This soup is one of my favorite comfort food. From as long as I can remember, whenever I would get infected with flu or sinusitis, my parents would hand me this wonderful warm and aromatic bowl of mutton soup and I would feel a lot better.
I really enjoy having soups and my favorite soup is my dad recipe of mutton leg soup. As a child, my mom would often tell me, in my father parents’ home, this soup would be made every Sunday, in huge quantity by my grandmother and the pot of soup would be simmering for hours.
When my dad gave me the recipe of this ancestral mutton soup, he told me he made the soup in half the time as compared to his mom, by just cooking the soup in a pressure cooker. Delighted to receive my favorite soup recipe, I make it whenever I crave for my comfort food and whenever my husband or I have the flu.
500 gm Mutton/Goat leg pieces with bones
½ inch of Ginger
5-6 Garlic cloves
2-3 Green chilies
3 tbsp. Coriander seeds
1 tbsp. Black Pepper corn
2 tbsp. Oil/Ghee (Clarified butter)
2 Bay leaves
2 large Onions (Chopped)
1 large Tomato (finely chopped)
½ tsp. Turmeric Powder
Salt to taste
Grind ginger, garlic and chilies with a tsp of oil into a fine paste. Apply this paste to the mutton bone pieces and set it aside.
Heat ghee/oil in a pressure cooker and add the bay leaves, chopped onions, chopped tomatoes and sauté for about 2 minutes.
Add the coriander seeds and peppercorns.
Tip: Put the coriander seeds and pepper corns in cheesecloth/muslin cloth and tie into a bundle for easy removal after the soup is ready.
Add the marinated mutton pieces, turmeric powder, add 3-4 cups of water and salt to taste.
Pressure cook it for about 6-7 whistles.
Open the pressure cooker only once the pressure settles, that would take approximately 30min.
You can add more hot water and salt to the soup as per your preference.
Serve hot and Enjoy!