Mutton soup/ Attukal soup

Thursday, November 1, 2012 0 comments

Mutton soup is very easy to prepare and very healthy too. It tastes best when done with mutton bone pieces (preferably the leg bones). But since I don't get them at my place here, I use the regular diced mutton for preparing this soup. Whenever I prepare any mutton dishes, I make it a point to prepare the soup first and reserve the mutton pieces with a little stock for whatever dish i want to make. 

This soup mostly made with legs of lamb/ goat is popularly called as attukal soup (Goat's leg soup). This soup is rich in bone marrow and are a good source of calcium, iron and protein. The fat content is a bit high but you can have them once in a while guilt free. As it is a very healthy soup, it is very much ideal for growing kids, pregnant women and recuperating women after pregnancy. It is also a hearty soup to do for those cold winter days. 

My mom used to make it atleast once a month. And my dad always made the three of us (me with my siblings) sit together in front of him till we finish the soup given to us. We would squirmishly have each sip of it (maybe because of our immature taste buds back then). But now, I've very much developed a liking towards it.  

The same preparation method can be used to make soups of other meat varieties and of vegetables too. 

250 gms of mutton preferably with bones/ leg bone pieces
1 medium sized onion (very finely chopped)
1 medium sized tomato (very finely chopped)
1 ts jeera
1 ts pepper powder (coarsely grounded)
1/4 ts turmeric powder
4 garlic pods (finely grated)
1/2 inch ginger piece (finely grated)
Few curry leaves
Handful of coriander leaves


Combine all the ingredients mentioned above with enough salt and 4 cups of water in a pressure cooker. (If you wish you may coarsely grind onion, jeera, pepper, ginger and garlic together)

Pressure cook for 4-5 whistles.

Serve them hot. 

If needed, add extra salt and pepper while serving.

And also enjoy the juicy succulent meat of the goats leg!


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