Brunch · Salads/Soup

Mutton Meatball Soup

Indian Mutton Meatball Soup, Sinfully Spicy

Cold & rainy- the weather has been like this for few days. Although wanting to stay in bed all day with a tea mug on my side, this afternoon, I yearned to take a walk outside. After a week of grey, the warmth of sun rays glistening through the rain drops still clinging on the window were calling me. I put on the boots and walked out, shivering, looking for a cozy corner. It was fiercely windy but sitting on a corner bench as to block the gusts, I soaked up the bright sun. As the rays percolated through thick knits of my gloves, I felt a magical sense of rejuvenation and warmth.The clean feeling after the rains always draws me, the blue skies softly feathered with clouds, the biting humid air,wet cobbled pavements, the vivid green of fauna. ..It feels as if everything had been renewed, repainted on nature’s canvas.

Mutton Meatball Soup, Sinfully Spicy

I walked back, constantly admiring the crispness around me. Sun was fading behind the cloud cover, the dullness was getting an upper hand again. Stepping inside, I quietly settled myself in the kitchen, soup was the only thing on my mind. Whenever I have a desperate longing to nestle myself in a cozy blanket slurping on a steaming bowl of broth, this meatball soup is what I resort to. Not only is it comforting but intensely flavorful. I have a particular liking for clear & brothy soups and this recipe is just that. 

Indian Spiced Mutton Meatball Soup, Sinfully Spicy

Dad always insists that this soup tastes better the next day. Amid cooking the meals to be eaten within in the next few hours, I saw mom mixing spices with the mince, pinching the meat, squeezing the balls, murmuring all the while about the non ending kitchen chores. Her kitchen was overly busy during winter evenings, soups were prefixed to regular meals, any one coming back from work or school wouldn’t settle without a bowl.

The soup preparation takes a little extra work, but since you will be making a pot full, it will last you for at least a day or two and yes dad is right, it tastes much best the next day. If you add a handful of rice, which you totally should, this can even make a super supper!

Mutton Meatball Soup

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Mutton Meatball Soup

A warming soup with juicy mutton meatballs and spicy broth.
Prep Time20 mins
Cook Time1 hr 15 mins
Course: Soup
Cuisine: Indian
Servings: 4

Equipment

  • Mixing bowl, Dutch Oven

Ingredients

For the Meatballs

  • 1 lb (1/2 kig) minced mutton (You can use minced lamb, chicken, pork or beef)
  • 3 Thai green chillies (adjust to tolerance)
  • 4 garlic cloves, finely chopped
  • 2 inch fresh ginger shoot,finely chopped
  • 2 tbsp finely chopped cilantro
  • 1 tbsp finely chopped mint leaves
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1 tsp oil
  • 1 egg

For the Soup

  • 2 cloves
  • 1 tsp corinader seeds
  • 1/2 tsp cumin seeds
  • 2 tbsp oil
  • 1 inch cinnamon stick
  • 1 tejpatta (indian bay leaf)
  • 1/2 tsp chilli flakes adjust to taste
  • 1/3 cup onion paste (I add roughly chopped onions to blender & make a smooth paste adding little or no water)
  • 1 tbsp ginger garlic paste I use microplane/hand grater to quickly grate 2-3 cloves of garlic & fresh, peeled shoots of ginger)
  • 1/2 tsp Kashmiri chilli powder or paprika
  • 2 large tomatoes pureed in a blender, yield 1 cup (or use canned tomatoes)
  • 3.5-4 cup hot water
  • Salt to taste
  • Garnish – fresh cilantro leaves, fresh lemon juice (optional), chopped onion, chillies etc

Instructions

  • In a bowl, place all the ingredients  for the meatballs. Using your fingers, gently combine everything. Dont squeeze the meat, keep it as fluffy as possible. Spread some oil on your palms and pinch lime sized balls of the mixture and line them on a plate. Cover with a cling film and set nearby till ready to use.
  • Using a mortar & pestle or coffee grinder, coarsely grind cloves, coriander seeds and cumin seeds. Set aside.
  • In a wide-mouthed pot (pot should be wide enough so that all the meatballs can be placed without crowding), on medium,heat oil to smoking point. Temper the oil with cinnamon stick & tejpatta. Saute for 5-7 seconds
  • Add the chilli flakes and immediately odd the onion & garlic-ginger paste next, reduce heat to low,fry till the color is light brown and the raw smell is gone,about 5-7 minutes.
  • Continue on the low medium heat and add the ground spices along with red chilli powder, tomato puree, sugar and salt. Mix everything and fry for another 7-8 minutes or till you see oil separating on the sides of the pot.
  • Add hot water next and on medium heat, check the seasoning, it should be sharp salty and bring the broth to a boil.
  • Once the broth is boiling, reduce heat to low and wait for a minute. Carefully, layer the meatballs into the simmering broth one by one. Make sure to have enough water that the meatballs are covered. Dont stir else they will break. Cover the pot and let cook for 10-12 minutes.
  • We like the meatballs firm and cooked through and hence the cooking time.You will need to adjust the time depending on the tupe of mince meat used. To check whether the meatballs have cooked to your liking, after 5-7 minutes of simmering in the broth, using a fork take out one ball and cut into half. You will be able to decide on extra cooking time depending on how pink it is on the inside. 
  • Once done switch off the stove and let sit covered for at least 30 minutes, undisturbed. Whenever ready to eat, reheat on low, discard the tejpatta & cinnamon stick, garnish with cilantro, squirt of fresh lemon juice and serve.

Notes

  1. To make this soup more hearty, you can add 1/3-1/2 cup cooked rice to the broth. 
  2. If using chicken mince, avoid using ground chicken breast, rather use dark meat. 
  3. Avoid using too lean or too fatty mince. I usually for a 85/15 or 90/10 blend. 
Indian Curry/Stew

Aloo Gosht – Mutton With Potatoes

Sinfully Spicy : Aloo Gosht - Mutton With Potatoes

I can’t seem to forget those Sunday lunches prepared by mom. A steaming pile of basmati rice slathered in curry flavored with fresh ground spices & drippings of meat. Tender, boneless pieces of mutton which you pull apart with fingers & potatoes cooked to the point of crumbling but still retaining their shape till you serve them in the plate. Simple, homey & satisfying – plain  soul food for us. A tradition which conjures up numerous childhood memories.

Sinfully Spicy : Aloo Gosht - Mutton With Potatoes

Dad was sent off to the butcher early in the morning with elaborate instructions on the cut of meat he needs to get from there.And mom occupied herself in peeling garlic pods & ginger, seeding the chillies, soaking & grinding the whole spices to prepare her magical curry concoctions.The enticing aroma of freshly ground spices coupled with the patience with which she simmered the meat on low heat were the secret behind the delicious curries she made, I think. While she cooked, we used to wait for hours for the moment when the meats have passed the tooth pick test!

Sinfully Spicy : Aloo Gosht - Mutton With Potatoes

It’s difficult to find goat meat or mutton as we call it in Vegas but whenever I do, I have this undying wish to recreate mom’s recipes.I found a suitable stewing variety at a nearby shop couple of weeks back and a meat & potato meal was definitely on my mind. So Sunday lunch was prepared – just like at mom’s. You can add taro root, yams, turnips or beets to this recipe with excellent results. It’s just that I end up making it with potatoes each time else P will not eat it.I recommend using as fresh ingredients for the spice paste as you can find & loads of patience while the meat cooks – it can take a couple of hours.

Sinfully Spicy : Aloo Gosht - Mutton With Potatoes

Sinfully Spicy : Aloo Gosht - Mutton With Potatoes
Preparation Time :- 30 minutes
 
Cooking time – About 2 hours (Depends on cut, type & size of the meat)
 
Ingredients (Serves 3-4)
 
  • 1 lb stewing mutton/lamb/beef , cubed
  • 2 medium potatoes,peeled & quatered (You can use any potatoes of choice)
  • 2 nos indian bay leaves (tejpatta)
  • 1 ” cinnamon stick
  • 2 medium red onions, finely chopped (about 1/2 cup)
  • 3 medium tomatoes, finely chopped (about 3/4 cup)
  • 1/2 tsp red chilli powder (or cayenne, adjust to taste)
  • 1/2 tsp jaggery (or brown sugar to taste)
  • 1/4 cup mustard oil (substitute with canola/vegetable/sunflower/grapeseed oil )
  • salt to taste
  • 1.5 cups water
  • Chopped cilantro for garnish
 
For the spice paste:-
 
  • 10-12 whole dry red chillies (I use kashmiri mirch)
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp fennel seeds (saunf)
  • 2 tsp coriander seeds (dhania)
  • 6 whole green cardamom pods (hari elaichi)
  • 4 cloves (laung)
  • 8 black peppercorns (kali mirch)
  • 5 plump garlic cloves
  • 2 ” fresh piece of ginger
  • Water for soaking the spices (about 1/4 cup)
Notes:-
 
Whole Kashmiri mirch lends a rich, deep scarlet color to the gravy without the heat & they are easily available in indian stores. You can de-seed the chillies to reduce heat further.The actual heat in the dish comes from the use of red chilli powder & black peppercorns. However, you can also adjust the amount to tolerance.
 

Method:-

Soak the chillies, cumin , fennel & coriander seeds, cardamom pods, cloves & peppercorns in 1/4 cup water for about 15 minutes to soften. Drain & tip into a blender. Reserve the soaking liquid. Grind the soaked spices along with garlic & ginger to a smooth paste. Use the soaking liquid if required while grinding.

Marinate the cubed mutton in half of the spice paste for 15 minutes.  While the mutton is marinating, heat up the oil in a heavy bottomed pot with lid on high heat till you see ripples on the surface. At this point reduce the heat to medium & wait for 2 minutes. Temper the oil with tejpatta & cinnamon stick. Wait for 15 seconds till you smell the aroma. Next, add the chopped onions to the pot & cook on medium heat with stirring till they turn golden brown.About 8-10 minutes.

Next, reduce the heat to low & add the chopped tomatoes along with the spice paste, red chilli powder & cook the mixture for about 8 minutes, stirring continously till you see oil separating on sides of the pot. At this point,again turn the heat to medium & add the marinated mutton & salt. Saute for 10-12 minutes till the mutton pieces are slightly browned. You will see water from mutton separating at this point but that’s okay.

Cover the pot, reduce the heat to low & let the lamb cook in its own juices till about 90% cooked. For the kind of mutton I used, it took approximately 40 minutes to reach that stage. You can use your slow cooker or pressure cooker also for cooking the mutton. I prefer to cook it lid on.

Add the potatoes & jaggery next along with 1.5 cups of water. Check the salt. Cook covered on low for another 20-25 minutes till the mutton is tender & potatoes are soft but not mushy.

Switch off the heat & let the curry sit covered for atleast 20 minutes or till ready to serve. Garnish with chopped cilantro & serve warm with salad,plain or jeera rice.

Enjoy & Thanks for stopping by.