A. Meat prep - In soup pot, cover meat with enough water. Bring to good boil and leave it to keep boiling for 5min. Remove pot from the stove. Drain the water to remove any impurities. Keep meat in the pot. Next, add clean water to the pot, covering the meat entirely. We are going to cook this until meat is fork tender. Return pot to the stove and cook with medium high heat. When the meat is cooking, gather and measure all ingredients 👉🏻 spices, potatoes, carrots, black peppercorns.

B. Blended paste - blend ginger, chillies (if using), brown and red onion with 1/4 cup of water, into a very fine puree.

C. Dried spices - In a pan, heat enough oil (1/4 cup) then add dried spices and blended paste (B). Sauté for few minutes.

D. Powdered spices - Next, add all powdered spices. Cook and keep stirring over medium low heat until aromatic. Remove from the heat.

E. Veggies - Add all cut veggies and cooked paste (D) into the soup pot. Stir and mix well. Cover and leave to cook until potatoes is almost tender.

F. Seasonings - Add seasonings and FINELY crushed black peppercorns. Stir to mix. Cover the pot again and cook until potatoes and meat are tender.

G. Garnish with store-bought fried onions, chopped coriander or scallions. Serve hot with bread or rice.

Note:
1. Always best to reheat before serving.
2. Adding potatoes helps the soup gets thicker after few heatings.
3. Always use dry and clean ladle to serve.
4. Refrigerate well but We keep ours on the stove and reheat the soup few times a day.