Soup Kambing Malaysian Lamb Soup Recipes

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SOUP KAMBING (MALAYSIAN LAMB SOUP)



Soup Kambing (Malaysian Lamb Soup) image

From Woman's Day, May 17, 1983. Serve with a salad and crusty bread. The original recipe called for 1/2 teaspoon msg, but I don't use it, so I've removed it from the ingredients.

Provided by Chocolatl

Categories     Lamb/Sheep

Time 2h1m

Yield 4 serving(s)

Number Of Ingredients 16

4 shoulder lamb chops
2 quarts water
1 small onion, minced
2 garlic cloves, minced
1 piece fresh ginger, 1-inch, 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 flour
1 bunch green onion, whole, sliced thin

Steps:

  • Trim some fat from chops.
  • Melt fat in Dutch oven.
  • Add chops and brown well.
  • Add all remaining ingredients except flour and green onion.
  • Bring to a boil.
  • Reduce heat, cover and simmer about 2 hours.
  • Remove about 1/4 cup broth from pot and let cool (continue simmering soup in pot).
  • Blend cooled broth with flour until smooth.
  • Remove and discard lamb bones (meat should be falling apart).
  • Stir in flour mixture.
  • Cook and stir about 2 minutes, or until soup is slightly thickened.
  • Sprinkle each serving with green onions.

LAMB SOUP



Lamb Soup image

This makes great use of leftover lamb and lamb bones. This requires overnight refrigeration which is not included in prep time.

Provided by ellie_

Categories     Lamb/Sheep

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

leftover lamb bone, of a leg of lamb
1 1/2 cups leftover lamb, cut into 1/2 inch pieces
3 celery ribs, leaf part, cut into 1/2 inch slices
1 carrot, peeled and cut into 1/2 inch pieces
1 onion, sliced
3 peppercorns
1 teaspoon salt
1 teaspoon curry powder
1 beef bouillon cube
1/4 teaspoon all purpose Greek seasoning (or other seasoning mix)

Steps:

  • Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
  • Drain using a colander over a bowl or pot, retaining liquids.
  • Trim meat from bones and discard bones after removing marrow (added to meat).
  • Discard gristle, carrots and celery.
  • Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
  • Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim.
  • Season to taste.

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