Aattu Kaal Soup, learn how to make this super delicious and tasty soup made using lamb legs. Serve this on those cold winter nights to relish the taste.
Lamb Leg Soup Recipe
I always prefer mutton soup to chicken soup. I have also shared lamb rib bone soup/nenju elambu soup recipe in my website. Mutton Legs/Trotters are used to prepare aatu kaal paya curry. I have used 4 legs. Clean the lamb trotters before cooking to remove the dirt or hair. Usually, in a butcher shop, they clean it well and give you.
The mutton legs are used to prepare the soup. Remove the cooked mutton legs from the soup and use in curry/gravy. This is the way we generally prepare paya. Mutton legs usually take a long time to cook. The cooked mutton legs can be stored in a refrigerator for a day. Use groundnut oil or coconut oil for tempering. You can toko the soup in a refrigerator for 2 days and reheat it before serving. Use this stok to prepare mutton curry or in pulao/biryani.
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- Hyderabadi Mutton Keema / Minced Meat Curry
- Nenju Elambu Soup / Lamb Rib Bone Soup
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- 4 Mutton Legs
- 1 Media Sized Onion – chopped
- 1 Media Sized Tomato – chopped
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder
- 2-3 tsp Black Pepper Powder
- 1 tsp Cumin Powder
- Salt to taste
- 1 tbsp Chopped Coriander Leaves
- 2 liter Water
- 1 tsp Mustard Seeds
- 1 1tbsp Groundnut Oil
Heat oil in a pressure cooker. Temper mustard seeds. Add chopped onion and ginger-garlic paste. Stir well. Add tomato and mash the pulp. Now, Add mutton legs, turmeric powder, pepper powder, cumin powder, and salt to taste.
Stir well everything and add water. Close the lid and pressure cook for 11-13 whistles. Remove from the heat and let the pressure settle down. Add coriander leaves and cek for salt n spice. Adjust accordingly and serve hot.