Thursday, March 18, 2010

Mutton Ball Soup

Apparently regarded as a light meal, I agree soup is the best comfort food for anytime is a good time. Nice on its own or with toast, I however prefer soup drenched over rice. Well, I suppose that is the way I think we Indians prefer instead of soup as an appetizer or starter. Of course, obviously I yearn for a bowl of hot piping soup when I am not unwell, otherwise, soup with rice please as a hearty tummy filling meal. Any ingredient, literally any I presume is a good bet for making soup, you name it, you can add the various types of vegetables, meat, poultry, seafood etc etc. This mutton soup is somewhat along the same wave length, however, it is packed with a good number of veggies, spices and fried mutton balls. Come on all you people, lets joyfully dig into this divinely fab soup.

For fried mutton balls 1/4 kg minced mutton
1 tbsp ginger juice
1 tsp light soya sauce
1/2 tsp dark soya sauce
1 tsp dried rosemary
1 teaspoon of cornflour
Salt for taste
** Note: keep aside 1 tbsp mutton. 

Other ingredients
1 stick  celery (slice)
1 medium size carrot (dice)
2 medium size potato (dice)
1 medium sized onion (dice)
1 medium sized tomato (dice)
1 tsp cumin seeds
1 cinnamon and 3 cloves
2 sprigs spring onion (slice)
1 tsp crushed black pepper
2 tbsp oil
Salt for taste

For mutton balls
Mix all the ingredients, shape into small balls, deep fry and keep aside.
For the soup
In heated oil, add the reserved 1 tbsp mutton, spices, cumin seeds and onion.
Saute for a couple of mins over low heat.  
Add tomato, potato and carrot.
Pour 1 liter water and season with salt.
When potatoes and carrots are half cooked, add celery. 
Simmer for another 2-3 mins. 
Add fried mutton balls. 
Stir and simmer again to heat through.  
Off the heat and combine in spring onion. 
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