Mutton Soup
I have had that desire
Of roast pieces over a spitfire
Getting soaked in its juices
Aroma spread like wildfire
Soon there’s knocking on my door
Of Cats, Dogs and Men
And the grumpy old woman
Who owns a fat hen
A bowl is all each one got
With a bun sufficiently hot
A spoonful of aromatic broth
Goes down the crowd’s belly,
A few morsels left, for the hillbilly
A cold evening
And tummies warm
Together they depart
To come again tomorrow, in a swarm.
“This recipe takes inspiration from Mulligatawny soup but with a twist. I’ve removed the coconut and the traditional accompaniment of Boiled Rice to make it easier to create a healthy and wholesome meal. This soup is nutritious and perfect as a complete meal in itself. If you have leftover mutton, you can use it to save time since the meat is already cooked. In that case, simply add the leftover mutton directly to the stock and proceed to step 2.
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
- 200 gms Mutton
- 800 ml Stock
- 1 Lime
- 1 sprig Curry leaves
- 15 ml Oil
- 200 gm Tomatoes
- 2 to 3 flakes Garlic
- 1 Onion
- 5 gm Ginger
- Small piece of Cinnamon
- 10 gm Coriander
- 10 gm Cumin
- 1 tbsp Fennel seeds
- A pinch of Turmeric
- A pinch of Fenugreek
- Salt to taste
Instructions:
1) Clean and cut the mutton into small pieces.
2) Add the stock and let it simmer until the meat is tender.
3) Roast and powder coriander, fennel, and cumin. Add turmeric, fenugreek, half of the onion, garlic, ginger, cinnamon, curry leaves, tomatoes, and salt. Simmer until the tomatoes are well cooked.
4) Strain the stock and add the mutton pieces back to the stock.
5) Heat oil in a pan. Add the remaining sliced onion and fry until crisp.
6) Add the stock along with mutton pieces, lime juice, and more salt if necessary. 7 ) Bring to a a boil, remove and serve hot.
Another version of Mutton Soup Mildly spiced with turmeric and black pepper without Tomatoes and Curry Leaves.
