After the Sweet Corn Soup, here is the second recipe for the theme “Stews and Soups” for the Blogging Marathon #106. Mutton is one ingredient which is considered to be healthy, even though on the fatter side. The meat maybe red and not recommended to be eaten too much, but considering the improbability of instilling hormones into a goat when compared to a chicken, the meat is considered to be much healthier. In Malabar area, when a woman delivers, she is supposed to eat one whole goat, from head to whatever, in the 40 days she takes rest. I haven’t had that privilege for either of my deliveries but umma says that they would have it during their times. In fact, my SIL also had a whole goat while she rested after delivering my niece in May this year.
The ‘braath’ – the colloquial Malabari term used for the English word “broth” – is something that is made quite often with mutton. Usually mutton in itself with its marrow rich bones are included. But if you don’t want to chew on too much meat, then we use the leg portion, which is usually available separately. The leg portion has no meat at all, and is only good for the marrow, which is very rich in bone strengthening agents.
Usually the leg part would hardly have any meat in it. It would be mainly fat and the bone marrow that would cook into the soup. HD loves to chew on the bones so I allow the people who have the soup to play around with the bones. Hehe… This soup is surely one of the best to have in climates like now, where the weather change is creating a havoc on the health of almost everybody. A tall cup of the strained soup, nice and hot is enough to pep up the body and make you feel recharged.
I pressure cook the soup so that it gets done in less time. Even though the garnish is not necessary, I still add it since it gives a nice dimension to the soup. The recipe is very similar to how umma makes her thalacurry, except for some extra spices that will give the more soup like feeling to this dish. The obvious difference is that dish is more like a curry to be scooped and eaten with some pathiris or chapathis, while this is more watery and soupy, to be had on its own. Off to this simple recipe…
- 2 tbsp coconut oil
- 1 tsp cumin
- 1 tsp fenugreek seeds
- 6-8 shallots
- 1 inch pc ginger
- 6-8 pods garlic
- 2 sprigs curry leaves
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 2 tbsp black pepper
- 500 gm mutton legs, washed well and drained
- 1 ltr water
- Salt to taste
- FOR TEMPERING:
- 1 tbsp ghee
- 1 small onion, sliced
- Coriander leaves for garnish
- Heat coconut oil in a pressure cooker.
- As the oil heats, crush the cumin and fenugreek and add to the oil. Let it sizzle.
- Crush the shallots, ginger, garlic and curry leaves coarsely and add to the oil. Saute till for a few minutes till raw smell is gone.
- Add the powders and the legs and give a good toss. Add water and salt.
- Pressure cook for three whistles on high and then leave on simmer for 15 minutes. Switch off and allow the pressure to go by itself.
- Test taste to adjust seasoning.
- In ghee, fry the onion till done and add in to the prepared soup. Garnish with coriander leaves and maybe some curry leaves and serve hot.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#106.