Mutton Bone Soup
Mutton bones cooked with tomatoes, lentils and spices for an aromatic, hearty, healing soup
Equipment
- Pressure cooker
Ingredients
For the marinade:
- 1 lb mutton bones ribs, fat rimmed
- 1 tbsp ginger-garlic paste
- ½ tsp red chili powder
- ¼ tsp fennel seeds
- ½ tsp turmeric powder
- ½ tsp salt
For the spice paste:
- ½ tsp clarified butter (ghee)
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp thor dhal (soaked) (yellow split pigeon peas)
- ½ stick cinnamon
- 3 cloves
For the Mutton bone soup:
- 1 tsp sesame oil
- 1 onion sliced
- 2 tomato chopped
- 2 cloves garlic
- 1 tsp ginger
- 5 fresh cilantro stalks
- 1½ tsp salt
- 1 tsp cumin seeds for tempering
- 4 sprigs curry leaves for tempering
- 3 sprigs cilantro for garnish
Instructions
How to marinate and pre-cook the mutton:
- Trim the fat on the mutton bones and ribs and wash thoroughly. Add the marinade ingredients to the mutton and marinate for at least 15 minutes.
- Pressure cook with 8 cups of water for 4 whistles or 3 lines on the WMF cooker.
How to make the spice paste:
- Heat the ghee on medium in a pan and roast the coriander seeds and peppercorns for a minute or until fragrant, taking care not to burn the seeds. Add the soaked thor dhal (without the water ), cinnamon, and cloves and roast for a few seconds. Turn off the heat.
- Grind the spice paste without water and keep aside.
How to make the Mutton Bone Soup:
- In the same pan, heat sesame oil and saute the onion for 2 minutes.
- Then, add the tomatoes and saute for 2 minutes on medium heat. Add the garlic, ginger and fresh cilantro stalks and saute for another minute and turn off the heat.
- Add the onion-tomato mixture to the spice paste and grind together.
- Open the pressure cooker and turn it on (once the pressure has gone down). Add the spice paste-onion mixture to it and cook for 5 minutes with salt (add a ½ cup of the washed mixer water and the soaked dhal water).
- In a pan, add a teaspoon of sesame oil, heat it and temper with cumin seeds.
- Add curry leaves and stir for a minute. Temper the soup with the cumin seeds and curry leaves.
- Garnish with cilantro leaves. Serve hot with rice or bread.
Nutrition
Calories: 58kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 1176mgPotassium: 278mgFiber: 3gSugar: 3gVitamin A: 797IUVitamin C: 52mgCalcium: 58mgIron: 1mg
