Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 400 | Grams | Mutton | neck or other piece |
| 1 | Piece | Pumpkin, White-Green | or any white vegetable. |
| 2 | Medium | Onions | |
| 1 | Piece | Ginger (Adhrak) | |
| 6 | Teacup | Water | |
| 2 | Tablespoon | Barley Powder | or dhal. |
| A | Few | Mint Leaves (Pudina) | |
| 1 | Piece | Cinnamon (Dalchini) | |
| 4 | Nos. | Pepper Corns | |
| As required | Salt | To Taste |
Method
The meat piece chosen, should not give any color to the stock. Cut and wash the meat and put it in cold water for some time. Meanwhile, cut the vegetables and wash them. Remove the meat from the water, and place it with all the other ingredients in another vessel, in fresh cold 6 cups of water. Boil for an hour. Remove the scum and strain the stock, and add salt to taste. This is the base for white soups.
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