Mutton pudina shorba
Ingredients
350
grams boneless lean mutton, cut into ½ inch cubes
25-30
fresh mint leaves, roughly chopped
1
tablespoon olive oil/rice bran oil
1teaspoon
cumin seeds
1 medium
onion, chopped
1 garlic
clove, chopped
¼
teaspoon red chili flakes
½ teaspoon cinnamon powder
1 green
cardamom
2 medium
tomatoes, skinned. Seeded
And
roughly chopped
½ cup
chickpeas, boiled
A few
saffron threads
Salt to
taste
½ cup
skimmed milk yogurt, whisked
|
Method
Heat the
oil in pressure cooker; add the cumin seeds and sauté till they begin to
change color. Add the onion and sauté till translucent. Add the garlic, chili
flake, mutton cubes and fresh mint. Continue to sauté for a few seconds.
Add the
cinnamon powder and cardamom and continue to sauté for two more minutes.
Add the
tomatoes, chicken peas, saffron, salt and six cups of water and bring to the
boil. Pressure cook for around twenty-five minutes till the pressure is
released six times.
Remove
the lid when the pressure has reduced; add the yogurt and cook over low heat
for two to three minutes. Serve hot.
|
Tip:
Mutton is rich in
protein and vitamin B. This is an excellent soup for adolescent children who
need extra protein for growth add development. It can be given to nursing
mothers too, as it is a galactagogue. Chickpeas add consistency as well as
protein. Besides mint is a digestive aid.
|
0 comments:
Post a Comment