Mutton and pepper aromatic soup ( Rasam )

Mutton and  pepper aromatic soup ( Rasam )

mutton bones

Mutton rasam can be taken with rice or taken as a starter or a soup. This is the forerunner of mulligatawny soup. If you are taking this as a soup omit the red chili and green chili.  You can see the fat on top of the jar. You can always remove the fat.

Mutton - pepper aromatic soup ( Rasam )

                                     Recipe Summary
                                                For
              Mutton and pepper aromatic soup ( Rasam )
Preparation time: 20 minutes
 Cooking time: 1 hour

 Serves : 4 

1. Soak 10 grams tamarind seedless or 25 grams with seeds in warm water for about 5 minutes and squeeze the juice out, discarding the pulp. Keep the juice aside.

Mutton and  pepper 
aromatic soup ( Rasam )

2. Marinate 100 grams mutton or lamb, cut into bite sizes and 200 grams mutton or lamb bones with ½ tsp turmeric powder and set aside.

3. Grind 3 tablespoon coriander seeds coarsely in a grinder .and set aside.

4. Wash and pound washed 6 cloves garlic with skin , 1 tsp cumin seeds and 1 tbsp pepper corn in a mortar separately and set aside.

5. Heat a large sauce pan and add 2 tbsp vegetable oil.I use white sesame oil. When the oil is hot fry 1 dry chili  for  30 seconds.

6. Add 1 onion chopped fine and fry for 5 minutes in medium heat. Add 1 green chili finely chopped, 1 red chili finely chopped and 1 sprig curry leaves.       

mutton bones

7. Add 2 tomatoes cut into thin wedges and continue frying for another 3 minutes.If you are using asafoetida add it at this stage. I     prefer to use ½  inch ginger.

8. Add  mutton, mutton bones and stir once.

9. Add 3 cups water, 1 tsp salt, tamarind juice  crushed coriander, crushed garlic and pepper corns. Cover and bring it to a boil. Reduce the heat and simmer for about one hour.

10. If you are adding coconut cream you may add ½ cup at this stage. It is not needed. Taste for seasoning and adjust. Just before switching off the fire throw some curry leaves into the soup to get a nice aroma.

11. Strain in a colander and discard solids. Skim out any floating fat.

12. Serve hot with rice or drink as a soup. A very delicious dish. Hope you will try.


13. You can omit the mutton and follow the same recipe with chicken or  to make a vegetarian rasam omit meat. We always make a rasam when we have a vegetarian meal. 

Garlic,coriander,pepper and cumin in the rasam helps digestion and flatulence.

Mutton and  pepper aromatic soup ( Rasam ) is ready.

                                  

                            Recipe follows in detail with pictures.

Preparation time: 20 minutes
 Cooking time: 1 hour
 Serves : 4 

Ingredients
Main ingredient
100 grams mutton or lamb chopped
200 grams mutton or lamb bones

SPICE

spices
This is the secret of the aromatic flavor
3 tablespoon coriander seeds coarsely ground
1 tablespoon pepper corns coarsely ground
6 cloves garlic crushed
1 teaspoon cumin seeds
Pound or grind cumin coarsely with 1 tea spoon water

Spice

Ready  to crush garlic

Tomato,curry leaves,onion and green and red chili and garlic

Other ingredients
2 tomatoes cut into thin wedges.
1 onion chopped fine
1 sprig curry leaves
1 dried red chili
1 green chili finely chopped
1 red chili finely chopped

Tomato,curry leaves,onion and dry chili

10 grams tamarind seedless or 25 grams with seeds
3 cups water
2 tablespoon vegetable oil
1 teaspoon salt

Optional
1 pinch asafoetida
½ cup coconut cream

Preparation
Soak tamarind in warm water for about 5 minutes and squeeze the juice out, discarding the pulp. Keep the liquid aside.

Marinate mutton flesh and bones with 1/2 tsp turmeric powder and set aside.

Grind coriander coarsely in a grinder .and set aside.
Pound washed garlic with skin , cumin and pepper corn in a mortar separately and set aside.

Method

1 Heat a sauce pan and add the vegetable oil.I use white sesame oil. When the oil is hot fry the dry chili  for  30 seconds.

2 Add the chopped onion and fry for 5 minutes in medium heat. Add green chili, red chili, curry leaves      

Frying dry chili,onion,green and red chili, curry leaves.

3. Add tomato wedges Continue frying for another 3 minutes.If you are using asafoetida add it at this stage. I     prefer to use 1/2 inch ginger instead of asafoetida.

Adding tomato.

4. Add  mutton, mutton bones, flesh and stir once.

Mutton bones and flesh are added

5 Add water, salt tamarind juice  crushed coriander, crushed garlic and pepper corns. Cover and bring it to a boil. Reduce the heat and simmer for about one hour.

            Adding  water, salt tamarind juice  crushed coriander, crushed garlic and pepper  corns              
6  If you are adding coconut cream add at this stage. It is not needed. Add salt. Taste for seasoning and adjust. Just before switching off the fire throw some curry leaves into the rasam to get a nice aroma.

7 Strain in a colander and discard solids.

8 Skim out any floating fat.

9 Serve hot with rice or drink as a soup. A very delicious dish. Hope you will try.

You can omit the mutton and follow the same recipe with chicken or  to make a vegetarian rasam omit the meat. We always make a rasam when we have a vegetarian meal. Garlic,coriander,pepper and cumin in the rasam helps digestion and flatulence.

Mutton Rasam

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