Ingredients with Measurements:
- 1 lb mutton, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 2 bay leaves
- 4 cups water
- Salt, to taste
- 1 tbsp ghee or oil
- Fresh coriander leaves, chopped (for garnish)
Special Equipment Needed:
- Pressure cooker or large pot with lid
Step-by-Step Instructions:
1. In a pressure cooker or large pot, heat ghee or oil over medium heat.
2. Add cumin seeds, coriander seeds, fennel seeds, and black peppercorns. Fry for 1-2 minutes until fragrant.
3. Add chopped onions, minced garlic, grated ginger, and bay leaves. Saute for 2-3 minutes until onions are translucent.
4. Add mutton pieces and salt. Mix well and saute for 5-7 minutes until mutton is browned.
5. Add 4 cups of water and mix well.
6. Close the pressure cooker lid or cover the pot with a lid. Cook for 20-25 minutes until mutton is tender.
7. Once the pressure is released from the cooker or if using a pot, open the lid and let the soup cool for a few minutes.
8. Remove the bay leaves and discard.
9. Using a hand blender or regular blender, blend the soup until smooth.
10. Return the soup to the pot and heat over medium heat until it comes to a boil.
11. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 6g
Protein: 28g
Sodium: 500mg
Substitutions for ingredients:
- Lamb can be used instead of mutton.
- Vegetable oil can be used instead of ghee.
Variations:
- Add chopped vegetables like carrots, potatoes, and peas to the soup for a heartier meal.
- Add a dollop of yogurt or cream to the soup for a creamy texture.
- Add a pinch of turmeric powder for a vibrant yellow color.
Tips and Tricks:
- If using a regular blender, let the soup cool completely before blending to avoid any accidents.
- Adjust the amount of water depending on how thick or thin you want your soup to be.
- Use a slotted spoon to remove any excess fat or impurities from the soup.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until it comes to a boil.
Presentation Ideas:
Serve the soup in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
Serve the soup with naan bread or rice.
Suggested Side Dishes:
- Steamed vegetables
- Roasted potatoes
- Salad
Troubleshooting Advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes until it thickens.
Food Safety Advice:
- Make sure the mutton is cooked thoroughly before blending the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Food History:
Boiled mutton soup is a traditional Indian dish that has been enjoyed for centuries. It is a simple and hearty soup that is perfect for cold winter nights.
Flavor Profiles:
The soup has a rich and savory flavor with a hint of spice from the cumin, coriander, and black peppercorns.
Serving Suggestions:
Serve the soup as a starter or as a main course with a side of naan bread or rice.
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Region: Indian