Description
A soul-nourishing broth made from simmered mutton bones and aromatic spices, perfect for chilly evenings or comforting meals.
Ingredients
Scale
- 3 tablespoons coriander seeds (freshly toasted)
- 2 tablespoons black peppercorns
- 1 teaspoon cumin seeds
- 3-inch piece of ginger (cut into 1-inch slices)
- 4 garlic cloves (smashed)
- 1 lb meaty mutton bones (preferably goat)
- 8 cups water (filtered)
- 1 medium yellow onion (cut in half)
- 1 1/2 tablespoons sea salt (plus more to taste)
- 1/8 teaspoon turmeric (preferably organic)
- 2 teaspoons oil (coconut or mustard oil)
- 1/2 teaspoon cumin seeds
- 3 dried red chilies
- 20 curry leaves
Instructions
- Prepare the spice satchel by toasting coriander seeds, black peppercorns, and cumin seeds in a pan over medium heat for 2-3 minutes. Place these spices, ginger, and garlic in cheesecloth and tie it.
- In a large pot, add the spice satchel, mutton bones, water, onion halves, sea salt, and turmeric. Boil over medium-high heat.
- Cover the pot, reduce heat to medium-low, and simmer for 2-3 hours, skimming foam as needed.
- If using an Instant Pot, combine all ingredients and set to high pressure for 50 minutes; release pressure afterward.
- Once cooked, cool the soup slightly and strain using the satchel or a fine mesh strainer.
- For Tadka, heat oil in a pan, add cumin seeds, red chilies, and curry leaves. Cook for about 30 seconds and pour over the soup.
- Taste and adjust salt as needed, then serve!
Notes
Use high-quality bones for richer broth, and feel free to customize spices and add vegetables according to preference.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Simmering, Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0g
- Sodium: 1200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg