Ingredients:
Lamb – 1 kg, boneless pieces
Oil – 3 1/4 tbsp
Fenugreek Seeds – 1/2 tsp
Asafoetida – 2 pinches
Onions – 2, medium, chopped
Garlic Cloves – 10, whole
Ginger – 2 tsp, sliced
Coriander Seeds – 2 tsp
Cumin Seeds – 1 tsp
Black Peppercorns – 15
Cinnamon – 1 one inch stick
Turmeric Powder – 1/2 tsp
Salt to taste
Water – 5 1/2 cups
Green Coriander – 1 tbsp
Lemon Juice – 2 tsp
Method:
1. Heat oil.
2. Add fenugreek seeds, asafoetida and the lamb.
3. Cook for 15 minutes or till the liquid dries.
4. Add the remaining ingredients except the green coriander and lemon juice.
5. Cook for 5 minutes, add water and cook till the lamb is done.
6. Remove the lamb pieces and keep aside.
7. Strain the sup through a colander.
8. Add lemon juice to the soup, put back the lamb pieces and serve with 2 to 3 pieces of lamb in each bowl.
9. Garnish with green coriander.
10. Serve with boiled rice.
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