Mutton Keema Soup Recipe
This Mutton Keema Soup is a delicious Middle Eastern appetizer that is perfect for the winter months. It features minced mutton cooked with bay leaves, ginger, thyme, and turmeric, creating a rich, flavorful broth. A warming and comforting dish to enjoy during colder weather.
Cuisine: Middle Eastern
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
- 200g minced mutton
- 1 onion, chopped
- 1 tomato, chopped
- 3 green chilies, chopped
- 2 bay leaves
- 2 tablespoons fresh coriander, chopped
- 1 sprig of thyme leaves (optional)
- 1/2 teaspoon black pepper powder
- 2-inch piece of ginger, finely chopped
- 1/2 teaspoon turmeric powder
- 4 cups chicken stock (or vegetable stock or water)
- 1 tablespoon oil
- Salt, to taste
Preparation Time
10 minutes
Cook Time
25 minutes
Instructions:
- Heat the Oil: Begin by heating oil in a saucepan over medium heat.
- Sauté Onions & Bay Leaves: Once the oil is hot, add bay leaves and chopped onions. Sauté until the onions become soft and translucent.
- Add Green Chilies & Tomatoes: Stir in the green chilies and chopped tomatoes. Cook until the tomatoes soften.
- Cook Ginger: Add the chopped ginger and sauté for 1 minute.
- Add Minced Mutton & Spices: Add the minced mutton, turmeric powder, and 1 cup of chicken stock. Stir well and cook for 10-15 minutes, allowing the mutton to cook through and absorb the spices.
- Add Remaining Stock & Herbs: Once the mutton is tender, add the remaining stock, fresh coriander, and thyme leaves (optional). Mix everything together and let it cook for an additional 5 minutes.
- Season & Serve: Add salt and black pepper powder to taste. Stir and turn off the heat.
- Serve: Serve the mutton keema soup hot, garnished with fresh coriander leaves.
Enjoy this hearty, flavorful soup as a perfect start to any meal!
