INDIAN MUTTON SOUP

6 shallots , or 1 small red or browen onion, finely sliced

2 tablespoons oil

2 tablespoons ghee or butter

1 medium red or brown onion, sliced

2 slices fresh ginger, very finely chopped

4 cloves garlic, very finely chopped

1 sprig curry leaves (karuvapillai )

2,5 cm ( 1 in ) stick cinnamon

2 cardamom pods, bruised

3 cloves

375 g ( 12 oz ) muttonor lamb, cubed

1 teaspoon finelly ground black pepper

½ teaspoon chilli powder

3 teaspoons coriander powder

½ teaspoon cummin powder

4 cups water

1 teaspoon salt

1 ½ cups coconut milk

llime or lemon juice to taste

Fry shallots in hot oil until crisp and golden brown. Drin and set aside in a screw-top jar for garnish.

Heat ghee and gently fry onion, ginger, garlic, curry leaves,cinnamon, gardanom and cloves for 3 –4 minutes, stirring frequently. Add meat, pepper, chilli powder, coriander and cummin and fry gently for a new minutes until meat is well coated with spices. Add water and salt, cover pan and simmer until meat is tender. Add coconut milk and cook for another 10 minutes.

Sprinkle with lime or lemon juice to taste, and garnish with fried shallot. Serve with chunks of Franch bread.