Kerala Nadan Mutton Pepper Soup
Mutton pepper soup simmers goat meat with crushed pepper, a Kerala broth taken for warmth.
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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.
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.
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