Whole spices - 3 green cardamom, 1 black cardamom, 3 cloves, 2 small cinnamon, 1 bay leaf, ½ tsp fennel seeds
1 tbsp flour – mixed in half cup of water
3 tbsp oil
Slat as per taste
Juice of a lime
½ cup of fresh coriander leaves – finely chopped
6-7 cups of water
Directions & How to
Pressure cook mutton bones with whole spices along with 6-7 cups of water and little salt. When done, strain and remove the bones, discard the spices, and keep aside the stock and the bones.
Heat oil in a pan, add onions and fry till golden, add ginger garlic paste and green chilli paste and cook it for a minute. Add the bones and chili powder and cumin powder fry it nicely for 5-6 minutes.
Now pour in the stock, add salt, lemon juice and half of the coriander leaves and let it simmer for around 5 minutes. You can add more water to adjust the consistency of the soup. Finally add the flour paste, stir well and cook it for 3 more minutes.
Serve hot garnished with remaining coriander leaves.