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A soul-warming Mughlai soup made with tender mutton pieces and aromatic whole spices. This rich, flavorful broth is slow-cooked to perfection, making it a perfect starter or a light, comforting meal.
For 4 servings
Heat ghee or oil in a pressure cooker over medium heat. Add the whole spices (bay leaf, cinnamon stick, cloves, green and black cardamom) and sauté for 30-40 seconds until fragrant. Add the sliced onions and cook until golden brown, about 8-10 minutes, stirring occasionally. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the mutton pieces to the cooker. Increase the heat to high and sear for 4-5 minutes until browned on all sides. Reduce the heat to low, add the whisked yogurt, and stir continuously for 2-3 minutes to prevent curdling. Cook until the oil starts to separate from the mixture.
Add the turmeric, red chili powder, and coriander powder. Mix well and cook for a minute. Pour in the tomato puree and cook for 3-4 minutes until the mixture thickens and oil surfaces. Add 4 cups of hot water and salt, and stir. Secure the pressure cooker lid, bring to high heat for the first whistle, then reduce heat to low and cook for 20-25 minutes, or until the mutton is tender.
Let the pressure release naturally before opening the cooker. Check if the mutton is tender; if not, cook for a few more minutes. Stir in the garam masala and simmer for 5 minutes without the lid. Garnish with fresh coriander leaves and serve hot with a squeeze of lemon juice.
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A soul-warming Mughlai soup made with tender mutton pieces and aromatic whole spices. This rich, flavorful broth is slow-cooked to perfection, making it a perfect starter or a light, comforting meal.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 519.25 calories per serving with 24.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Use lean mutton, reduce ghee to 1.5 tbsp, and skim off any excess fat from the top before serving for a lighter version.
Use a pre-made mutton stock instead of plain water to deepen the flavor in less time. You can also use boneless mutton which cooks faster.
Omit the yogurt completely. Increase the amount of tomato puree by 1/2 cup and add a tablespoon of lemon juice while cooking to balance the flavors.
Add 1/2 cup of soaked and boiled chickpeas along with the mutton before pressure cooking for an extra protein boost.