Please see this Recipe of Mutton Bone Soup

Ingredients :

Mutton Bones - 1/4 Kg., Salt - as per your need, Peppercorns - 7-8, Cinnamon - Little powdered, Cloves - 7-8 powdered, Cumin Seeds - 7-8, Tomato - 1 medium size(cut in to small pieces), Water - Quantity as required, Shajeera - Little

Method :

Wash Mutton properly and keep aside.Take a pressure pan and add Mutton, Tomoto, Turmeric, Salt, water, powdered Cloves, powdered Cinnamon, peppercorns.

Pressure cook up to 15 mins untill the bones and flesh are tender. When the steam releases open the lid and transfer the content to a bowl. In the same pan heat ghee, season with Shajeera and Cumin Seeds, add the pressure cooked content and let boil for a minute. Switch off and serve.

(http://www.indusladies.com/forums/non-vegetarian-kitchen/59225-mutton-bone-soup.html)

You can also see

http://www.ammas.com/a1/advisors/index.cfm?r=va&qid=106050&cid=4932554

http://www.ammas.com/ar/home.cfm?r=va&bid=1519&topicid=2&tid=106050

You can also see this Recipe

http://www.spicytasty.com/soups/mutton-soup/

Ingredients :

Mutton - 1/2kg(Including bone), Onion - 1(Medium), Green chilies - 2(optional) ,Whole Black pepper(Peppercorns)- 10, Cumin seeds - 1 1/2 tsp Fennel seeds - 1 tsp, Ginger and garlic paste - 1/2 tbsp,

Turmeric powder - 1tsp, Curry leaves - 6 to 8 springs, Coriander Leaves - 2tbsp, Salt to taste ,Tomato- 1(Finely chopped), Bay Leaves - 2, cloves - 2, Cinnamon - 1/2 inch stick, Water - 4 cups

Method :

Heat oil in a pan add cumin seeds ,onions,curry leaves(4 springs) fry them now add peppercorns .Just shallow fry all the above ingredients.Remove it from heat . Grind the above mixture (don’t grind it like a fine paste ).

Now heat a pressure pan with oil in it add cloves ,cinnamon,bay leaves,ginger and garlic paste fry it up to 2minutes and add the above grind mixture into it. Fry them up to 3 minutes and add curry leaves and green chilies(optional),tomato ,salt and just fry it up to 3 minutes .

And add the mutton pieces into it ,mix it well so the mutton pieces blend well with the mixture now add a little turmeric powder in to add 2 cups of water with a tsp of oil on top it.

close the pressure cooker and cook upto three whistle in low flame. And garnish it with coriander leaves.

Serve it hot.

You can also see

http://www.ammas.com/ar/home.cfm?r=va&qid=79946&bid=0&topicid=2

http://cooking4allseasons.blogspot.com/2008/04/mutton-soup-blended-in-herbs-and-spices.html

http://www.sailajakitchen.com/2009/09/gosht-ka-sherva.html

http://kavithavin-kaivannam.blogspot.com/2009/07/mutton-soup.html

http://myworldofrecipes.blogspot.com/2009/06/veg-shorva-sherva.html

(Rated by 1 Council Member)

Ingredients: 8 ounces Lamb -- Ground 1 Small Onion -- Chopped 1/2 teaspoon Ginger Salt And Pepper -- To Taste 1/2 teaspoon Red Pepper Flakes 2 tablespoons Olive Oil 1 large Onion -- Chopped 5 tablespoons Rice 2 large Leeks -- Chopped 1 teaspoon Turmeric 2 tablespoons Dill -- Chopped 4 cups Beef Broth Directions:

Mix lamb with small onion and ginger. Add salt, pepper and red pepper flakes. Mix well and form into small balls. Saute onion in oil for 5 minutes, add meatballs and saute until well browned on all sides. Add broth, rice, leeks, and turmeric. Bring to boil, cover and simmer for 20 minutes. Add dill and simmer for 5 more minutes and serve.

Recipe 2 Description Ingredients

* 2 Tablespoons Olive Oil * 3 Medium Onion -- Sliced * 2 Cloves Garlic -- Chopped * 2 Pounds Lamb -- Cubed * 2 Ounces Split Peas * 1 Can Tomatoes -- Chopped * 2 Medium Jalapeno -- Chopped * 2 Tablespoons Cilantro -- Chopped * 2 Teaspoons Turmeric * 2 Teaspoons Pepper * 4 Medium Potatoes -- Cubed * Salt -- To Taste * 6 Cups Beef Broth

Directions Saute onions in oil for 5 minutes. Add garlic and lamb, saute for 10 minutes. Add split peas, tomatoes, jalapenos, spices and broth. Bring to a boil and simmer for 1 hour. Add potatoes and simmer for 30 minutes. Season with salt and serve.

Recipe 3 1.5-2 lbs. bone-in lamb chunks 1 large onion 1 tsp. ground coriander 2-3 tomatoes, peeled and sliced or chopped 2-3 carrots, peeled and cut into thick diagonal slices 3-4 potatoes, peeled and halved 4-5 turnips, peeled and halved 1 handful cilantro leaves, chopped salt and pepper flatbread

In a medium frying pan*, cook the onions in a little oil until they begin to brown on the edges, adding the coriander and some salt. Increase the heat and place the lamb in the pan, searing it on all sides. Transfer the meat and onions to your crockpot.

Cover the meat with about 2" of water (this took ~3 qts. in my cooker). Add the tomatoes, some more salt, and some pepper. Cook on low 4 or more hours while you're at work.

When you get home, increase the temperature to high and add the carrots, potatoes, and turnips so that they cook for another hour or until tender (if your potatoes are very large you may want to put them in for 30 min. before adding the other veggies). While those are cooking, remove the lamb chunks and pull the meat off the bone and return it to the pot (optional). Before serving, adjust the salt level and stir in the cilantro. Serve in large bowls with strips of flatbread to dunk or immerse in the soup.

*If you're using a pressure cooker, you can do this all in the PC. Cook it on the highest pressure for 40 minutes before adding the vegetables. Release the pressure and cook for 7-8 minutes more with the veggies.

(Rated by 1 Council Member)