Veeramachaneni Ramakrishna Diet |Mutton Bone Soup VRK style |Viven's Kitchen

Servings: 5 - 6 cups Ingredients 500 gms lamb bones 3 tbsp ghee 1.5 tbsp ginger juliens 2-3 garlic pods 1 tsp peppercorns 1 tsp Fennel Seeds 2 green chili 1 tsp Cumin seeds 3 cardamom 1 inch stick cinnamon sea salt to taste 1 onion chopped half a bunch of coriander leaves 1 tsp turmeric powder Lemon Instructions In a pressure cooker. Add the mutton bones, ghee, ginger juliens,garlic pods,pepper corns fennel seeds,cardamom,cinnamon,sea salt,onion,bunch of coriander and turmeric. Add 500ml of water and cover. Cook for 10 to 12 whistles or till the bones are little soft. It takes longer for the bones to cook than the meat. Once the bones are done. Open the lid,transfer it to a large bowl and add cook for 6 to 7 hours on a very low flame and adjust the consistency of the soup by adding water. Bring to a boil. Remove from heat and serve hot.