Bone Pepper Water


500 gm bones of lamb
1 medium onion, finely chopped
3 green chillies, slit lengthwise
1 stick cinnamon
6 cloves
8 black peppercorns
2 tomatoes, chopped finely
1 tsp salt
½ tsp chilli powder
½ tsp ground turmeric
1 tsp ground cumin
1 ½ ground coriander
1 tsp fresh garlic, crushed
1 tsp tamarind
Handful of coriander leaves
3 tbsp oil
½ tsp whole mustard seeds
½ medium onion, finely chopped for frying
1 sprig of curry leaves
¼ tsp ground fenugreek
50 gm cream coconut


  1. Wash the bones and set aside.
  2. Now put the bones, onions, green chillies, cinnamon, clove, peppercorns, tomatoes, cream coconut, salt and boil in two cup of water in a large saucepan for 30 minutes.
  3. Then add into the soup mixture chilli powder, turmeric, cumin, coriander, garlic, tamarind, coriander leaves and keep boiling for 10 minutes. Now remove from heat.
  4. Heat oil in a frying pan, add mustard seeds, onions, curry leaves and fry for few minutes. Now pour this over the soup and give it a light stir.
  5. Finally, bring the soup again to boiling point, sprinkle with fenugreek powder cooking for a minute. Then remove from heat and cover the soup to preserve the fragrance.

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