Relish Bali Plan my gathering
Explore Relish
Back to recipes

From HOTPLATE SG60

Argentine lamb empanadas & sup kambing

Break open a crisp half-moon, then ladle spiced mutton broth over rice. Cook both dishes with Chris Choo and Patricio “Pato” Furlong.

Two golden fried lamb empanadas on a plate in the HOTPLATE kitchen.
From the original HOTPLATE episode

Recipe 01 · Fold and fry

Argentine lamb empanadas

The pastry folds around lamb, paprika, green olives and hard-boiled egg. Chris and Pato fry theirs in the film. The written recipe also gives an oven option.

Empanada ingredients

Pastry

  • 450 g plain flour
  • 1 tsp salt
  • 120 g unsalted butter or beef fat, melted and cooled slightly
  • 180 ml warm water
  • 1 egg, beaten, optional for brushing if baking
Flour, melted butter, water, salt and beaten egg set out separately.
AI illustration of ingredient types · use the amounts listed

Lamb filling

  • 2 tbsp vegetable oil
  • 1 large onion
  • 500 g lamb mince
  • 1 tsp paprika
  • ½ tsp cumin
  • ¼ cup green olives
  • 2 hard-boiled eggs
  • 1 tsp chilli flakes or ají molido, optional
  • ¼ cup raisins, optional
Bowls of mince, onion, chopped egg and other filling ingredients.
Filling ingredients set out in the original HOTPLATE kitchen

For the fried version, have frying oil ready. The lesson leaves the oil volume and yield unspecified.

Empanada method

  1. Mix and rest the dough. Mix the flour and salt, then work in the melted fat until crumbly. Gradually add the warm water. Knead on a floured surface for 5–10 minutes, then cover and rest the dough for 30 minutes.
    The lesson diagram shows mixing, kneading and rolling the pastry.
    Technique illustration from the HOTPLATE lesson
  2. Brown the filling. Soften the onion in the vegetable oil. Add the lamb mince and break it up as it browns. Add the paprika, cumin and optional chilli, cook for 5–10 minutes, then let the mixture cool. Mix in the olives, chopped hard-boiled eggs and optional raisins. Chill the filling before shaping.
    Minced lamb browning in the wok.
    Chris browns the lamb for the filling · HOTPLATE episode
  3. Fill and seal. Roll the dough to 2–3 mm thick and cut out 12 cm circles. Add a heaping tablespoon of filling to each. Fold into a half-moon and seal the edge by hand or with a fork.
    Chris and Pato fold the filled pastry by hand.
    Chris and Pato fold their empanadas by hand · HOTPLATE episode
  4. Fry or bake. For the fried version, heat the oil to 180°C and fry for 3–4 minutes, until golden and crisp. To bake, set the empanadas on a parchment-lined tray, brush with beaten egg if you like, then bake at 200°C for 20–25 minutes, until golden.
    A fried empanada being transferred to a plate beside the wok.
    Lifting a fried empanada from the wok · HOTPLATE episode

Recipe 02 · Simmer and serve

Sup kambing

Cinnamon, cardamom and star anise perfume this slow-simmered mutton soup. Chris serves it over rice in the lesson, and crusty bread is another way to catch the broth.

Two blue bowls of sup kambing with bone-in mutton, tomato and chopped herbs.
Finished sup kambing, from the original HOTPLATE episode.

Sup kambing ingredients

Meat, aromatics and whole spices

  • 1.5 kg bone-in mutton or lamb ribs or shoulder
  • 1.5–2 L water
  • 2 tbsp oil or ghee
  • 1 large onion
  • 5 garlic cloves
  • 1-inch piece of ginger
  • 2 cinnamon sticks
  • 5 cloves
  • 3 cardamom pods
  • 1 star anise
Bone-in meat alongside onion, garlic, ginger and whole spices.
AI illustration of ingredient types · use the amounts listed

Ground spices and vegetables

  • 1 tsp each ground coriander, ground cumin and black pepper
  • ½ tsp turmeric
  • Salt to taste
  • 2 tomatoes
  • 2 potatoes
  • 1 carrot
Tomatoes, potatoes and carrot beside bowls of ground spices.
AI illustration of ingredient types · use the amounts listed

To garnish and serve

  • Chopped coriander
  • Fried shallots
  • Lime wedges
  • Rice or crusty bread
A bowl of soup and a plate of rice at the HOTPLATE table.
Rice on the table, ready for the soup · HOTPLATE episode

The lesson leaves the garnish quantities and serving count unspecified.

Sup kambing method

  1. Build the spice base. Heat oil or ghee in a deep pot and sauté the onion until golden. Fry the garlic, ginger, cinnamon, cloves, cardamom and star anise until fragrant. Stir in the ground spices for 30 seconds.
    An illustrated cooking pot with the order for frying the aromatics and spices.
    Technique illustration from the HOTPLATE lesson
  2. Brown the meat. Brown the mutton or lamb for 5–7 minutes. Add the tomatoes and cook until soft, then pour in the water and bring it to a boil.
    An illustrated pot with the sequence for mutton, tomatoes and water.
    Technique illustration from the HOTPLATE lesson
  3. Simmer until tender. Lower the heat and simmer gently for 1½–2 hours, until the meat is tender. Add the potatoes and carrot for the final 30 minutes.
    Chris lifts the lid of a blue pot to reveal bubbling soup.
    The cooked sup kambing bubbling in the pot · HOTPLATE episode
  4. Season and serve. Taste and season with salt and black pepper. Finish with chopped coriander and fried shallots. Serve with lime wedges and either rice or crusty bread.
    Soup and mutton served with rice at the table.
    Chris serves the mutton soup over rice · HOTPLATE episode

Watch the original HOTPLATE conversation with Pato Furlong.

From the episode

Watch the film.

See this lesson in the collection Watch on YouTube

Your table in Bali

Who would you invite?

For a gathering in Payangan, tell Relish who you’re bringing and what your guests love to eat. We’ll talk through a menu for the occasion.

Talk about my gathering
Find another recipe Return to the evening