Thursday, March 18, 2010

Mutton Ball Soup

Always considered as a light meal, soups are the comfort food for anytime is a good time. Nice on their own or with toast, I like soups with rice. Of course, when I am not at the best of health, then of course soups glides through my tongue easily. Otherwise, soup with rice is a hearty meal. Soups basically can be made with anything, I mean literally with meat, vegetables and whatever you think will fit perfect. This mutton soup however is not the usual variant. Quite filling and filled with fried mutton balls, vegetables and spices, a tasty one with full of flavours.

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 (sliced)
1 medium size carrot (diced)
2 medium size potato (diced)
1 medium sized onion (diced)
1 medium sized tomato (diced)
1 tsp cumin seeds
1 cinnamon and 3 cloves
2 sprigs spring onion (sliced)
1 tsp crushed black pepper
2 tbsp oil
Salt for taste

For mutton balls
Mix all 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.
Fry for a couple of mins. 
Add tomato, potatoes, and carrots.
Pour 1 liter water and season with salt.
Let it simmer. 
When potatoes and carrots are half cooked, add celery. 
Simmer for another 2-3 mins. 
Add fried mutton balls. 
Stir and simmer again for a short while. 
Off heat and stir in spring onion. 
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