White Soup Safed Sarvo Recipe
Ingredients
| Garlic | 4 Clove (5gm), chopped | |
| A piece of fresh ginger, about 1/2-inch cube | ||
| 1 1/2 pounds neck of lamb, with bone left in, cut into 1-1 1/2-inch cubes | ||
| 1 medium-sized onion, Jinely chopped | ||
| Beef broth | 4 Cup (16 tbs), canned | |
| Beef broth | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Blanched almonds | 1 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Whole | 4 Tablespoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Cumin seeds | 1/8 Teaspoon | |
| Mint leaves | 2 Tablespoon (GARNISH) | |
| 1 lemon cut into 6 wedges | ||
Directions
Put the garlic and ginger into the container of an electric blender, along with 1/4 cup water.
Blend at high speed until you have a smooth paste.
In a largish pot, combine the meat, chopped onions, garlic and ginger paste, beef broth, salt, and bay leaf.
Bring to a boil.
Cover, and simmer gently for 1 1/2 hours.
Meanwhile, soak the blanched almonds in the milk.
In a small, heavy-bottomed skillet, dry-roast the whole-wheat flour over a medium flame, stirring constantly until the flour is 2 or 3 shades darker (this should take about 3 minutes).
Then turn off flame and pour flour into a medium-sized bowl.
When the soup has cooked for an hour and a half, take out a cup of the boiling liquid and mix it well with the roasted whole-wheat flour in the bowl.
When the mixture is smooth, pour it back into the pot of soup.
Put the milk and almonds into the blender and blend at high speed until you have a thin, smooth paste.
Add to the simmering soup.
Taste the soup.
Add cayenne if you desire.
Heat the oil in a small skillet over a medium flame.
When hot, put in the whole cumin seeds, stirring for a few seconds until seeds begin to pop and darken, then add to the soup.
Stir soup again.
Turn off heat and leave soup covered.
To serve: This soup can be served with or without the pieces of meat (remove bay leaf though!).
Garnish with chopped mint leaves and serve lemon wedges on the side.
Blend at high speed until you have a smooth paste.
In a largish pot, combine the meat, chopped onions, garlic and ginger paste, beef broth, salt, and bay leaf.
Bring to a boil.
Cover, and simmer gently for 1 1/2 hours.
Meanwhile, soak the blanched almonds in the milk.
In a small, heavy-bottomed skillet, dry-roast the whole-wheat flour over a medium flame, stirring constantly until the flour is 2 or 3 shades darker (this should take about 3 minutes).
Then turn off flame and pour flour into a medium-sized bowl.
When the soup has cooked for an hour and a half, take out a cup of the boiling liquid and mix it well with the roasted whole-wheat flour in the bowl.
When the mixture is smooth, pour it back into the pot of soup.
Put the milk and almonds into the blender and blend at high speed until you have a thin, smooth paste.
Add to the simmering soup.
Taste the soup.
Add cayenne if you desire.
Heat the oil in a small skillet over a medium flame.
When hot, put in the whole cumin seeds, stirring for a few seconds until seeds begin to pop and darken, then add to the soup.
Stir soup again.
Turn off heat and leave soup covered.
To serve: This soup can be served with or without the pieces of meat (remove bay leaf though!).
Garnish with chopped mint leaves and serve lemon wedges on the side.
Chef
