Mutton Kheema Soup / Ground Goat Soup
In Kheema soup ground goat is cooked well using aromatics and spices starting with onion, tomato tempering and one of the best starter or appetizer during winter seasons.
It’s been a chilling day and I’ve been sitting here on my couch thinking about what to do so that I get some motivation to start my day. Normally I love to prepare non vegetarian Indian spicy food in winters . We have this lovely Afghani store where we usually shop for meat specially goat meat . They keep fresh goat meat and more then chicken I prefer goat.
My mom says mutton paya soup (Soup made from goat legs or trotters) is rich and good in winters. I was looking for goat leg bones but couldn’t somehow get them. Bit disappointed though, but then saw fresh ground goat(goat mince) and thought why not make the same soup as paya soup and it really made my day. Just my type soup.
I have used fresh goat mince for this recipe . Gave tempering of onions, tomatoes and some spices. Chopped ginger soothenes the throat. Thyme gives it extra flavor but can be omitted. I really enjoyed it and now waiting for my son to come from school and taste it. Surely he will like it too. So guys! enjoy the rest of the winter with this soup.
Preparation Time: 10 Minutes
Cooking Time : 25 Minutes
Serves :4
Ingredients :
- 200 Grams of Kheema/Minced goat/Ground goat
- 1 Tablespoon oil
- 1 Medium size onion, chopped
- 1 Medium tomato, chopped
- 3-4 Green chilies, chopped
- 2 Bay Leaves
- 2 Tablespoon Coriander leaves/Cilantro , chopped
- 1 Sprig of Thyme(Optional)
- 1/2 Teaspoon black pepper powder
- 1/2 Teaspoon Turmeric Powder
- 2 inches ginger, finely chopped
- 4 Cups of Chicken or vegetable stock or water
- Salt to taste
Method:
In a medium saucepan kept on medium heat, add oil.
Once the oil is nice and hot, add bay leaves and chopped onions and fry till onions go translucent.
Add chopped green chilies and tomatoes. Fry till tomatoes become soft and mushy.
Add chopped ginger and fry for a minute.
Add minced goat, turmeric powder and a cup of stock or water.
Mix , cover and cook for about 10 -15 minutes on medium heat . Check if the mince is cooked well.
Add the remaining water, chopped coriander leaves and thyme. Mix and let the mixture boil for 5 more minutes on high heat.
Add pepper powder and mix .
Remove from heat and enjoy .
Pooja Nadkarni
Serves 4 People
10 minPrep Time
25 minCook Time
35 minTotal Time
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Ingredients
- 200 Grams of minced goat(Ground goat)
- 1 Tablespoon oil
- 1 Medium size onion, chopped
- 1 Medium tomato, chopped
- 3-4 Green chilies, chopped
- 2 Bay Leaves
- 2 Tablespoon Coriander leaves/Cilantro , chopped
- 1 Sprig of Thyme(Optional)
- 1/2 Teaspoon black pepper powder
- 1/2 Teaspoon Turmeric Powder
- 2 inches ginger, finely chopped
- 4 Cups of Chicken or vegetable stock or water
- Salt to taste
Method
- In a medium saucepan kept on medium heat, add oil.
- Once the oil is nice and hot, add bay leaves and chopped onions and fry till onions go translucent.
- Add chopped green chilies and tomatoes. Fry till tomatoes become soft and mushy.
- Add chopped ginger and fry for a minute.
- Add minced goat, turmeric powder and a cup of stock or water.
- Mix , cover and cook for about 10 -15 minutes on medium heat . Check if the mince is cooked well.
- Add the remaining water, chopped coriander leaves and thyme. Mix and let the mixture boil for 5 more minutes on high heat.
- Add pepper powder and mix .
- Remove from heat and enjoy .
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FRENCH ONION SOUP EASY RECIPE
PRAWNS IN MASHED GREEN GRAMS SOUP
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Mutton Kheema Soup / Ground Goat Soup — 1 Comment