Bharani soup

A rejuvenating medicinal soup prepared and stored in porcelain pots called ‘Bharani’. It is traditionally made with one whole lamb and spices. An ayurvedic press is used to extract the juices from the simmered lamb. (Simmered for almost 24 hours)

Ingredients

1. Cleaned mutton head without the brain - 1 no.

2. Mutton shank bones - 4 no.s mutton-soup

3. Cinnamon stick - 4 pieces

4. Cardamom - 4 pieces

5. Cloves - 4 pieces

6. Dry ginger - 5 grams

7. Crushed Peppercorns - 20 grams

8. Small onion - 500 grams

9. Small onion rings fried in Ghee - 30 grams

10. Julienne of fresh Ginger - 20 grams

11. Mustard seeds - 10 grams

12. Curry Leaves - 3 no.s

13. Shredded Curry leaves(sprigs) - 10 grams

Preparation Method

Clean the head bones and the shank bones well, crack it into big pieces and blanch.
Make a good stock with it (simmering only for about 6 hours) and during the last hour of simmering add the cinnamon, cardamom, cloves, and dry ginger.
Reduce the stock to about 1.8 liters.
Heat a thick-bottomed pan, pour the ghee, crackle the mustard, curry leaf & fenugreek.
Lower the heat and sauté well the crushed peppercorns for infusion.
Once sautéed, add the sliced onions, ginger julienne, and fry till golden.
Add the sultanas.
Pour the stock and simmer for about 10 minutes.
Serve hot, garnished with fried small onions and shredded curry leaf.