Mutton Bone Rasam Recipe, Peppery South Indian Soup
A thin, peppery rasam simmered with mutton bones, tomatoes and tamarind. Sip it hot or pour it over rice.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Boil the bones
Pressure cook the bones with the water, turmeric and salt for 6 whistles.
- 03Add the flavour
Add the tomatoes, tamarind, pepper, cumin and garlic. Simmer for 15 minutes.
- 04Strain
Strain, keeping a little meat from the bones if you like.
- 05Temper
Heat the ghee. Fry the mustard, curry leaves and chilli. Pour over the rasam.
- 06Finish
Garnish with coriander and serve hot.
Questions
Is it very spicy?+
It is peppery rather than hot. Reduce the pepper for a milder soup.
Can I serve it with rice?+
Yes. It works as a thin, tangy gravy over hot rice.
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