Sup Kambing

The following is a guide for using our rempah. However, preferences tend to differ for every household, so feel free to make tweaks accordingly!

INGREDIENTS

• 300 g Sup Kambing Wet Paste
• 2 kg goat / mutton (with bone preferred)
• 4–5 tbsp oil or ghee
• 2.5–3 litres water
• Salt to tasteOptional:
• 2 star anise
• 1 cinnamon stick
• 5 cardamom pods
• Chopped coriander & spring onion

INSTRUCTIONS

1. Heat oil or ghee in a pot. Add entire wet paste and fry on low heat for 15–20 minutes until fragrant.
2. Add optional whole spices and stir briefly.
3. Add meat, mix well and fry for 5 minutes.
4. Add water, bring to boil, then simmer for 1–2 hours until meat is tender.
5. Season with salt. Garnish and serve hot.

CHEF NOTES

• No chilli added – suitable for all ages
• Add a splash of evaporated milk for mamak-style soup

We’d love to see your outcome! Help us spread the word and tag us @jeyaspices!