Spicy Lamb/Mutton Soup

Spicy and tasty Lamb/Mutton soup is generally catered for people with cold to clear the nose and chest. It can also be cooked as an appetizer.

Posted by ShareRecipes Staff
10/10/2013

[Total: 0    Average: 0/5]
Please rate it

Preparation Time : 10 mins

Cooking Time : 30-45 mins

Serves : 4-5

Upload recipe photo

Cuisine : Indian»Starters»
Tags : ,

Main Ingredient : Lamb/Mutton
Recipe Type : Dinner Lunch Soup

Ingredients :

 

  • Lamb or Mutton with bones - 500g
  • Onion - 1 small
  • Tomato - 1 small
  • Green chilli - 1 for medium spicy or 2 for extra spicy
  • Ginger-garlic paste - 2 tsp
  • Cumin (Jeera) - 1/2 tsp
  • Pepper corns - 1/2 tsp
  • Oil - 1 tblsp
  • Coriander leaves - to garnish
  • Water - as required
  • Salt - to taste

Spice powders:

  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1/4 tsp
  • Cumin (jeera) powder - 1/4 tsp
  • Ground Pepper - 1/4 tsp


Method :
  1. Chop all the onion, tomato and coriander leaves; Slit the chilli.
  2. Crush the peppercorns. Wash the meat.
  3. Heat a 3-4 litre pressure cooker pan on a stove and add oil.
  4. When the oil is hot enough, add cumin and crushed pepper and fry for a minute.
  5. Add chopped onion to the oil and stir on a medium heat until they become light brown.
  6. Add chilli and ginger-garlic paste and fry for about a minute.
  7. Add all the spice powders, chopped tomatoes and lamb/mutton pieces and fry further for few minutes.
  8. ** Add about 400ml of water and salt. Stir it.
  9. ** Cover and leave the heat on medium.
  10. ** After the first whistle, reduce the heat to low and pressure cook for about 15 minutes.
  11. ** Switch off the stove and open the lid once the pressure is gone.
  12. Garnish with coriander leaves.
** - If the pressure cooker is not available, replace the steps 8-11 above starting with the symbol ** with the following steps and continue to step 12 above.

  1. Add about 1.5 litre of water and salt to the pan of lamb/mutton, onion, tomatoes and spices.
  2. Heat a pan on high heat. Once the soup starts boiling, simmer it; Cover and cook on a low heat until the meat is tender enough.
  3. Stir few times in between and add more water if needed.


Notes : Neck/Ribs/Shoulder side of lamb are tender and suitable for this kind of soup. For variation, Please try Spicy Chicken Soup. Cooking time of Lamb/Mutton varies due to many factors like fresh/frozen, lamb meat or mutton and the country where the meat comes from and the cooking stove. This is just an approximate time only.

Other Names : Mutton Soup


 

If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.




 

Leave a Reply

Share Recipes

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close