Don Signature Crab - Singapore Food Guide

Sup Kambing (Mutton Soup)

A Singapore-style Sup Kambing—fragrant mutton soup simmered with whole spices for a comforting, hawker-centre–inspired bowl of goodness.

Sup Kambing (Mutton Soup)

About this dish

Sup Kambing (mutton soup) is a beloved Malay-style soup in Singapore, often found at kopitiams, zi char stalls and Malay food shops across the heartlands from Geylang to Tiong Bahru. This version keeps the broth clear and aromatic—slow-simmered mutton with whole spices like cinnamon, star anise and cloves, producing a deep, warming stock that’s perfect for family dinners or late-night supper runs.

At home, Singaporeans serve sup kambing in many ways: with plain steamed rice for a weekday family meal, with roti prata for a hearty breakfast, or alongside pickled achar and sambal for extra oomph at festive gatherings like Hari Raya. The soup’s flavour profile balances savoury, peppery and slightly sweet notes from caramelised onions and tomatoes, while fresh lime, daun sup (celery leaves) and fried shallots add brightness and texture.

This recipe suits busy home cooks and weekend chefs alike — use a pressure cooker or Instant Pot to cut simmer time, or slow-simmer for the richest stock. Tips include blanching the meat to remove scum (a common hawker trick), adjusting heat with cili padi or dried chilli flakes, and garnishing generously for that authentic Singapore hawker finish.

Ingredients

  • 1.2 kg mutton (neck, shoulder or bone-in pieces), cut into chunks
  • 1.5 L water (or enough to cover meat)
  • 1 large onion (about 200 g), halved
  • 6 cloves garlic, crushed
  • 50 g fresh ginger, sliced lengthways
  • 2 medium tomatoes, quartered
  • 2 medium potatoes, peeled and cut into chunks (optional)
  • 2 cinnamon sticks (about 5 cm each)
  • 3 star anise
  • 4 whole cloves
  • 4 green cardamom pods, lightly crushed
  • 1 tsp whole black peppercorns
  • 1 tsp coriander seeds, lightly toasted
  • 1 tsp cumin seeds (optional), toasted
  • 1 tbsp vegetable oil or ghee
  • 1 tsp sugar (palm sugar or caster)
  • 2 tsp salt, plus extra to taste
  • 2 tbsp light soy sauce (optional, for colour and depth)
  • 2 tbsp chopped daun sup (Malay celery) or coriander leaves for garnish
  • 2 spring onions, thinly sliced for garnish
  • 2 tbsp fried shallots (bawang goreng) for garnish
  • Lime wedges and sliced red chilli / cili padi to serve
  • Optional: 1 star of optional heat—1–2 bird's eye chillies (cili padi) left whole or sliced
  • Optional for pressure cooker: 250 ml beef/mutton stock to boost flavour

Step-by-Step Method

  1. Blanch the mutton: place the mutton pieces in a pot, cover with cold water and bring to a rolling boil for 3–4 minutes to remove impurities; drain and rinse the meat and the pot—this keeps the broth clear, a common hawker trick.
  2. Toast whole spices: in a small dry pan over medium heat, toast coriander seeds and cumin seeds until aromatic (about 1–2 minutes). Lightly crush with a mortar and pestle and set aside.
  3. Sauté aromatics: heat oil or ghee in a heavy-bottomed pot over medium heat. Add halved onion, crushed garlic and sliced ginger and cook until softened and fragrant (4–5 minutes).
  4. Add spices and meat: add the toasted crushed spices, cinnamon sticks, star anise, cloves, cardamom and peppercorns to the pot and stir for 1 minute. Add the blanched mutton and brown lightly on all sides for 3–4 minutes to deepen flavour.
  5. Build the soup: pour in 1.5 L water (or enough to just cover the meat). Add the quartered tomatoes, sugar and light soy sauce if using. Bring to a strong simmer, skimming any scum off the surface with a slotted spoon.
  6. Simmer until tender: reduce heat to low and simmer gently for 90–120 minutes until the mutton is tender and the broth is deeply flavoured (or pressure cook on high for 30–40 minutes). If using potatoes, add them in the last 25–30 minutes so they cook through but don’t disintegrate.
  7. Season and finish: season with salt to taste and adjust sweetness or soy as needed—taste and adjust like a zi char cook. If broth is too thin, simmer uncovered to concentrate the flavours for 10–15 minutes.
  8. Garnish and serve: ladle into bowls and garnish with chopped daun sup or coriander, sliced spring onions and fried shallots. Serve with lime wedges and sliced cili padi on the side so eaters can add heat and acidity to taste.
  9. Serving options: enjoy Sup Kambing with steaming white rice, roti prata or toasted bread; for a hawker feel, put out sambal kicap and achar for guests to help themselves.

Tips & Serving Ideas

  • Buy bone-in mutton cuts (neck or shoulder) from nearby markets or NTUC FairPrice / Sheng Siong—bones add body to the broth.
  • Use a pressure cooker or Instant Pot to reduce cooking time to 30–40 minutes while still getting tender meat and a rich stock.
  • Always blanch and rinse the mutton first to remove scum for a clear, clean-looking soup—this is a standard practice at hawker stalls.
  • Toast and lightly crush whole spices for more aromatic depth compared with pre-ground powders; grind fresh if you prefer a stronger spice presence.
  • Adjust heat with cili padi for authentic Singapore chilli bite, or use sliced red chillies for milder spice; offer lime wedges so each diner can brighten their bowl.
  • Make-ahead: the soup tastes even better the next day after flavours meld—refrigerate and skim off fat before reheating for a lighter broth.
  • Leftovers: serve cold-weather lunches in a thermos or use the shredded mutton in sandwiches or nasi goreng for a quick Singapore-style meal.

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