Goat Soup
Sanskrit
क्रोडदेशोद्भवं मांसमंस्या सह विखण्डितम् । अंसकीकससंयुक्तं पार्श्वकुल्या समन्वितम् ॥ ७ ॥ मृद्भाण्डे स्थालवक्त्रे तन्निक्षिप्य बहलोदके । हिङ्गुना चार्द्रकेणापि सैन्धवेन च संयुतम् ॥ ८ ॥ काथयेत्सुचिरं कालं यावत्तन्मार्दवं भजेत् । उत्क्वाथितमिदं सूपं ख्यातं शास्त्रविशारदैः ॥ ९ ॥
English
Flesh arising from the chest region, cut up together with the shoulder, joined with the shoulder bone and accompanied by the pārśva-kulyā: having put it into an earthen vessel with a plate set over the pot's mouth as a lid, in abundant water, together with asafoetida, with fresh ginger, and with rock salt, he should decoct it for a very long time, until it attains tenderness. This soup is called utkvāthita, "boiled right up", by those skilled in the treatises.
Ingredients
- 1.5 kg bone-in lamb or goat shoulder, breast, neck, and ribs
- 3 L water
- 50 g fresh ginger, sliced or bruised
- 1½ tsp asafoetida
- 2½ tsp rock salt, plus more to taste
Method
- Place the meat and bones, ginger, asafoetida, and salt in a large heavy pot with the water.
- Bring to a boil, then simmer very gently, covered, for 3 hours, until the meat is very tender.
- Adjust salt to taste and serve, bones and all.