Pressure cook the mutton along with cinnamon, cardamoms and salt in 3 cups water for 20-25 minutes on a low flame after the first whistle.
Dry roast the oats for a minute.
Heat oil in a pan and saute the onion till light brown.
Add the ginger-garlic paste & all the dry spices mixed with some water. Stir fry for a few seconds.
Add the tomato puree and the roasted oats. Mix well and simmer for a minute.
Add the mutton along with the stock. Bring it to a boil & simmer for 5-10 minutes or till the soup thickens to a desired consistency.
Garnish with coriander leaves. Serve as a light meal or enjoy whenever you wish.
