Mutton Soup

INGREDIENTS

• 500g Mutton
• 1 Onion
• 1 Carrot
• 4 cloves Garlic
• 1 tbsp Ginger
• 4 tbsp Coriander Stem
• 2 tsp Black Peppercorn
• 1 tsp Cumin Seed
• 1 Cinnamon Stick
• 4 Cardamom Pod
• 4 Clove
• 1 Bay Leaf
• 1500ml Water
• 2 tsp Cooking Oil
• 1 tsp Salt
• 4 tbsp Coriander Leaf

STEPS

1. 1

   Pat 500g of mutton dry and cut it into 3 cm pieces. Keep it separate from ready-to-eat food, and wash hands, utensils, and surfaces after handling it.

2. 2

   Heat 2 tsp of cooking oil in a heavy pot over medium heat. Add 1 onion (roughly chopped), 1 carrot (roughly chopped), 4 cloves of garlic, 1 tbsp of ginger, 4 tbsp of coriander stem, 2 tsp of black peppercorn, 1 tsp of cumin seed, 1 cinnamon stick, 4 cardamom pods, 4 cloves, and 1 bay leaf. Stir for 2 minutes, until fragrant.

   ⏱ 2 min

3. 3

   Add 500g of mutton and sear for 5 minutes, stirring, until the pieces are browned on most sides.

   ⏱ 5 min

4. 4

   Pour in 1500ml of water and add 1 tsp of salt. Bring to a boil, skim off any foam, then cover and simmer gently for 105 minutes, until the mutton is very tender and the broth is aromatic.

   ⏱ 105 min

5. 5

   Strain the broth into a clean pot, removing the vegetables and whole spices. Return the mutton to the broth and simmer uncovered for 10 minutes, until steaming hot throughout and tender. Discard the used aromatics.

   ⏱ 10 min

6. 6

   Taste and adjust salt if needed. Ladle into bowls and garnish with 4 tbsp of coriander leaf. Serve hot.