Name: Mutton Leg Soup recipe by Tasneem Rajkotwala at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Lamb Legs or bones – 250 gms; Onion – 1 thinly sliced.; Carrot – 1 peeled and chopped; Ginger – 1 inch piece grated; Garlic – 4 to 5 pods minced; Turmeric – 1 tbsp; Salt to taste; Wheat Flour – 1 tbsp; Cloves – 4 nos; Cinnamon stick – 1; Fresh mint leaves – a handful washed; Oil/ghee – 2 tbsp

Ingredients Serving: 4

Lamb Legs or bones – 250 gms
Onion – 1 thinly sliced.
Carrot – 1 peeled and chopped
Ginger – 1 inch piece grated
Garlic – 4 to 5 pods minced
Turmeric – 1 tbsp
Salt to taste
Wheat Flour – 1 tbsp
Cloves – 4 nos
Cinnamon stick – 1
Fresh mint leaves – a handful washed
Oil/ghee – 2 tbsp

Instructions

Clean leg pieces with clear water. To make stock, add onions, mutton, ginger-garlic, turmeric and salt to pressure cooker.
On medium flame, cook for 5-6 whistles or for nearly 30-45 minutes on low flame. Wait till pressure settles down.
In a sauce pan, add oil drop in cloves and cinnamon. Saute till fragrant. Add flour and fry till it starts to change color.
Now add carrots and fry for a minute, without burning the flour.
Add above made stock and stir. Once this starts to boil, reduce the flame to low and add mint leaves.
Allow carrots to cook along the soup for 5-8 minutes and serve warm.

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