Gosht Maraq - Lamb Soup

Ingredients

Lamb with bones	800 Gms.
Ginger chopped	2’’Piece
Garlic   chopped	6 Cloves.
Fresh Coriander	Small Bunch
Mint	Small Bunch
Green chili.	2 Nos.
Tomato	1 Nos.
Onion sliced	1 Nos.
Salt	To Taste
Black pepper	1/2 Tsp.
Cloves	4 Nos
Cinnamon	1’’Piece
Pure Ghee	2 Tbsp.
Lime wedges	3 Nos.
Water	As Needed

Method of Preparation

• Wash mutton thoroughly.
• Heat ghee in a thick bottom pan, add onion slices and fry until golden brown, remove onion from the ghee & keep aside. 
• Add cinnamon, cloves, black pepper and let them crackle.
• Add ginger, garlic, green chilies and saute until garlic turns brown. 
• Add mutton and stir fry for some time. 
• Add water, salt, mint & coriander stems to the pan.
• Bring it to boil, reduce flame & let it simmer gently for 45 minutes or till the lamb is almost done.
• Take out the lamb pieces, remove flesh & marrow from the bones. 
• Put back the bones to cooking liquor, add tomato & some more water if required.  Let it simmer for another hour. 
• Adjust seasoning & strain. Discard whole masala & bones.
• Cut deboned lamb into pieces or strips.
• Place lamb pieces, fried onion, chopped mint, coriander in serving bowl pour hot Maraq over the lamb.  Serve with lime wedge.