India Aatu Kaal (Leg of Lamb) Soup
Aatu kaal ("leg of lamb") soup is a South Indian specialty that provides a nourishing and healthy broth that is also said to aid digestive problems. Rich mineral nutrients seep from the bone marrow and the fat into this hearty soup that is also light in texture. Serve this traditional dish on its own or with basmati rice.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 legs of lamb (mutton may be substituted)
- 1 Tbsp + 1 tsp (20 ml) turmeric (divided)
- 1 Tbsp (15 ml) vegetable oil
- 1 tsp (5 ml) cumin seeds
- 1 tsp (5 ml) peppercorns
- 1 large red onion, chopped
- 1 large ripe tomato, chopped
- ¼ cup (60 ml) jalapeño, chopped
- ½-inch fresh ginger, chopped
- 4 cups (960 ml) water
- ¼ cup (60 ml) fresh cilantro, chopped
Directions
- Wash the lamb legs. Brush them with 1 Tbsp (15 ml) turmeric and then lightly rinse.
- Heat the vegetable oil on high and fry cumin seeds, remaining turmeric, and peppercorns for 2 minutes.
- Add onion, tomato, jalapeño, and ginger, and continue cooking on high 2 more minutes.
- Add the meat and water and bring to a boil. Cover with a lid and cook 30 minutes on medium.
- Lower heat and simmer 60 minutes with lid on; this slow cooking is important to soften the meat.
- Serve garnished with cilantro.
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