Mutton Leg Soup | How to make Mutton Leg Soup

1 review
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ByTasneem Rajkotwala
Created on 4th Aug 2015
  • Mutton Leg Soup, How to make Mutton Leg Soup
Mutton Leg Soupby Tasneem Rajkotwala
  • Mutton Leg Soup | How to make Mutton Leg Soup (38 likes)

  • 1 review
    Rate It!
  • By Tasneem Rajkotwala
    Created on 4th Aug 2015

Mutton Leg Soup, a marvellous creation to spice up your day. Mutton Leg Soup is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMutton Leg Soup is just too tempting. This amazing recipe is provided by Tasneem Rajkotwala. Be it kids or adults, no one can get away from this delicious dish. How to make Mutton Leg Soup is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Mutton Leg Soupby Tasneem Rajkotwala. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Mutton Leg Soup is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time60mins
  • Serves4People
Mutton Leg Soup

Ingredients to make Mutton Leg Soup

  • 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

How to make Mutton Leg Soup

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

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Prathap Ruthra2 years ago
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