Family Favorites: Lamb/Mutton Soup and Pepper fry

Lamb /Mutton is one of my favorite Non-Veg dish while growing up, especially the soup. In my family we prefer to take the soup as the final course, like rasam along with rice. Due to the high fat and cholestrol scare, we stopped taking red meat after marriage. Sometimes when I get the cravings I buy lamb ( completly trimmed of fat ) in a little quantity and make this soup. This happens once or twice in a year.

But lately, since my son has lost a lot of weight due to frequent sickness, I was suggested both by my parents and in-laws to start adding mutton to his diet.

So now once in two weeks I make this soup for my kid and this delicious pepper fry for us with the cooked meat.







4 pieces of lamb/Mutton Chops

4 galic cloves, finely chopped

1 inch piece of  finely chopped/grated

1 small onion finely chopped

1 small tomato



1/2 tsp of turmeric

1 tsp of coarse pepper powder

1 tsp of coarse jeera powder

salt as per taste



for tempering

1/4 inch cinnamon stick

2 cloves



Method.

In a pressure cooker add the meat, onion , tomato, garlic , ginger, turmeric, pepper , jeera and salt.Add 3 cups of water and mix well.

Pressure cook for 4-5  whistles.

When the pressure subsides, remove the meat from the soup and keep aside.

In a small tempering pan add a tsp of oil and all the tempering ingredients when the oil is hot.Pour this over the soup and bring it a boil . Add a handful of chopped coriander leaves.

Lamb /Mutton Pepper fry.

 Ingredients:

4 piece of lamb chops  cooked as said above.

(reserve 1/2 cup of meat stock before tempering the soup)

1 small onion finely chopped

1 tsp ginger garlic paste or ginger and garlic finely minced

1/2 tsp of chilli powder.

1 tsp of coarse black pepper

1/2 tsp of jeera powder

Method:



Heat a pan and add 2 tsp of oil.To this add the onion and fry till translucent.

Add the ginger garlic paste and chilli powder, fry till the raw smell goes and oil leaves the sides of the pan.Now add the meat along with the pepper and jeera powder, stir well to be coated with the masala.

Add the reserved liquid and close with a lid and cook for 10 mins or till all the water disappears. Garnish with chopped coriander leaves