Theres nothing quite like the smell of Mutton Soup, especially on cold days or when you’re feeling under the weather. Amma made soup fairly often. Special ingredients for this dish included ‘soup bones’- these were pieces of bone with a few ounces of meat still left on them.Old habbits die hard – I still ‘collect’ my soup bones. Everytime I buy a leg of lamb I ask the butcher to debone it and to cut the bones into smaller pieces, I store these in the freezer until I have enough for a pot of soup!
As kids, my sisters and I loved eating the bone marrow inside soup bones. In recent years soup has grown in popularity. It is not just easy to make but considered super healthy too. In wake of the Paleo diet and Carnivore Diet, the use of bones in soup is now common too. Bone broth, the end product of boiling bones with meat is nutritious and even available as a supplement to take.
How to Make Mutton Soup
Mutton in this recipe, refers to sheep meat. You can also use beef or lamb. If you are a regular reader of this blog you will know by now that I like browning meat, be it to make curry, biryani or soup! Not only does it look good but meat is also more tender when browned and it seals in flavours. In my opinion key ingredients to a good soup are browned meat, lots of onions and lots of black pepper. Unlike most of Amma’s dishes, soup does not contain much spice- just black pepper and onion for flavour. It does not contain any stock, making it one of the simplest soup recipes to make.
To make soup I start by browning the meat in a non stick pan, on high heat until I achieve the desired golden brown colour. I then add onions, to cook along with the meat until it caramelizes. I then move the meat to a heavy based pot. Add vegetables and water. Top with oinions then allow to simmer on low heat. To thicken the soup I use a grated potato or flour. Soup can be eaten on its own or served with dumplings or bread.
Mutton Soup Recipe