Every region in India has some form of mutton soup. Some believe that mutton soup is an aphrodisiac and at one time only the Moghul kings indulged in it. Mutton soup is served as partof the meal and in India, it is typically poured over rice. Any leftover soup is then slurped directly from the bowl. Soup spoons were unheard of in Indian cuisine before colonisation.
The Indian Muslims, who came to Singapore to do business, brought with them their own versions of mutton soup and soon the soup was served with crusty French loaf. The original version of the soup was made with concentrated stock, but many food stalls today thicken thesoup with rice flour. The soup is also served with a sprinkling of fried shallots and chopped spring onions, clearly a Chinese influence.
Mutton rib bones 1 kg (2 lb 3 oz)
Water 3.5 litres (116 fl oz / 14 cups)
Salt 1½ tsp
Ground turmeric 1 tsp
Meat curry powder 1 Tbsp
Cooking oil 3 Tbsp
Cinnamon 2 sticks, each about 3-cm (1-in)
Cardamoms 10
Cloves 6
Onions 2, peeled and thinly sliced
Curry leaves 2 sprigs
Coriander leaves (cilantro)
40 g (1⅓ oz), chopped
French loaf or rice as desired
Paste
Green chillies 4
Ginger 60 g (2¼ oz), peeled
Garlic 60 g (2¼ oz), peeled
Coriander seeds 2 Tbsp
Fennel seeds 1 Tbsp
Cumin seeds 2 tsp
Mint leaves 50 g (1⅔ oz)
Coriander leaves (cilantro) 50 g (1⅔ oz)
Tomatoes 3, medium
Water 250 ml (8 fl oz / 1 cup)
1. Place ingredients for paste into a blender and process until fine.
2. Place paste, mutton bones, water, salt, turmeric and meat curry powder into a pot and
boil until meat starts to fall off the bones. Takes 1–1½ hours.
3. Heat oil in a pan and fry cinnamon, cardamoms and cloves until very aromatic.
Add onions and curry leaves and sauté until onions turn golden brown.
Add to pot of boiling soup.
4. Add coriander leaves and boil for another 5 minutes. Turn off heat.
5. Dish out and serve hot with French loaf or rice.
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