Ingredients
To pressure cook:
500 gms Mutton with bones
¼ tsp Turmeric powder
100 gms Shallots (sliced)
50 gms Garlic (pounded)
1 inch Ginger (pounded)
2 tsp Peppercorn (pounded)
1 ½ tsp Coriander powder
1 tsp Fennel seeds
6 cloves
2 one-inch-long Cinnamon sticks
1 Nutmeg Mace (small)
2 Bay leaves
4 Cardamom
2 Green chillies
2 sprig of curry leaves
1 tbsp Coriander leaves
1 tsp Mint leaves
Other ingredients
1 ¼ litre Water
½ tsp Cumin powder
1 tbsp Clarified butter
20 gm Shallots
Salt to taste
Method
In a large pressure cooker, place the tender mutton pieces and combine them with the ingredients listed under 'to pressure cook'. Ensure that the mixture is thoroughly mixed.
Pour in 1250ml of water and season with salt to your taste. Cook under pressure for approximately 8 to 10 whistles.
Afterward, turn off the flame and allow the pressure to subside naturally. Then open the lid and sprinkle in ½ teaspoon of cumin powder. Let the soup continue to cook without the lid for an additional 5 minutes over a low flame.
If desired, add a dash of pepper powder for an extra kick of flavour.
To finish, heat a tablespoon of clarified butter in a separate pan. Toss in the chopped shallots and sauté them until they turn golden brown. Pour this mixture over the hot mutton soup. Mutton soup is ready to be served.
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