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    Home » Mutton Rasam / Spicy Tangy Lamb Soup

    Mutton Rasam / Spicy Tangy Lamb Soup

    February 18, 2017 By Anlet Prince 1 Comment

    Mutton Rasam | Spicy Tangy Lamb Soup

    Mutton Rasam | Spicy Tangy Lamb Soup is a Spicy and Tangy Soup/broth. This is a pepper water recipe but made using mutton stock. After cooking mutton can be used to make any of the dry mutton recipe and the mutton stock can be used for this rasam recipe. It is a good and soothing option to taste in winter. Mutton Rasam can be served along with Steamed rice and any one among the following. Hyderabadi Kheema , Mutton Roast with Coconut , Mutton Pepper Roast, Mutton Pepper Masala, Coriander Kheema Masala and Mutton Masala or any other dry mutton recipe...

    Mutton Rasam

    Mutton Rasam | Spicy Tangy Lamb Soup

    Prep time: 10 Hours | Cook time : 20 Min | Total time : 30 Min
    Recipe type: Popsicle | Cuisine: International | Yield / Serves: 4
    Taste: Spicy with Flavour of Mutton
    Ingredients

    Mutton - 250 grams
    Tomato - 1 Chopped
    Oil - 1 teaspoon
    Mustard - 1 teaspoon
    Dry red Chillis - 4
    Asafoetida - a pinch
    Rasam Powder - 1 teaspoon
    Curry Leaves - 2 spring
    Turmeric powder - a pinch
    Rasam Powder - 1 teaspoon
    Coriander Leaves - fistful Chopped
    Salt to taste
    Water - 2 Cups

    To grind and Paste

    Shallots / Small Onion - 3
    Garlic - 6 pods
    Pepper - 1 teaspoon
    Cumin Seeds - 1 teaspoon
    Curry Leaves - 2 spring

    Step by Step Photos on how to make Mutton Rasam:

    1. Add mutton, water, turmeric powder and salt to taste in a pressure cooker and pressuce cook for 5 whistles or until the mutton is cooked soft.Mutton Rasam
    2. Allow the pressure to release on its own. Open the pressure cooker. Drain the water and keep it aside. Add all the ingredients mentioned under "To grind and paste" and blend them into a paste.Mutton Rasam
    3. Heat oil in a Wok. Add in mustard and allow it to splutter. Add dry red chillis and saute them. Add in the curry leaves and saute them.Mutton Rasam
    4. Add in the Ground paste, Asafoetida and Rasam powder and saute them until the raw smell goes away. Add in tomatoes and saute them until mushy.Mutton Rasam
    5. Add in the mutton stock. Add salt to taste. Bring it to boil and switch off the flame. Garnish with coriander leaves.Mutton Rasam
    6. Yummy Mutton Rasam is now ready to serve.Mutton Rasam

    Notes

    • While grinding the ingredients add only minimal water.
    • Do not add more onion as it would spoil the taste.
    • If you wish to have more spice add chilli powder also with the rasam powder.
    • Add water if you want more quantity. Adjust Rasam powder/ Chilli powder and salt accordingly.
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    Reader Interactions

    Comments

    1. Nava K says

      February 18, 2017 at 10:06 am

      Oh-no. This is one of my fav. I can slurp every bit of it.

      Reply

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    Hi, I'm Anlet Prince! It gives me tremendous joy and satisfaction when I cook varieties of food and feed my family and friends. It’s an awesome thing. Food is an integral part of our lives. Cooking is a very basic life skill that every individual can easily learn.

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