A Sri Lankan soup specialty, this soup has coconut milk and long white rice to add to its flavour. A treasure trove of goodness, this soup will give you that extra nutritional benefit.
Ingredients
250gm mutton
½ cup onion, sliced long and thin
1 medium-sized ripe tomato quartered
¼ tsp fennel seeds
½ tsp jeera
½ tsp coriander powder
¼ tsp turmeric powder
½ tsp chilli powder
1 pinch fenugreek seeds
1 tsp ginger, cut thin and long
2-3 garlic pods
1 dsp butter
1 tsp lime juice
½ cup thick coconut milk (from one cup coconut)
Salt as required
2 dsp fine rice flour
100gm boiled long white rice
2 one inch piece cinnamon
2 cloves
1 cardamom pod
½ tsp crushed pepper
Preparation
Grind together fennel seeds and jeera to a powder and keep aside
Take coriander powder, chilli powder, pepper powder, fenugreek seeds, ginger slices and garlic pods in a blender and blend them together
In a pan, heat the butter, and add the sliced onion and saute well
Add the blended paste
Add enough salt
Add the tomato
Add four cups of water
In a pressure cooker, add the mutton
Add the ground fennel-jeera mix, cinnamon, cardamom, cloves, turmeric powder and curry leaves
Pour the onion mixture into it and cook it in low flame for half an hour
Strain the soup once cooked
Mix the coconut milk with the rice flour
Keeping the soup in low flame, pour it in
Add the lime juice
Put in the rice and a few of the boiled mutton pieces
Delicious mutton mulagutawnny soup is ready to serve
