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- In a thick pan, add mutton, mutton bones, 10 glasses of water, carrots, onions, bay leaves, pepper corns, salt and boil on low heat for 2 hours.
- When the water evaporates and becomes 6 glasses of water, remove from heat, sieve and place in another bowl.
- To the above soup, add barley powder and cook until the soup thickens.
- Also add salt and pepper powder to taste, boiled mutton pieces and cook for another 5 minutes.
- Serve hot.