1/4 kg of mutton is used. Small pieces are mutton tastes better for this recipe. Bones (thigh bone) also can be used for this recipe, to make it taste better.
Ingredients Required
Oil
Mutton (cleaned) - 1/4 kg
Onions - 2
Tomatoes - 4
Green Chillies
Red Chillies
Cinnamon Sticks
Bay Leaves (biriyani elai)
Powdered Fennel Seeds (Perunjeeragam / Soombu thool)
Black pepper powder
Corriander powder
Ginger-garlic paste
Curry leaves
Fresh Corriander leaves
Freshly squeezed Lemon Juice
Procedure
1. In a pressure cooker, add some oil. Fry the spices ( Cinnamon sticks and Bay leaves) till it emits a lovely aroma. Then add sliced green chillies, red chillies, curry leaves, diced onions and a pinch of salt. Saute well. Add ginger garlic paste after the onions become translucent. Saute well, until the raw smell fades away. Now add the mutton pieces into this. Saute.
2. Add the diced tomatoes and saute till it is cooked. Add 3-4 tablespoons of Corriander powder (depends on how thick or how dense you want the soup to be), Black pepper powder (1 tablespoon), Powdered Fennel Seeds (1/2 tablespoon). Saute well and add some water for the mutton to cook. Add salt (as per taste), turmeric powder ( a pinch).
3. Allow the mutton to be cooked well (6-7 whistles). Open the pressure cooker after the pressure goes down and add some freshly squeezed Lemon juice and some fresh corriander leaves. Allow it to reach a boiling state. Turn off the heat and the soup is ready to serve.
The mutton soup is ready and it tastes best when served on top of idlies (rice and lentil cakes).
