Mutton & Lentil Soup | Kerala Style | SuperChef Nandakumar

Mutton & Lentil Soup

Kerala Style

Ingredients

  • Mutton with Bone: 300 gms
  • Red Gram Dal [vanpayar]: 125 gms
  • Onions Large: 2 nos
  • Carrot Med. Size: 2no.
  • Beans: 6 no.
  • Refined oil: 3 tbsp
  • Garlic chopped: 6 Flakes
  • Ginger small piece chopped: 3 no.
  • Cumin Powder: 1 tsp
  • Chilly Powder: ½ tsp
  • Black Pepper Powder: 1 tsp
  • Whole spice Powder: ½ tsp
  • salt: To taste
  • Chilly Paste: ½tsp
  • Veg. stock: 1000 ml
  • Celery: 1 no.
  • Coriander Leaves: 2 tbsp

Method

  • Clean the lamb pieces, wash and squeeze the water and sauté in a wok with oil on a high flame till the sides turn brown. Add all vegetables, cut into dices and sauté.
  • Add spice powder spices and condiments and continue sautéing for another five minutes till the vegetables become tender.
  • Allow the soup with meat and vegetables to simmer
    on a low fire by removing the scum at regular intervals. When the stock has reduced,
    soak the red bean in water over night and while making the soup, side by side, boil till the bean is well cooked, Keep little bean lentil separate for blending.
  • Allow the soup to boil on low fire. Using a strainer remove the meat from the soup, allow to cool.
  • In the meantime blend little portion of red bean and stock in a blender to a fine paste. Add this to the soup and stir well.
  • Check the seasonings, add coriander leaves. Slice the meat off the bone and add to the soup.
  • Serve the soup hot with a dash of coconut oil and coconut milk, garnished with golden brown shallots.

Recipes Credits

SuperChef Nandakumar

SuperChef-Nanda-Kumar2

Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.

From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.

Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.

And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.

He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!

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Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination. From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai. Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef. And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine. He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS. Cheers!

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