Sop Kambing (Lamb Soup)

Step 1

Place the lamb cubes in a large pot, cover completely with cold water, and bring to a rolling boil over high heat, about 5–8 minutes, until foam rises to the surface.

Step 2

Pour out the water carefully, rinse the lamb pieces under cold running water, and scrub the pot clean — this removes impurities and makes the broth clearer and cleaner-tasting.

Step 3

Return the rinsed lamb to the clean pot and pour in 8 cups of fresh cold water.

Step 4

Place the garlic cloves, ginger slices, and shallot halves in a blender with no water, then blend on high speed for 20–30 seconds until the mixture becomes a coarse, wet paste with visible texture.

Step 5

Toast the cumin seeds in a dry small skillet over medium heat for 1–2 minutes, stirring often, until they smell strongly fragrant and darken slightly — do not let them burn.

Step 6

Bring the pot of lamb and water to a boil over high heat, about 5 minutes, watching for large, rolling bubbles breaking the surface.

Step 7

Reduce heat to medium-low so the broth simmers gently with only small bubbles breaking the surface every 2–3 seconds.

Step 8

Add the garlic-ginger-shallot paste to the simmering broth and stir for 30 seconds with a wooden spoon to combine evenly.

Step 9

Stir in the turmeric powder, toasted cumin seeds, cinnamon stick, crushed candlenuts, and bay leaves — the broth will turn golden and smell warmly spiced.

Step 10

Simmer uncovered for 45 minutes, stirring once every 10 minutes, until the lamb is very tender when pierced with a fork and falls apart easily.

Step 11

Taste the soup and stir in 2 tablespoons of fish sauce and juice from half a lime — it should taste savory, slightly salty, and bright with a hint of citrus.

Step 12

Simmer for 2 more minutes, stirring gently, to let the flavors combine, then taste again and adjust with more fish sauce or lime if needed.

Step 13

Ladle the soup into bowls, making sure each serving gets plenty of tender lamb pieces and fragrant broth.