Mutton pudina shorba
350 grams boneless lean mutton, cut into ½ inch cubes
25-30 fresh mint leaves, roughly chopped
1 tablespoon olive oil/rice bran oil
1teaspoon cumin seeds
1 medium onion, chopped
1 garlic clove, chopped
¼ teaspoon red chili flakes
½ teaspoon cinnamon powder
1 green cardamom
2 medium tomatoes, skinned. Seeded
And roughly chopped
½ cup chickpeas, boiled
A few saffron threads
Salt to taste
½ cup skimmed milk yogurt, whisked
Heat the oil in pressure cooker; add the cumin seeds and sauté till they begin to change color. Add the onion and sauté till translucent. Add the garlic, chili flake, mutton cubes and fresh mint. Continue to sauté for a few seconds.
Add the cinnamon powder and cardamom and continue to sauté for two more minutes.
Add the tomatoes, chicken peas, saffron, salt and six cups of water and bring to the boil. Pressure cook for around twenty-five minutes till the pressure is released six times.
Remove the lid when the pressure has reduced; add the yogurt and cook over low heat for two to three minutes. Serve hot.
Mutton is rich in protein and vitamin B. This is an excellent soup for adolescent children who need extra protein for growth add development. It can be given to nursing mothers too, as it is a galactagogue. Chickpeas add consistency as well as protein. Besides mint is a digestive aid.