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1 tsp salt
300g mutton bones (goat ribs + chops with flesh, shredded)
4-5 cubes bottle gourd
6-8 cubes of yellow pumpkin
1 sliced onion
5 black peppercorns
1 tsp ginger grated
4 cloves garlic minced
1 tomato chopped
2 tsp finely chopped coriander leaves
1/2 tsp pepper
juice of 1 lemon
salt & pepper to taste
For the mutton stock: Wash the bones & flesh well.
Add 1 tsp salt and 1/2 tsp pepper to it. Also, add 1/2 the minced garlic & peppercorns and pressure cook with water on a slow flame for at least 45 minutes. Once done keep aside.
Strain the ingredients & keep the mutton stock aside. Separate out the shredded pieces of mutton to add to the soup later.
In a separate pan, boil the bottle gourd, yellow pumpkin, onion, and tomato in a very minimum amount of water. To this add the ginger & remaining minced garlic.
Once cooked, switch off the flame and allow it to cool.
Blenderize in the mixer to form a puree.
Transfer into a pan.
Add the mutton stock to this vegetable puree and adjust the consistency of the soup.
Bring back on the flame, and allow it to simmer for 5-10 minutes.
Add salt & pepper to taste.
At this point, you can add the shredded pieces of mutton too.
Lastly, add lemon juice and garnish with coriander.