Bone-Marrow is considered a delicacy in many countries with India being one of them.
We in Mangalore prepare variety of mutton dishes with bone marrow in them. Not everyone accepts the taste of the bone marrow flesh but, I suggest you taste it once. Eating with hands is the best way to enjoy the bone marrow. Taste it and drop by again until my next post. Would loved to hear back if you’re still reading. Ciao!!
Preparation time: 5 minutes
Cooking time: 45 minutes
Required appliance: Pressure cooker (Mine is a Prestige hard-anodized which comes with a insertable pressure regulator on the lid.
Bone marrow (frozen or fresh) – 5 or more chopped, with flesh
Celery leaves or 2 stalks – 1/2 cup, chopped
Egg – 1
Corn flour (optional) – 1 tbsp
Salt as required
Water – 3 cups
Rice vermicelli noodles/Egg noodles – for 2 servings
1. Into a large pressure cooker, place the mutton bones along with 2.5 cups of water. Add 1/4 tsp salt. Close the lid and Insert the pressure regulator (Check instructions on how to use a pressure cooker for the type you own). Set the heat high.
Since mine comes with an insertable pressure regulator. Take 6 – 7 whistles. This must take approximately 25 – 30 minutes. Turn off heat and let the steam escape on it own.
2. Remove lid, placing it on heat add celery. If you’re using corn flour take some of the liquid from the soup into a glass with some cold water, add flour, mix. Add this to the soup (adding corn flour directly into very hot liquid will form lumps).
3. After a boil. Lightly whisk the egg with a fork and immediately stir until it gets mixed into the soup. Add salt and pepper powder. Turn off heat.
Cook the rice noodles as per instructions on the package in a separate container. Strain and serve it over the soup.
Done! And, it’s that easy 🙂
Enjoy the flavored bone flesh with hot soup.
When I prepare with Celery stalks.
If you have any questions please feel free by commenting below 👋 🌹