Pumpkin Mutton Broth

For the mutton stock: Wash the bones & flesh well.

Add 1 tsp salt and 1/2 tsp pepper to it. Also, add 1/2 the minced garlic & peppercorns and pressure cook with water on a slow flame for at least 45 minutes. Once done keep aside.

Strain the ingredients & keep the mutton stock aside. Separate out the shredded pieces of mutton to add to the soup later.

In a separate pan, boil the bottle gourd, yellow pumpkin, onion, and tomato in a very minimum amount of water. To this add the ginger & remaining minced garlic.

Once cooked, switch off the flame and allow it to cool.

Blenderize in the mixer to form a puree.

Transfer into a pan.

Add the mutton stock to this vegetable puree and adjust the consistency of the soup.

Bring back on the flame, and allow it to simmer for 5-10 minutes.

Add salt & pepper to taste.

At this point, you can add the shredded pieces of mutton too.

Lastly, add lemon juice and garnish with coriander.