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Wednesday, 24 November 2010


Ingredients
Mutton (Lamb) chunks with bone-300gms
Onion medium sliced-1
Tomato medium diced-1
Curry leaves-few
Water-1/2 litre
Turmeric powder-1tsp
Salt to taste

Roast and grind
Peppercorns-1tbsp and Coriander seeds-2tbsp

For tempering
Ghee-2tbsp
Vadagam-1tsp

Method
Pressure cook mutton pieces with onions, tomatoes, ground spice mixture, curry leaves, turmeric powder, required salt and 1/2 litre water for 20 mins. Meanwhile heat ghee in a tadka or small pan. When hot add vadagam and remove pan from heat. Add this tempering to the prepared soup and serve hot.

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