📝 About This Recipe
Sup Kambing is a legendary Indonesian and Malaysian treasure, beloved for its rich, aromatic broth and melt-in-the-mouth goat meat. This soul-warming soup is defined by a complex blend of 'rempah' (spices) like cardamom, cinnamon, and cloves, which perfectly balance the robust flavor of the red meat. Whether enjoyed as a comforting street-food staple or a festive centerpiece, this recipe delivers a crystal-clear yet deeply flavored broth that is both restorative and deeply satisfying.
🥗 Ingredients
The Meat & Aromatics
- 1 kg Goat Meat (mix of ribs and shoulder, cut into bite-sized chunks)
- 2.5 liters Water (for the main broth)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Ginger (bruised)
- 2 cm Galangal (bruised)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 1 tablespoon Coriander seeds (toasted)
- 1 teaspoon White peppercorns (toasted)
- 1/2 teaspoon Nutmeg (freshly grated)
Whole Spices & Seasoning
- 1 piece Cinnamon stick (about 5cm long)
- 3 pieces Star Anise
- 5 pieces Cloves
- 4 pieces Cardamom pods (lightly crushed)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Sugar
Garnish & Finishing
- 1/4 cup Fried Shallots (for crunch)
- 2 stalks Spring Onion (thinly sliced)
- 2 stalks Chinese Celery (finely chopped)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Begin by parboiling the goat meat. Place the meat chunks in a large pot with enough water to cover them. Bring to a boil for 5-10 minutes until grey foam rises to the surface. Drain the meat and discard the water; this ensures a clean, clear broth without any 'gamey' smell.
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2
Rinse the parboiled meat under cold running water to remove any remaining impurities and set aside.
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3
In a clean large pot, add 2.5 liters of fresh water, the parboiled goat meat, bruised ginger, galangal, and lemongrass. Bring to a gentle boil, then reduce heat to low and simmer.
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4
While the meat simmers, prepare the spice paste. Using a blender or mortar and pestle, grind the shallots, garlic, toasted coriander seeds, white peppercorns, and nutmeg into a smooth paste.
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5
Heat 2 tablespoons of oil in a small skillet. Sauté the ground spice paste along with the cinnamon, star anise, cloves, and cardamom pods. Cook until the paste turns golden and becomes highly fragrant (about 5-7 minutes).
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6
Transfer the sautéed spice mixture into the simmering pot with the meat. Stir well to incorporate.
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7
Cover the pot and let it simmer on low heat for 1.5 to 2 hours. The goal is for the meat to become tender enough to fall off the bone, but not disintegrate.
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8
Periodically skim any excess fat or foam that rises to the top of the broth to maintain clarity.
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9
Once the meat is tender, season with salt and sugar. Taste the broth—it should be savory, peppery, and deeply aromatic.
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10
Add the sliced spring onions to the pot and cook for just 1 minute more before turning off the heat.
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11
Ladle the hot soup into deep bowls, ensuring everyone gets a mix of meat and ribs.
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12
Generously top each bowl with fried shallots and chopped Chinese celery. Serve immediately with lime wedges on the side.
💡 Chef's Tips
The secret to a clear broth is the parboiling step; never skip it if you want a clean flavor profile. If the goat meat is particularly tough, you can add a small piece of green papaya or a few pineapple leaves to the simmer to act as a natural tenderizer. For a richer, 'Betawi' style version, you can stir in 100ml of evaporated milk or coconut milk at the very end. Toasting your whole spices (coriander and peppercorns) before grinding releases essential oils that make the soup significantly more fragrant. If you have time, make this a day in advance; like all stews, the flavors deepen and meld beautifully overnight.
🍽️ Serving Suggestions
Serve with a side of 'Emping' (melinjo nut crackers) for a bitter, crunchy contrast. Always provide a small bowl of 'Sambal Kecap' (sweet soy sauce with chopped bird's eye chilies) for dipping the meat. A bowl of steaming jasmine rice or compressed rice cakes (Lontong) is essential to soak up the broth. A cold glass of iced tea with lime (Es Teh Jeruk) perfectly cuts through the richness of the goat fat. Accompany with a side of Indonesian pickles (Acar) consisting of cucumber, carrots, and shallots in vinegar.