boil, cover, reduce heat to simmer, stirring occasionally, until mutton is very tender, about 50 mins to 1 hr, skim off as much fat as possible from time to time
  • Ladle soup into individual soup bowls, garnish with  scallions, celery and fried shallots
  • Serve hot as a starter, or as a main course with steamed rice

Variation : Substitute fresh oxtails to make Sup Ekor, also called Sup Buntut [Oxtail Soup] pictured below. This recipe, with it's aromatic spices and herbs, is excellent for game meat, such as rabbit for 'Rabbit Stew'.

 
 

 

 
 

 

 

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