1. In a large pan, add water along with whole spices, leeks, celery, and roughly chopped onions and carrots.
2. Add the mutton and season generously with salt and pepper.
3. Bring the mixture to a simmer over low-medium heat and cook for 5 to 6 hours, allowing the flavours to meld and the mutton to become tender.
4. After simmering, turn off the heat and strain the broth, setting aside the boiled mutton pieces. Return the mutton pieces to the strained broth again.
5. Reheat the saucepan and add the broth along with the mutton pieces.
6. Gradually add the ragi slurry to the mutton broth, stirring continuously until the broth slightly thickens.
7.Garnish with fresh parsley leaves and serve hot, accompanied by breadsticks.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
