mutton bone soup

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Tender Mutton bones with fat - 1/4 kg
Tomato, chopped finely - 1 cup
Curry leaves - few
Mint leaves - few
Salt to taste

For the spice mix:
Dry red chillies - 3-4 nos
Peppercorns - 1 tsp
Cumin - 1 tsp
Coriander seeds - 1 tsp
Fennel seeds - ½ tsp
Ginger - few pieces
Garlic - 5-6 cloves
Shallots - 6-8 nos

In a sauce pot, add in the tender bones and fat with water and cook for about an hour or put the bones with fat in a pressure cooker and cook until done. 
In another pan, dry roast dry red chillies, peppercorns, cumin seeds, coriander seeds, fennel seeds, ginger, garlic and shallot. Grind all these ingredients to make a coarse paste.
To the mutton bones, add tomatoes, little haldi powder, curry leaves, mint and salt. Add the coarse masala paste and mix well. Cover with lid and cook until the tomatoes are totally cooked. Switch off the flame and serve hot with any type of naan or rice

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