Mutton Soup | Amma's Recipe | South Indian Style Mutton Soup

I am not a big fan of soups, If you talk about soups the only two recipes that I would recognise is sweet corn chicken soup and the other is this mutton soup that Amma makes. Other than that I am zero when it comes to soups, not that I cannot make them, I just don't enjoy soups or you can say I am not a soup person. Like me, husband also is someone who is not fond of soups. If I ever mention the word soup, he would go soupppppp ahhhhhhh??? :P so I seriously have no motivation to stir soup. Today was one of those days that necessity called for some warm soup, husband was down with flu and after two rasam days I was so looking forward to having something good and I remembered Amma's Mutton soup which she used to give me when I was sick. Usually I love having it along with mashed rice, nice and warm. Its a very comforting food when you are down with a throat pain, cold or runny nose. Another way that I relish this soup is just the liquid served warm before lunch.  

Mutton Soup is very common in the southern part of India,this soup is made by cooking mutton bones with flesh along with spices which is very aromatic and fragrant.  The spice level is less and can be increased or decreased according to taste and preference. If you are a meat eater then you must give this a try and you will keep making it often. Today I served soup with mashed white rice and beans stir fry. Also saved some more of the soup to be relished later.

Recipe Source ~ Amma

Serves ~ 2 - 3 generously

Ingredients

Mutton with bones - 250 gms

Pearl onions/ shallots - 8-10 finely chopped

Tomato - 1 medium finely chopped

Turmeric powder - 1/4 tsp

Jeera/ cumin powder - 1 tsp

Coriander powder - 1 and 1/2 tbsp

Pepper powder - 1 tsp (add in the end)

To temper:

Curry leaves - 1 spring

Pepper cons - 1 tsp

Whole jeera/ cumin - 1 tsp

Fennel seeds - 1 tbsp

Cinnamon - 1 stick

Cloves - 2

Cardamom - 2

Bay leaf -1
Ginger - 1/2 inch piece minced
Garlic - 5 pods minced
Oil - 2 tbsp

Method

• Wash the mutton pieces in cold running water several times and put it in a pressure cooker along with 2 cups water, turmeric powder, jeera powder and cover the lid. On high flame add the stopper/ whistle, let it cook for 4-5 whistles or more until you find the mutton pieces soft and fully cooked.
• In a pan/ wok heat oil, add the whole spices one by one - cinnamon, cloves, cardamom, bayleaf, peppercorns  whole jeera and fennel seeds, curry leaf wait for them to release aroma. Now add the garlic and ginger and let it toss for 30 seconds until they release aroma, to this add onions and cook until transparent
• Add the tomato, salt, jeera and coriander powder and stir well, cover with a lid and let it cook until mushy.
• Add the cooked mutton pieces along with the water (if needed add somemore water) and bring it to a boil and let it cook for 15 minutes under a low flame.
• Add pepper powder and switch off

Serve warm as soup or with rice.

Cooks Wisdom

• Adding pepper can be adjusted depending on how hot you want your soup to be, you can even grind the fresh ginger,garlic and peppercons and add to the soup
• Make sure that the mutton is well cooked and follow the method that works best for you
• Pressure cooking mutton helps is reducing cooking time
• You can also garnish with coriander leave if you like but I find it overpowering the soup