Mutton Shorba
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
4 steps. 45 minutes total.
- 1
Heat ghee or oil in a pressure cooker over medium heat
- a.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
Add the mutton pieces to the cooker
- a.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
Add the turmeric, red chili powder, and coriander powder
- a.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
Let the pressure release naturally before opening the cooker
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using mutton with bones is highly recommended as it adds immense flavor to the shorba.
- 2Searing the mutton on high heat before pressure cooking helps to lock in the juices and adds a deeper flavor.
- 3Always add whisked yogurt on low heat and stir continuously to prevent it from splitting.
- 4For a clearer broth, you can strain the shorba after cooking, separate the meat, and then add the meat back to the strained liquid.
- 5If you prefer a thicker shorba, you can simmer it for a longer time to reduce the liquid.
Adapt it for your goals.
Healthy
Use lean mutton, reduce ghee to 1.5 tbsp, and skim off any excess fat from the top before serving for a lighter version.
quickQuick
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.
dairy freeDairy free
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.
high proteinHigh protein
Add 1/2 cup of soaked and boiled chickpeas along with the mutton before pressure cooking for an extra protein boost.