Beef Soup Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

Method:
Heat oil. Add cumin seeds and mutton. Fry mutton on high heat for 4-5 minutes.
Add onion and fry. Make a bouquet garni of cinnamon, black peppercorn, fennel, cloves and black cardamom in a muslin cloth. Add it in the pan. Add salt, dry ginger powder, garlic and saffron in the pan along with 4 cups of water. Pressure cook till mutton is done. Let the pressure release. Open the pan and let the soup cool. Squeeze the head of garlic and add the pulp in the pan. Squeeze the bouquet garni in the pan and discard it. Remove the mutton pieces from the pan and keep aside. Add whisked yogurt in the pan and bring the soup to a boil. Add the mutton pieces again and cook for 4-5 minutes. Serve piping hot, garnished with fresh coriander.

Method:

Whisk the buttermilk and egg together. Set aside. Mix the flour, caster sugar, baking soda and salt together. Cut in the butter using a pastry cutter or a fork. Work the dough until into coarse crumbs, and then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an 8-9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour. Transfer the dough to the prepared tray. Using a very sharp knife, score an X into the top. Bake at 205 degrees C until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil, if you notice heavy browning on top. Remove from the oven and allow bread to cool for 10 minutes, and then transfer to a wire rack.