My grandma’s speciality soup…
It’s only March and we are having 77 degrees F, unbelievable! We had the mildest winter ever and it looks like we skipped spring and hopped into summer. Due to the extreme temperature hike, I felt so sick last night and was horrified by the thought of falling more sick and missing all the outdoor fun over the weekend. Last night, I sipped hot rice and mung bean porridge which is my ultimate comfort food, drank lots of water and put my body to a good rest. This morning, I woke up perfectly well, the sight of bright and shining Sun made me even more happy. I couldn’t wait to get out of the house and to embrace the beautiful day. In the evening, we hit the beach and spent some good time enjoying the sunshine, breeze and then watched the Sun setting gracefully. It was pure bliss! Here is the picture of the beautiful sunset that I clicked.
Now let me talk about this soup. I was introduced to this soup by my grandma when I was a kid, since then I’ve sipped it like crazy. Whenever I visited my grand parents, my grandma made sure make this soup for me. And I was seen sipping this soup whole day till I made sure that the whole pot of soup was finished. I was so unlike my cousins and my sister who weren’t that keen about this soup and I felt so happy as I didn’t have to share with them. Once in a while my mom made this soup too, however I always felt that my grandma’s tasted much better than my mom’s.
I’ve been always told by my grandma that this soup is very healthy, nutritious and good for my legs. Since it is made with goat legs, this soup is rich with bone marrow. Bone marrow is considered a real delicacy in many countries and is served at many fine restaurants. Bone marrows are good source of calcium, iron and protein. This soup has a high fat content, however the fat in bone marrow is not saturated fat. So I would say it’s good to have this soup once in a while and is a true delicacy. Make sure you make this with goat legs and not goat meat.
Goat’s Leg Soup
Serves: 5 people
Ingredients
To grind
- Cumin seeds- 2 1/2 tsp
- Coriander seeds- 2 tsp
- Whole peppercorns- 1 1/2 tsp or according to your needs
- Small onions or shallots, chopped- 10 small onions or 3 large shallots
- Goat’s leg- 1 lb or 8 pieces
- Small onions or shallots, cut long- 10 small onions or 3 large shallots
- Water- 4 cups
- Salt- to taste
Instruction
- In a blender or using a mortar and pestle coarsely grind the above mentioned ingredients “to grind”.
- I made this in a pressure cooker, you could make it in a large soup pot instead.
- Clean the goat legs under running water, remove any unwanted fat clinging to the bones.
- Combine the ground mixture, goat legs, small onions chopped and water in the pressure cooker or a soup pot.
- Add enough salt and close with the lid.
- If you are cooking in a pressure cooker, cook for a little longer till 5 to 6 whistles if your pressure cooker gives out whistles or till it rocks hard.
- While cooking in a large pot, you have to cook for a long time till the meat near to the bone has cooked well and water reduces to almost half the amount. Cover the pot and cook.
- Open the pressure cooker after the pressure has subsided and cook at medium heat for some more time till the water has reduced to half.
- Have a taste and add more salt and ground pepper if needed.
- This soup should be salted well.
Tips:
- Goat legs are available in most stores that sell halal meat.
- Don’t add any oil while cooking as the goat legs will release all the fat while cooking.
- I like to have this soup on the day it’s made, when refrigerated the fat layer will deposit on the top and the sight of thick yellowish fat layer literally freaks me out.
- Cumin seeds- 2½ tsp
- Coriander seeds- 2 tsp
- Whole peppercorns- 1½ tsp or according to your needs
- Small onions or shallots, chopped- 10 small onions or 3 large shallots
- Goat's leg- 1 lb or 8 pieces
- Small onions or shallots, cut long- 10 small onions or 3 large shallots
- Water- 4 cups
- Salt- to taste
- In a blender or using a mortar and pestle coarsely grind the above mentioned ingredients "to grind".
- I made this in a pressure cooker, you could make it in a large soup pot instead.
- Clean the goat legs under running water, remove any unwanted fat clinging to the bones.
- Combine the ground mixture, goat legs, small onions chopped and water in the pressure cooker or a soup pot.
- Add enough salt and close with the lid.
- If you are cooking in a pressure cooker, cook for a little longer till 5 to 6 whistles if your pressure cooker gives out whistles or till it rocks hard.
- While cooking in a large pot, you have to cook for a long time till the meat near to the bone has cooked well and water reduces to almost half the amount. Cover the pot and cook.
- Open the pressure cooker after the pressure has subsided and cook at medium heat for some more time till the water has reduced to half.
- Have a taste and add more salt and ground pepper if needed.
- This soup should be salted well.
Don't add any oil while cooking as the goat legs will release all the fat while cooking.
I like to have this soup on the day it's made, when refrigerated the fat layer will deposit on the top and the sight of thick yellowish fat layer literally freaks me out.
