Mutton on the bone washed-1-kg
Indian Shallot or any Onion sliced-250-gm / remove & keep aside 2-tbsp for tempering
Ginger sliced-2-inch (2-tbsp) / remove and set aside 1/2-tbsp for tempering
Garlic sliced-4-cloves (1-tbsp)
Bay leaf -2-pcs
Crushed black Pepper-3/4-tbsp
Whole black Pepper-1/2-tbsp
Veg Oil-2-tbsp or 1-tbsp Ghee
Shallot or Onion sliced-2-tbsp
This is a great warming dish for those cold days. The dish is traditional in South India-(Kerala) and is best when made with Goat meat on the bone. Goat meat is lean and is a much healthier option than most meat.
Set aside 2-tbsp of the sliced onion and 1/2 tbs of ginger for tempering. Put all the remaining items including Mutton, spices and water into a pot and leave aside for 15-minutes.
Start the cooking process by leaving the pot on medium heat-(gas mark-5) for 1hr-15-min-(90-min) stirring occasionally adding a little water if its thickening up. This dish is supposed to be runny.
Heat the Oil or Ghee in a small pan and add all the items to temper. Stir to avoid burning for 2-minutes and then add everything to the soup. Add a little fresh coriander-(optional if available). Keep the lid on the pot till ready to enjoy.