Experience the comforting and flavorful Alni Rassa, a traditional Mutton Soup hailing from Maharashtra, India. This soul-soothing broth is made with tender mutton, aromatic spices, and a handful of fresh herbs, creating a nourishing and delightful soup that warms the heart.
Alani Rasssa is a bone broth given to young kids since it’s not very spicy.
How to make Alani Rassa (Mutton Soup):
Alani rassa is a simple bone broth that is usually enjoyed by young kids because it’s not very spicy and is also good for their health. To prepare it, start by marinating the mutton pieces with salt and turmeric, and set them aside. In a pressure cooker, fry all the whole spices along with onions until they become translucent. Then, add the ginger, garlic, or coriander leaves paste and fry until the raw smell disappears. Add in the marinated mutton pieces and fry for some time. Finally, add water and pressure cook for 3 whistles, or approximately 20 minutes.
Serving Suggestion for Alani Rassa (Mutton Soup):
Serve this as is or with Steamed Rice, Bhakri, Chapati, etc., You can use it as a flavorful foundation to build upon and add various ingredients to suit your taste.
Alni Rassa (Mutton Soup)
Equipment
- 1 Pressure cooking
Ingredients
- 1 lb mutton cleaned and washed
- Salt and turmeric for marination
- Oil
- 3 cloves
- 1/2 inch cinnamon stick
- 1 cardamom pod
- 5 peppercorns
- 1 onion finely chopped
- 1/2 cup cilantro leaves coriander
- 1/2 inch ginger
- 4-5 large cloves of garlic
- Salt to taste
- Water around 2-3 cups, to cook the mutton
- Finely chopped coriander leaves for garnish
Instructions
- Begin by marinating the mutton with a pinch of salt and turmeric, ensuring that the flavors seep into the meat. Allow the mutton to marinate for at least 30 minutes.
- In a heavy-bottomed pot or pressure cooker, heat oil over medium heat. Add cloves, cinnamon stick, cardamom pod, and peppercorns to the hot oil, infusing the aroma into the dish.
- Sauté the finely chopped onions until they turn golden brown, adding a delightful sweetness to the broth.
- Add a paste made of 3 tbsp of ginger, garlic, and cilantro leaves to the pot. Cook the mixture until the raw smell dissipates, releasing the herbal essence.
- Now, add the marinated mutton to the pot, and continue to cook until it is well-browned and sealed, sealing in the juices and flavors.
- Pour in about 2 cups of warm water, ensuring that it covers the mutton, and close the pressure cooker. Allow the mutton to cook for 3-4 whistles or until it becomes tender and succulent.
- Once the pressure is released and the mutton is cooked to perfection, remove the mutton pieces from the pot and set them aside, preserving the cooked mutton stock.
- To serve as Alni Rassa (Mutton Soup), add a generous amount of freshly chopped coriander leaves to the cooked mutton stock, infusing the soup with its vibrant aroma.
- Reheat the soup if necessary and ladle it into serving bowls, garnishing with additional chopped coriander leaves.
Relish the soothing goodness of Alni Rassa, allowing the comforting warmth and richness of the mutton stock to envelop your senses. This flavorful and nutritious Mutton Soup is best enjoyed with steamed rice or Indian bread, creating a wholesome and satisfying meal that’s perfect for any occasion. Savor the heartwarming taste of Alni Rassa, a cherished gem from the heart of Maharashtra, and let it transport you to a world of culinary delight with each delightful spoonful.