Soup Kambing (Malaysian Lamb Soup)
Created by Chocolatll on April 22, 2015
- Servings: 4
- Prep Time: 5m
- Cook Time: 2h
- Recipe #18576
Ingredients
- 2 pounds lamb shoulder chops (4 chops)
- 2 quarts water
- 1 small (4 ounce) yellow onion, minced
- 2 garlic cloves, minced
- Gingerroot (one 1-inch piece, peeled and minced)
- 2 teaspoons salt, to taste (optional)
- 2 teaspoons coriander seeds, crushed fine
- 8 cardamom seeds, crushed fine
- 1/4 teaspoon anise seed, crushed fine
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon turmeric
- 2 tablespoons all-purpose flour
- Green onions (1 bunch, whole, sliced thin)
How to Make
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Step 1: Trim some fat from chops.
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Step 2: Melt fat in Dutch oven. Add chops and brown well.
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Step 3: Add all remaining ingredients except flour and green onion. Bring to a boil. Reduce heat, cover and simmer about 2 hours.
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Step 4: Remove about 1/4 cup broth from pot and let cool (continue simmering soup in pot).
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Step 5: Blend cooled broth with flour until smooth.
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Step 6: Remove and discard lamb bones (meat should be falling apart).
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Step 7: Stir in flour mixture. Cook and stir about 2 minutes, or until soup is slightly thickened.
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Step 8: Sprinkle each serving with green onions.
Nutritional Facts
- Serving Size: 1 (337.4 g)
- Calories 696.4
- Total Fat - 34.4 g
- Saturated Fat - 16.1 g
- Cholesterol - 149.7 mg
- Sodium - 1302.4 mg
- Total Carbohydrate - 43.9 g
- Dietary Fiber - 1.3 g
- Sugars - 1.2 g
- Protein - 51.4 g
- Calcium - 142.8 mg
- Iron - 6.6 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.7 mg