Curried Meat Soup Recipe

1/2 kg

4 tablespoons

2

1 tablespoon

1 tablespoon

1 teaspoon

3 teaspoons

3 teaspoons

2 cm stick

1 1/2 teaspoon

1 1/2 teaspoon

1/4 teaspoon

1 1/2 teaspoon

3

1/2 cup

1/2 cup

2 tablespoons

2 teaspoons

Leg of lamb or marrow bones

with meat

Oil

Large onions, chopped

Garlic paste

Ginger paste

Garam masala powder

Cloves

Black peppercorns

Cinnamon

Coriander seeds

Red chili powder

Powdered nutmeg

Salt

Bay leaves

Fresh tomato pure

Curd, whisked

Butter

Flour

• Wash meat or bones, pat dry and cut into pieces.

• Heat oil in a non-stick pan, add onions, garlic and ginger, and fry till golden.

• Add meat and fry till golden brown, stirring frequently.

• Mix in all spices, salt, bay leaves and tomato puree, and fry till oil bubbles on the surface.

• Add curd and simmer over medium heat for 5 minutes, stirring frequently.

• Stir in 4 cups water, transfer to a pressure cooker and cook under pressure for 20 minutes.

• Allow cooker to cool before opening it.

• Remove meat from cooker, strain gravy and discard spices.

• Melt butter in a heavy bottomed pan, add flour and fry over low heat till light brown, stirring constantly.

• Strain in reserved gravy from the meat, bring to boil and add meat.

• Simmer over medium heat for 6-7 minutes till the gravy is of a semi-thick consistency.

• Serve with naan or bread.