Bharani Soup

A rejuvenating (especially for lactating mother) medicinal soup prepared and stored in porcelain pots called ‘Bharani’. It is traditionally made with one whole lamb and spices . An ayurvedic press is used to extract the juices from the simmered lamb. (Simmered for almost 24 hours) Hotel version of Bharani soup

No of portions: 4

Ingredients                              

1.  Cleaned mutton head without the brain

2.  Mutton shank bones 

3.  Cinnamon stick 

4.  Cardamom

5.  Cloves 

6.  Dry ginger 

7.  Crushed Pepper corns

8.  Small onion  

9.  Small onion rings fried in Ghee

10. Julienne of fresh Ginger 

11. Mustard seeds

12. Curry Leaves

13. Shredded Curry leaves 

Qty

1 no

4 nos

4 pcs

4 pcs

4 pcs

5 g

20g

500g

30g

20g

10g  

3 sprigs

10g

Method

1.    Clean the head bones and the shank bones well,     crack it into big pieces and blanch.

2.    Make a good stock with it (simmering only for about 6 hours) and during the last hour of

       simmering add the cinnamon, cardamom, cloves, and dry ginger. Reduce the stock to 

       about 1.8 liters.

3.    Heat a thick-bottomed pan, pour the ghee, crackle the mustard, curry leaf & fenugreek.

       Lower the heat and sauté well the crushed peppercorns for infusion.

4.    Once sautéed, add the sliced onions, ginger julienne, and fry till golden. Add the sultanas.

5.    Pour the stock and simmer for about 10 minutes.

6.    Serve hot, garnished with fried small onions and shredded curry leaf.