Sup kambing

Sup kambing, or sop kambing, is a beloved mutton soup originating from Indonesia, and it's a staple in both Indonesian and Malaysian cuisines. This hearty dish is made with goat meat and a blend of ingredients, including tomatoes, celery, spring onions, ginger, candlenut, and lime leaves, resulting in a deliciously rich yellowish broth.

In Indonesia, sup kambing is a favorite across various regional cuisines, such as those of the Malay of Medan, Betawi, and Madura. In Malaysia, it is especially popular within the Muslim Malaysian Indian community and is believed to have roots in Indian culinary traditions.

There are notable differences between the Indonesian version and the Malaysian/Singaporean versions of sup kambing. The Indonesian version typically features bones and a lighter, more balanced broth infused with spices and vegetables. In contrast, the Malaysian/Singaporean version is distinguished by its thicker, oilier broth, packed with chunks of goat meat and robust spices. Both versions might include a blend of seasonings such as ginger, pepper, garlic, shallots, cardamom, cinnamon, cloves, and star anise.

The history of sup kambing is fascinating, tracing its roots back to Arab and Muslim Indian influences brought by migrants to the Malay archipelago. The dish gained popularity during the colonial era when Arab settlers introduced goat, lamb, and mutton as preferred meats. It also has strong ties to Islamic festivals like Eid al-Adha, during which sharing goat meat is a common practice.

In Indonesia, sup kambing is intertwined with Malay, Madurese, and Betawi culinary traditions. In Malaysia and Singapore, it is more closely associated with the Muslim Indian community. There are also specific variations of the dish, such as sop kepala kambing, which uses the offal from the goat’s head, and sop kaki kambing, made with goat trotters.