Recipe: Mutton Soup

by Habeeb Salloum, May 18, 2003 | Destinations: Singapore

Serves 6 to 8

1 pound mutton ribs with bones, cut into pieces
2 medium onions, chopped
4 cloves garlic, crushed
1 large hot chilli, thinly sliced
1 teaspoon salt
2 tablespoons grated fresh ginger
8 cups water
3 tablespoons peanut oil
1 tablespoon curry powder
1/4 teaspoon ground coriander seeds
1/4 teaspoon ground cardamom seeds
1/4 teaspoon pepper
1/2 cup chopped green onions
4 tablespoons chopped fresh coriander leaves

Place mutton ribs, onions, garlic, chilli, salt, 1 tablespoon of the ginger and water in a saucepan, then bring to boil. Reduce to low heat, then simmer for 2 hours or until mutton is tender. Remove mutton with slotted spoon, but retain stock. Remove meat from bones, then cut into small pieces and set aside. Heat oil in a saucepan, then add remainder of ginger, curry powder, coriander, cardamom and pepper, then stir-fry for a minute. Add the reserved stock and cooked mutton, then bring to boil. Reduce to low heat, then simmer for 20 minutes. Transfer to serving bowl, then stir in green onions and coriander leaves and serve.

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