Mutton Soup

1.5 hours

4 persons

1.2kg Mutton, washed and chop into chunk

180g Shallots, chopped

5 cloves Garlic, minced

35g Ginger, minced

2 Pandan Leaves, cut into section

2 tbsp Plain flour, fry it without oil till golden brown and add 150ml water for use

5 tbsp Cooking oil

1.5 litre Water

1 tsp Cumin powder

1 tsp Fennel powder

1 tsp Coriander powder

2cm length Cinnamon stick

1 Star anise

3 Cloves

5 Cardamoms

2 cubes MAGGI HCS Less Salt Chicken Stock Cube

1 stalk Chinese celery, chopped

2 tbsp Fried shallots

1.	Heat oil, stir-fry shallots, garlic and ginger till fragrant. Add in cumin, fennel and coriander powder continue to fry till aromatic.
2.	Add in mutton and fry till well. Pour in water and bring to boil.
3.	Add in cinnamon stick, star anise, cloves, cardamoms and pandan leaves. Add in MAGGI HCS Less Salt Chicken Stock Cube and cook till mutton tender.
4.	Stir in the plain flour mixture and boil till the gravy become thicken. Scatter the chopped Chinese celery and fried shallots to garnish.
5.	Serve hot with steamed rice or French loaf.

Mini Footer