Mutton Bone Soup
Mutton Bone Soup is a true celebration of traditional Indian cuisine with its aromatic blend of spices and herbs. This cozy, satisfying soup showcases succulent mutton bones infused with onions, tomatoes, ginger and garlic. The broth is thickened with split pigeon peas, making it dense with nutrients. It can be simmered or pressure-cooked to perfection and can be enjoyed as a warming starter or on its own with some rice to make it a complete meal. It is a hearty, comforting soup that is packed with healing properties, and it is one of the best go-to soups for those days when you are under the weather!
Equipment
- Pressure cooker
Ingredients
For the marinade:
- 1½ lb mutton (leg with bones) fat trimmed
- ½ tsp turmeric powder
- 1½ tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp fennel seed
- 1 tsp salt
- 6 cup water
For the spice paste:
- 1 tsp sesame oil
- 1 tbsp black peppercorn
- 1 tbsp coriander seed
- 1 tbsp thor dhal (soaked) (yellow split pigeon peas)
- 1 stick cinnamon
- 6 clove
For the Mutton bone soup:
- 1½ tsp sesame oil
- 1 onion sliced
- 1 tomato chopped
- 3 clove garlic
- 1½ tsp salt
- 5 sprig cilantro
- 1 tsp cumin seed for tempering
- 2 sprigs curry leaf for tempering
Instructions
How to make the Mutton Bone Soup:
- Prepare the ingredients for the spice mixture.
- Trim the fat and chop the mutton. Mix the ingredients for the marinade. Marinate the mutton for at least 15 minutes. Pressure cook the marinated mutton with water for 3 whistles or the highest line on the pressure cooker without a whistle.
- Heat the sesame oil on medium heat 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. Cool and dry grind them in a spice blender.
- Heat a teaspoon of sesame oil in the same pan, and sauté the onion for 2 minutes. Then, add the tomatoes and saute for 2 minutes on medium heat. Add the garlic and sauté for another minute and turn off the heat. Cool and grind to a smooth mixture.
- Open the pressure cooker and turn it on (once the pressure has gone down). Add the spice paste and the onion-tomato mixture and cook for 5-10 minutes with salt. Heat half a teaspoon of sesame oil and temper with cumin seeds and curry leaves. Add the tempering to the soup.
- Garnish with cilantro leaves. Serve hot with rice or bread.
Notes
- If using a slow cooker, grind the spices and the onion-tomato and add to the mutton marinade with water. Slow cook for 6-8 hours.
- If using an Instant Pot, add the spice mixture and the onion-tomato mixture to the mutton marinade and water. Use the 'pressure cook' and cook on high. Allow the pressure to release slowly and garnish with cilantro.
Nutrition
Calories: 41kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 992mgPotassium: 141mgFiber: 2gSugar: 1gVitamin A: 423IUVitamin C: 18mgCalcium: 45mgIron: 1mg
