This healthy clear mutton soup has got a story behind it. India is a land of traditions, rituals and customs . One such tradition is the pregnancy in its pre and post stage. Though care is taken from the first month, the last trimester is where the stringent naturopathy and Ayurveda starts for the good health of the mother and baby. Similarly, right from baby shower to three months after birth these care is mainly for the mother. Most of the people observe 40 days of post natal care.
The post natal care of the mother is the interesting part of this. Early morning, the mother is given a leisurely bath applying different ayurveda oils first, then turmeric and finally will be bathed in hot water boiled with some natural roots and ayurveda medicines. A special diet will be there during this regime. First thing in the morning is having ghee with powdered cumin in empty stomach, then a glass of milk and eggs, after this the ceremonious bath. Then comes the breakfast. At 11 in the morning comes some ayurveda medicines and some Kanji (rice porridge). At 1, the lunch, the first week will be vegetarian, and then preparations made with different lamb parts like lamb shoulder, lamb rib, lamb liver with minimal spices.
This mutton broth is more than good for your soul!!!:) A woman’s body undergoes a complete change physically, hormonally and mentally during pregnancy and thereafter. The first and foremost is the immunity. Bone broth not only supports a healthy immune system thanks to its high mineral content but also these minerals are readily absorbable by the body. Likewise, this soup helps in giving a healthy stronger bones. At later stage it will help to prevent osteoporosis. Bone broth contains fats that are important in restoring gut health and thus help the body absorb more quickly minerals. In addition to it, it is a very good source of protein and contains a fairly good amount of minerals like calcium, phosphorus and magnesium. It helps to fight arthritis and joint pains.
As this soup has ginger, cumin, pepper, shallots and supplemented with garlic, which has multiple health benefits. This is a simple soup which can be your dinner any day. This is also made during the winter season and is also good for growing children. Of course, this soup should be piping hot with some extra pepper. When had with a toast it becomes tastier. In the original recipe only ginger is added, I added some garlic for its properties together with its flavour. Having some ghee on a daily basis is very good for health. And if you don’t like ghee, can go for olive oil/coconut oil or butter. Celery is my twist for this recipe. I add celery for most of the soups and broth due to its health benefits and that you get a glowing skin if you use it on a regular basis.
Shallots are the core ingredient of this dish. There is a reason for this. Shallots are an important plant in Indian medicinal practices and are s an effective remedy for several ailments in the Ayurvedic system of healing. In fact, they can heal numerous bodily conditions for thousands of years – both internally and externally. Additionally, shallots and other onions have a natural “cooling” effect on the body, which makes them beneficial for lowering inflammation, muscle aches, swelling and water retention. Above all it detoxifies your body there by reducing the chances of food allergies and prevention of multiple diseases including cancer. An halwa type medicine is made with shallots and molasses for the women to heal the wounds which took place during delivery.
I’ve used a shoulder piece of the lamb with ribs for this recipe as I wanted to include a fair amount of bones to get maximum benefit of the broth. We can use any part of lamb for this. You can also add the meat by shredding it and adding to the soup. I did not use it as I wanted to with a clear soup. ( P.S. I used the meat for sandwich filling 🙂 Tempering is also an option according to one’s choice. Doing this will give the correct flavor and that extra punch.
Add all the ingredients for the soup in a pressure cooker and pressure cook it for 20 minutes. Reduce the flame to minimum after the first whistle.
Allow the cooker to release its pressure on its own.
Also, strain the broth from the cooker to a boiling pot or soup pot.
Allow it to boil.
Then, chop the shallots and garlic for tempering.
And also heat a pan, add a tablespoon of ghee. Throw in the shallots and garlic.
Fry till golden brown. Pour on to the soup. Adjust the seasoning now.
Enjoy your soup with toast!!!!