Mutton soup, also known as mutton tasam or mutton elumbu soup, is a rich and comforting dish ideal for a rainy day breakfast. Made from tender mutton bones and a blend of aromatic spices, this soup not only warms you up but also delivers a host of nutritional benefits.
Mutton provides high-quality protein, crucial for muscle repair and overall body maintenance. Cooking with mutton bones releases collagen and gelatin into the soup, supporting joint and bone health. The blend of spices—turmeric, black pepper, cumin, and fennel—offers anti-inflammatory and antioxidant benefits, enhancing immune function and protecting against infections. Additionally, ginger and garlic aid in digestion, reducing bloating and improving gut health.
The soup’s hydrating properties, along with its electrolytes and nutrients, make it an excellent choice for recovery after illness or exertion.
Ingredients:
500 grams mutton bones with some meat
1 large onion, finely chopped
2 tomatoes, chopped
2 green chillies, slit
1 tablespoon ginger-garlic paste
A few curry leaves
1 tsp turmeric powder
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander powder
1 tsp black pepper powder
Salt to taste
2 tbsp oil or ghee
4 cups water
A handful of chopped coriander leaves for garnish
Juice of half a lemon (optional)
Preparation:
Heat oil or ghee in a pressure cooker. Add cumin seeds, fennel seeds, and peppercorns, and sauté until they start to splutter.
Add chopped onions and curry leaves; sauté until onions are golden brown.
Stir in ginger-garlic paste and cook until the raw smell disappears.
Add tomatoes and cook until soft and mushy.
Add mutton bones and sauté until they are well-coated with spices.
Mix in turmeric powder, coriander powder, black pepper powder, and salt. Stir well.
Pour in 4 cups of water and mix. Close the pressure cooker lid and cook on medium heat for about 6-8 whistles, or until mutton is tender.
Once the pressure releases naturally, open the lid and check the seasoning. Adjust salt and pepper if needed.
Garnish with chopped coriander leaves and a squeeze of lemon juice, if desired.
Serve hot with crusty bread or steamed rice for a satisfying and warming meal.
