If you are experiencing hair loss, it could be due to a variety of reasons like stress, lack of sleep, lack of vital nutrients in diet like Iron, calcium and vitamins. If calcium deficiency is causing your hair loss, this Calcium rich mutton bone broth will help arrest hair fall. (முடி வளர மட்டன் எலும்பு சூப்)
Do you feel that your hair is growing slower than usual? What about your nails? Are they growing at usual speed? Are your nails weak and brittle? Do you experience body and join pain regularly? Then it is possible that you are having calcium deficiency.
- Making this soup is easy but cooking takes time.
- This is not a low fat soup. I have shown one method for removing the fat.
- This is an Indian version of bone broth.
We will cooking this soup till the hard bones become soft that you can easily squish it by gently pressing on it. When bone is cooked till it becomes so soft, nutrients like calcium, bone marrow and collagen ooze out of it into the soup.
These nutrients help improve immunity, joint health, bone density and overall health of the person. But they will not otherwise ooze into the soup without simmering for extended periods of time. Since we will also be adding our Indian spices, we will be getting the benefits of them as well. You can do a simple bone broth without any of these spices but they do add to the flavor and in case you are not very fond of meaty flavur in food, these spices will help mask it.
Ingredients for making bone broth
Ginger – 1 inch piece – Wash, peel and chop into small pieces
Garlic – 2 cloves – Wash, peel and chop into small pieces
Cinnamon stick – optional.
Anise flower – optional
Cumin seeds and black pepper – Whole or ground coarsely.
Onions – chopped
Coriander leaves (cilantro) – wash and chop
Garlic cloves – peeled
Green pepper – sliced.
And the main ingredient – Goat meat with bones (250 gms). You can also get bones alone in some butcher shops.
Method for making Indian bone broth
We will be using the pressure cooker to cut short the cooking time to about 4 hours.
The same broth can be cooked in a regular vessel or slow cooker as well but you will have to simmer this overnight.
Heat oil (preferably sesame seed oil / ghee) and season with fennel seeds. Then add the curry leaves followed by green pepper.
After stirring for a about a minute, add the tiny chopped ginger and garlic pieces. Stir fry till the raw smell is gone.
Add anise flower and cinnamon sticks. If you do not like their smell in the soup, remove them after stir frying for a few seconds as their smell will intensify during simmering.
Add the chopped onions and stir fry till they are cooked a little.
After this we will be adding the rest of the items. These will not be stir fried in oil but rather boiled in water.
Add them one by one or all of them together. It does not matter.
Add 10 cups of water. We will be simmering for a long time so volume will reduce. Add salt now but be careful to remember that the volume will reduce.
Bring everything to a rolling boil.
When the soup is boiling, wash mutton pieces in water with turmeric mixed in it. Turmeric is a germicide and it will also help remove raw meat smell. Wash thoroughly and add into the boiling soup.
You do not have to chop the meat pieces into smaller pieces as we will be cooking for a long time. We also won’t be consuming the meat pieces.
Close the pressure cooker. You can cover the weight with wet paper kitchen towels to prevent spraying of soup in your kitchen.
Cook on high heat till 7 whistles or more depending on the amount of meat and water used.
Then turn the stove’s knob to very low heat so that the flame will be just enough to keep the soup simmering without a lot of evaporation.
Cook for 3 to 4 hours like this. The bones have been cooked well if the meat that was stuck on it falls off when you pick up a bone piece. You should also be able to squish the bone piece effortlessly. If these two things don’t happen, simmer the soup some more.
If you are not in a hurry to serve the soup immediately, do not release the steam but allow the soup to cool down in the cooker by itself. In pressure cooker, the heat will continue to cook the soup and extract all the nutrients.
When we were younger, we were made to drink the soup as well as chew on small soft rib bones. The collagen in this soup will help lubricate the joints and seal leaky gut.
Using a ladle, you scoop up the soup along with the floating spices and leaves and serve it or you can filter the soup before serving.
If you prefer to use this as a soup stock in future, this filtered soup can be kept refrigerated for 3 to 4 days or kept frozen for a month provided you live in a place with no power failure.
As you can see below, this soup will have a creamy appearance because of the collagen and calcium.
If you have high cholesterol and would prefer to remove some fat, chill it and the fat will solidify at the top. For growing children, give the soup without removing fat as we do not want to remove fat soluble nutrients that will get removed along with fat.
You can add some fresh coriander leaves before drinking for additional flavor.
In my parent’s house, we had this bone broth every Sunday before lunch. I have not been very regular in making it but recently I have started to make it more often especially if I feel like one of us might be coming down with common cold. And I strongly believe that many trips to the hospital have been avoided as the symptoms seem to subside after a couple of cups of this bone broth. So I guess it is well worth the effort it takes to make it.