This is one the my favourite soups found at the Mamak stalls as it is spicily warming and the ultimate comfort food.
*A mamak stall is an Indian Muslim stall which serves a unique cuisine which combines Southern Indian dishes with a Malaysianised twist.
I recently saw a few new variation to this soup with the addition of some exotic ingredients like in the sup torpedo. My sis in law noticed this sign and when I asked the waiter what the ingredients were in that dish, he just said ” we don’t have any” repeatedly and refused to answer. Another passing waiter then gamely offered, it’s made with buffalo penis. Hmmmmm… will give that one a miss.
You can substitute chicken, ox tail or any other meats with the lamb or mutton in this recipe.
750g or about 1 – 1 1/2 lbs of mutton or lamb bones, with a bit of meat on it. Cut into large 2 inch chunks
2 large onions, chopped
3 cloves garlic, crushed
2 green chilies, sliced
1 tbsp grated galangal
2 tsp black peppercorns
3 tsp coriander seeds
10 cups of water
1 tbsp of oil
4 Black cardamoms, lightly crushed
5cm stick of cinnamon
2.5cm fresh ginger, grated
3 tablespoon mild curry powder or paste
half cup coconut milk
dry fried onions
Prepare the lamb bones and put into large pot with onion, garlic, chili, galangal, peppercorns and coriander seeds.
Cover with water and bring to a boil. Turn heat down and simmer for up to 3 hours. Keep skimming the froth as it rises.
Strain the soup, reserving liquid and meat.You can then flake the meat off the bones for a bit of finesse or leave the pieces whole.
Heat oil in pan and fry cardamom, cinnamon, cloves and ginger for one minute, then add curry paste or powder and fry for 4-5 minutes. Add in coconut milk and the sieved soup. Season well.
Add meat back into the pot and bring it back to boil. To serve, garnish with fried onions, spring onion and coriander leaves.