A hearty and rich winter soup made of mutton, rounded off with lots of fresh mint.
By Kulsum Kunwa
When my mind is void of any food creativity, I fall back on food that I grew up with. Food that doesn’t require me to think much or work much. Food that I can throw in a pot and be assured of delicious endings. And when it comes to simple comfort, soups top my list. One of my favorite part about Bohra cuisine is the soups. Unlike the general Indian cuisine, Bohras make a lot of soups. They are often served along side rice dishes, to sip on while one eats the rice. Khurdi or white soup is made with rich mutton stock and then flavored with whole spices. Milk is added to the soup to give it some body and creaminess. Milk also gives it the characteristically white color, which isn’t really all that white. The deep and intense flavors are rounded off with lots of fresh mint to add freshness.
- 250 - 400 g mutton on bone*, cut into medium size pieces
- 11/2 tbsp ginger garlic paste
- 2 green chilies, finely chopped
- 1 red onion, sliced
- 3 cups water
- 2-3 tbsp whole wheat flour **
- 1½ cup milk
- 1 tsp cumin seeds
- 1 cinnamon stick, 3 inch
- 4-5 cloves
- 7-8 black peppercorns
- 1 tbsp olive oil
- 2 tbsp lemon juice
- Handful of mint
- Salt and pepper to taste
- Boil the mutton with the water, ginger garlic paste and green chilies in a pressure cooker for 20 minutes or until tender. If you don't have a pressure cooker, boil the meat in regular pot until meat is tender.
- Strain the stock and keep the meat aside. In a deep bottom pan, add oil and whole spices. Once they start to sizzle, add the flour and roast it on low flame till its light browned and add the milk. Whisk well.
- Add in the stock and meat, 8-9 leaves of mint, season with salt and pepper and let it simmer for 15 minutes, till its slightly reduced and thickened.
- Top its with lots of chopped mint and lemon juice.
- Serve hot.
Food Photographer and Writer Kulsum Kunwa, shares her love for Indian food on her blog Journey Kitchen.