Kerala Nadan Mutton Pepper Soup
Mutton pepper soup simmers goat meat with crushed pepper, a Kerala broth taken for warmth.
Jump to recipe ↓
1 hrtotal
Prep 15 min · Cook 45 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- High
Ingredients
Quantities are for 2 servings.
You'll need: Pressure Cooker.
Method
In a pressure cooker, heat the coconut oil. Add the crushed fennel seeds and fresh curry leaves, sautéing for a few seconds until aromatic.
Add the thinly sliced onions and sauté until they turn translucent and soft.
Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears. Then, add the chopped tomatoes and cook until mushy.
2 min
Add the mutton pieces, turmeric powder, and half of the freshly crushed black pepper. Sear the meat on high heat for 5 minutes.
5 min
Pour in the measured water and add salt. Close the pressure cooker lid and cook for 6-8 whistles on medium heat, ensuring the meat becomes fall-off-the-bone tender.
Once the pressure releases naturally, open the lid. Stir in the remaining crushed black pepper and simmer the soup uncovered for 5 more minutes.
Serve intensely hot.
How to tell it's done
A thin, dark brown, deeply savory meat broth with floating specks of black pepper and tender morsels of mutton.
Nutrition
Per serving, from 2 servings.
Estimate: FairSugars could not be estimated.
125kcal
Where the calories come from
- Protein11 g35%
- Carbohydrate6 g19%
- Fat6.4 g46%
- Saturated fat
- 4.6 g
- Fibre
- 1.5 g
- Sodium
- 923 mg
- Potassium
- 348 mg
- Calcium
- 61 mg
- Iron
- 2 mg
Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
The magic of this soup lies in the black pepper. Crush whole peppercorns right before adding them to retain their fiery essential oils.
What to serve it with
Best enjoyed as a standalone robust appetizer or ladled generously over a bowl of hot steamed white rice.
More Indian recipes to cook
South Indian Pepper Rasam
Pepper rasam is a thin South Indian broth built on crushed black pepper and cumin, drunk as much as eaten.
South Indian Poondu Rasam
Poondu rasam is a garlic rasam, thin and sharp with tamarind, taken when someone is unwell.
Sweet Corn Chicken Soup
Sweet corn chicken soup is the Indo-Chinese version, thickened with cornflour and finished with a ribbon of beaten egg.
Sweet Corn Veg Soup
Sweet corn veg soup is the Indo-Chinese version, thickened with cornflour and kept clear.
Tibetan Thukpa (Vegetable Noodle Soup)
Thukpa is a Tibetan noodle soup with vegetables in a clear, gingery broth.
Classic Tomato Soup
Classic tomato soup simmers tomato with onion, carrot and garlic, then blends it smooth.