Mutton Soup (Paya-Style)

Estimated — 1 ingredient not in food database (100% mass accounted for)

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Method

1. 1In a heavy-bottomed pot, add 1.5 litres of water and bring to a boil over medium heat.
2. 2Add 400 g mutton (paya cut, with bone marrow) and blanch for 5 minutes to remove impurities.
3. 3Skim off the foam and discard. Drain the mutton and rinse under cold water.
4. 4Return the mutton to the pot, add 1 large onion (sliced), 2 cloves garlic (crushed), 1 cm ginger (julienned), and 1 green chilli (slit).
5. 5Add 1 tsp cumin seeds, 1 bay leaf, 2 green cardamoms, and 1 cinnamon stick. Sauté for 2 minutes until fragrant.
6. 6Pour in 1.2 litres of fresh water, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, skimming occasionally.
7. 7After 1 hour, add 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered for 15 minutes more.
8. 8Strain the soup into a serving bowl, discarding the bones and spices. Serve hot with a drizzle of ghee (optional) and fresh coriander.