Mutton Shorba

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.