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White Soup Safed Sarvo

Madhuri.Dixit's picture
Ingredients
  Garlic 4 Clove (20 gm), peeled and chopped
  Fresh ginger piece 1⁄2 Inch (About 1/2-Inch Cube)
  Lamb neck 1 1⁄2 Pound, with bone left in, cut into 1-1 1/2-inch cubes
  Onion 1 Medium, finely chopped
  Beef broth 4 Cup (64 tbs) (Canned Or Fresh; Do Not Use Bouillon)
  Salt 1⁄2 Teaspoon (Use More If Beef Broth Is Unsalted)
  Bay leaf 1
  Blanched slivered almonds/Unroasted cashews 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Whole-wheat flour 4 Tablespoon (Use Plain Flour As Substitute)
  Cayenne pepper 1⁄8 Teaspoon
  Vegetable oil 1 Tablespoon
  Whole cumin seeds 1⁄8 Teaspoon
  Fresh mint leaves/Fresh parsley leaves 2 Tablespoon (For Garnishing)
  Lemon 1 , 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lamb
Interest: 
Healthy

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