10/06/2026
We know you’re hoarding all the daging qurban from Hari Raya Haji, so grab our Rempah Sup Kambing and make yourself some delicious Sup Kambing in less than an hour!
1 tub Jeya Spices Sup Kambing
1kg lamb meat
1 litre water
1/4 cup vegetable oil
2 pieces coriander root
1 tsp salt
Fried shallots and coriander leaves for garnishing
1. Add vegetable oil to pressure cooker and put on saute function. Add Jeya Spices Sup Kambing to the oil and saute for 5 minutes.
2. Add coriander root, then saute again until the spices are tempered or pecah minyak.
3. Add your lamb meat to the pot, water and salt. Cover and cook on high pressure for 45 minutes. Once 45 minutes is up, let the pressure cooker release naturally.
4. To serve, dish up the sup kambing into a bowl, then garnish with coriander leaves and fried shallots, and serve with freshly toasted bread.
Pro-tip: to remove the gamey smell and taste from your lamb, soak your lamb in a bowl of water with a splash of vinegar. Rinse the lamb with salt and then drain the water off before cooking.
