RECIPES OF MALAYSIA

Sup Kambing (Mutton Soup)

Ingredients

1½ to 2 lb

10 - 12 cups

2

6

2 stalks

1 stalk

3 tbsp

1 tsp

2

2 inch

4

½ inch

8

1

2 big

3

Mutton (preferably shanks, ribs, neck bones or any bony cuts, cut into chunks)

Water

Tomatoes (quartered)

Shallots (thinly sliced, fried golden brown, well drained)

Stalks scallion (finely chopped)

Chinese celery (finely chopped)

Cooking oil

Sugar

Cloves

Cinnamon stick (broken up)

Cardamoms (smashed)

Ginger (crushed)

Black peppercorns

Mace

Onions (diced)

Bay leaves (stem removed)

Little water to make paste

Salt to taste

Black pepper to taste

1. Blend cloves, cinnamon, cardamoms, ginger, black peppercorns, mace, onions and bay leaves with a little water to make a paste
2. Heat cooking oil, fry blended ingredients till fragrant (spices emit a toasty aroma)
3. Add mutton that has been cut up into large chunks with 10 to 12 cups of water
4. Add tomatoes, sugar, salt and freshly ground black pepper to taste
5. Simmer for about 1½ hrs, occasionally skimming any froth that forms on top
6. Dish out into individual bowls, garnish with chopped scallions, celery and fried shallots

Serve with steamed rice or bread