Sup Kambing Mamak (Classic)
Hidangan tradisional · Malaysian
A rich and aromatic Malaysian goat soup, slow-cooked with a blend of spices, herbs, and coconut milk, resulting in tender goat meat and a flavorful broth.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- goat meat, bone-in1 kg
- coconut milk400 ml
- potatoes, cubed2 medium
- carrots, sliced2 medium
- onion, sliced1 large
- garlic, minced5 cloves
- ginger, grated2 cm
- lemongrass, bruised2 stalks
- star anise3 pieces
- cardamom pods5 pieces
- cloves5 pieces
- cinnamon stick1 inch
- turmeric powder1 tsp
- coriander powder1 tsp
- cumin powder1 tsp
- chili powder1 tsp
- saltto taste
- black pepperto taste
- water1.5 liters
- cilantro, choppedfor garnish
- fried shallotsfor garnish
Langkah
- 1
In a large pot, combine goat meat, sliced onion, minced garlic, grated ginger, bruised lemongrass, star anise, cardamom pods, cloves, and cinnamon stick. Add turmeric, coriander, cumin, and chili powder. Stir well to coat the meat.
- 2
Add water to cover the meat. Bring to a boil, then reduce heat, cover, and simmer for at least 1.5 to 2 hours, or until the goat meat is tender.
- 3
Add cubed potatoes and sliced carrots to the pot. Continue to simmer until the vegetables are tender, about 20-30 minutes.
- 4
Stir in the coconut milk. Season with salt and black pepper to taste. Simmer for another 10 minutes, ensuring it doesn't boil vigorously.
- 5
Ladle the hot soup into bowls. Garnish generously with chopped cilantro and fried shallots before serving.
