Mutton Keema Soup Recipe
Minced meat soup with aromatic spices to make a perfect meal with bread of your choice
Mutton Keema Soup Recipe is ground goat cooked well using aromatic spices like bayleaf, thyme, ginger and turmeric tempering. This is one of the best starter or appetizer during winter seasons. Serve Mutton Keema Soup Recipe with Sundried Tomato Focaccia Bread Recipe or Fennel Pesto Pull-Apart Bread Recipe.
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- 200 Grams Mutton , minced (keema)
- 1 Onion , chopped
- 1 Tomato , chopped
- 3 Green Chillies , chopped
- 2 Bay leaves (tej patta)
- 2 Tablespoon Coriander leaves (Dhania) , chopped
- 1 Sprig Fresh Thyme leaves , (Optional)
- 1/2 teaspoon Black pepper powder
- 2 inch Ginger , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 4 Cups Chicken stock , or vegetable stock or water
- 1 Tablespoon Cooking oil
- Salt , to taste
Directions for Mutton Keema Soup Recipe
To begin making Mutton Keema Soup Recipe, get prep with all the ingredients first. In a medium saucepan kept on medium heat, add oil to heat.
Once the oil is nice and hot, add bay leaves and chopped onions and fry till onions go translucent.
Then add chopped green chilies and tomatoes.
Fry till the tomatoes become soft and mushy.
Add chopped ginger and fry for a minute.
Add minced mutton, turmeric powder and a cup of chicken stock. Mix well, cover and cook for about 10 -15 minutes on medium heat. Check if the mince is cooked well.
When the minced meat is tender and almost cooked, add the remaining stock/water, chopped coriander leaves and thyme sprig. Mix and let the mixture boil for 5 more minutes on high heat, covered.
Once done, add pepper powder and mix. Do a taste check and adjust spices and switch off heat.