To grind
Cumin seeds- 2 1/2 tsp
Coriander seeds- 2 tsp
Whole peppercorns- 1 1/2 tsp or according to your needs
Small onions or shallots, chopped- 10 small onions or 3 large shallots
For making soup:
Goat’s leg- 1 lb or 8 pieces
Small onions or shallots, cut long- 10 small onions or 3 large shallots
Water- 4 cups
Salt- to taste
Method:
In a blender or using a mortar and pestle coarsely grind the above mentioned ingredients “to grind”.
I made this in a pressure cooker, you could make it in a large soup pot instead.
Clean the goat legs under running water, remove any unwanted fat clinging to the bones.
Combine the ground mixture, goat legs, small onions chopped and water in the pressure cooker or a soup pot.
Add enough salt and close with the lid.
If you are cooking in a pressure cooker, cook for a little longer till 5 to 6 whistles if your pressure cooker gives out whistles or till it rocks hard.
While cooking in a large pot, you have to cook for a long time till the meat near to the bone has cooked well and water reduces to almost half the amount. Cover the pot and cook.
Open the pressure cooker after the pressure has subsided and cook at medium heat for some more time till the water has reduced to half.
Have a taste and add more salt and ground pepper if needed.
This soup should be salted well.
Tips:
Goat legs are available in most stores that sell halal meat.
Don’t add any oil while cooking as the goat legs will release all the fat while cooking.
I like to have this soup on the day it’s made, when refrigerated the fat layer will deposit on the top and the sight of thick yellowish fat layer literally freaks me out.