I know I am not going to find much takers for this soup, given the effort and that its a pure non vegetarian soup from my hometown. It's similar in taste to the French Onion Soup but its without the cheese and the bread. It's a clear soup back home but I like to chew on some tiny morsels of meat and cooked shallots to add texture so I added some of that to the soup.
As a kid I never used to like this soup due to its intense meaty taste and murky coloring but I like it sometimes now. My mom never made this frequently during my childhood but now she fed me this, post-delivery to regain strength and vitality. I used to laugh at the restorative powers of this soup but now my mom and other aunts make it often as their backs are catching up with their age.
My grandma always says this soup is good during monsoons and cold weather to get rid of all body aches and pains, probably due to the medicinal properties of the fenugreek and shallots. She makes it with the leftover mutton pieces after Bakrid or any big family function. I don't know how true it is, but apparently the bones also add to the medicinal powers of the soup.
But I do know that the fenugreek is known for its extensive value for nursing mothers and is excellent for post-delivery recovery and for any kind of arthritic pain. It's also good for recovering patients and convalescents.
I am sure some of my cousins and family members will remember this soup and try it at least once. For the queasy ones, the next one is a vegetarian one..
You will need:
Mutton - 1-2 pounds
Onion-1 medium sized one
Red Shallots- A handful(10-12)
Fennel Seeds- 1 tablespoon
Black Pepper (Whole)-1 teaspoon
Fenu greek Seeds-one and half tablespoon
Water- 4 cups
Cilantro to garnish
Salt to taste
Clean and wash the bones. Select some pieces with a bit of meat on it too.
Chop the onions and powder the fennel seeds.
Take a pressure cooker and cook the pieces with the onions, and all other spices as specified above. You would have to cook for about 20 -30 minutes on very low heat after the whistle.
Remove the lid after the cooker has sufficiently cooled down and remove the pieces with meat on it. Reserve the meat and a couple of spoonfuls of the fenugreek-onion from the stock. Remove all the bones and then mash the remaining stock and the onions with a blender or back of a spoon. Strain the liquid through a medium sieve.
Adjust the salt of the strained soup and add the reserved onions and the meat pieces. Garnish with fresh cilantro and pepper. Serve hot.
Another spicy version of the Mutton Soup.