Paloc Soup

Ingredients

• Paloc Soup
• Mutton/Beef, cut into small pieces 250 g
• Oil 2 tbsp
• Cumin (Jeera) 1 tsp
• Onions, chopped fine 2 tbsp
• Potatoes, peeled and diced ½ cup
• Refined flour (maida) 2 tbsp
• Salt to taste or 2 tsp
• Coriander (Dhania) powder 2 tsp
• Tomato, grated ½ cup
• Sour Cream to garnish

Preparation

• Wash the meat and place in a pan along with 4 cups of water.

• Bring to a boil and then let it simmer, covered till the meat is tender but firm.

• Remove the pan from the heat and leave to cool. When cool, lift out the meat pieces and keep the water aside.

• De-bone the meat and dice into small pieces, little larger than peas.

• Heat the oil and add the cumin. When it splutters, add the onions and sauté till limp but not brown.

• Add the potatoes, turn around a few times and then add the flour. Sauté over low heat till slightly colored (but not brown).

• Add the soup stock and stir till well blended and no lumps are formed.

• Add the salt and coriander and cook till potatoes are almost done.

• Add the meat and tomato and cook for a few minutes till well blended.

• Serve hot garnished with the sour cream.