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1 kg boneless
(or chicken) boiled and shredded.
200 g -
100 g -
cut to medium sized pieces.
200 g - Green peas.
2 big potatoes, skinned and cut to small pieces.
1/2 bunch -
2 tbsp -
according to taste.
1 medium sized pod of
skinned and crushed.
1 tbsp - ghee.
1 cup - milk.
1 tsp each of
50 g of sali wafer plain (optional).
How to Make Mutton soup
Add masala paste and salt to the mutton. Add sufficient water and pressure cook it until 4 whistles.
Shred mutton and keep aside. Reserve the stock.
Boil vegetables with 1 tsp salt. Drain and reserve the stock.
Heat ghee in a pot, add garam masala and fry till it crackles.
Add crushed garlic and fry till it is golden brown. Add maida and fry for two mins.
Add the reserved stock (mutton) a little at a time and keep stirring so that no lumps are formed.
Add reserved stock (vegetable) and stir.
Add shredded mutton, vegetables and bring to boil.
Then add the milk till the gravy thickens.
Serve hot, garnished with mint leaves, sliced eggs and sali wafer.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.