Materials
500 g mutton thigh meat, finely chopped
100 g butter
250 g white cabbage – medium diced
5 cups of boiling water
500 g strained yogurt
2 tablespoons of flour
1 teaspoon salt
1 teaspoon of black pepper
1 teaspoon paprika
For the above
1 tablespoon of paprika
2 tablespoons of dried mint
2 spoonful butter
DIRECTIONS
Melt the butter in a lidded pot.
Then, gradually add hot water to prevent the meat from drying out; keep the lid on while cooking.
Add the cabbage to the sautéed meat.
Add the salt and hot water and allow to simmer over a low heat.
In a separate bowl, whisk the strained yogurt with two tbsp. of flour.
When the meat is cooked, add the black pepper, chilli flakes and the flour-yogurt mixture you have prepared.
Melt the rest of the butter in a pan and mix it with chilli flakes and dried mint. And serve the soup with this butter sauce.
