Mutton Shorba
A light, warming mutton soup with a thin spiced broth, tender meat, and plenty of ginger, garlic, and black pepper. It is deeply comforting, easy to sip, and works beautifully with naan, roomali roti, or plain rice.
For 4 servings
- prep · ~10 min
Prepare the mutton and aromatics.
1.Wash the mutton and drain well.2.Slice the onions finely and chop the tomatoes.3.Slit the green chilies and chop the coriander leaves. - saute · ~7 min
Cook the whole spices and onions.
1.Heat ghee and oil in a pressure cooker over medium heat.2.Add cumin seeds, black peppercorns, cloves, cardamom, cinnamon, and bay leaf.3.Let them sizzle for 30 seconds, then add the sliced onions.4.Cook until the onions turn light golden, 5 to 7 minutes.TIPKeep the heat medium so the whole spices release flavor without burning. - saute · ~6 min
Build the masala base.
1.Add ginger-garlic paste and sauté until the raw smell fades, about 1 minute.2.Add chopped tomato and green chili.3.Add coriander powder, turmeric powder, red chili powder, and salt.4.Cook until the tomatoes soften and the masala looks glossy, 4 to 5 minutes. - pressure cook · ~40 min
Pressure cook the mutton.
1.Add the mutton and mix well to coat it with the masala.2.Cook for 3 to 4 minutes, stirring often.3.Pour in water and scrape the bottom well.4.Lock the cooker and pressure cook until the mutton is tender, 30 to 35 minutes.TIPBone-in mutton gives the shorba a fuller, richer broth. - simmer · ~7 min
Simmer the shorba to finish.
Let the pressure drop naturally, then open the cooker. Lightly mash a few tomato pieces into the broth if needed. Add garam masala and simmer uncovered for 5 to 7 minutes until the soup is aromatic and lightly reduced.
- garnish
Finish with coriander leaves and lemon juice.
- serve
Serve the mutton shorba hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in mutton with some marrow pieces for a naturally richer, fuller shorba.
- 2Brown the onions only to light golden; darker onions can make this broth taste heavy.
- 3After adding water, scrape the cooker bottom well so the masala does not catch under pressure.
- 4Let the pressure release naturally so the mutton stays juicy and the broth remains clear.
- 5If the broth feels too thin, simmer uncovered a few extra minutes instead of adding more spices.
- 6Add lemon juice only after switching off the heat to keep its fresh brightness intact.
- 7Shorba tastes even better after resting briefly, as the pepper, cloves, and cardamom settle into the broth.
Adapt it for your goals.
Low-oil
Reduce or skip the added oil and use only a little ghee for tempering if you want a lighter everyday shorba.
spicierSpicier
Increase black pepper and green chilies for a hotter, more warming version that stays true to the soup's peppery profile.
tomato lightTomato-light
Use fewer tomatoes for a clearer, meat-forward broth if you prefer a more traditional, thinner shorba style.
stovetopStovetop
Cook covered on low heat until the mutton is tender if you do not use a pressure cooker; the broth will develop slowly and deeply.
Why this is on our healthy list.
Protein-Rich Soup
Mutton provides substantial protein, making this shorba filling and useful as a hearty meal starter or light main.
Warming Digestive Spices
Ginger, garlic, black pepper, cumin, and cloves add aroma and warmth while making the broth feel soothing and comforting.
Hydrating Broth
Because it is a thin soup with plenty of liquid, this dish is easy to sip and feels lighter than a thick curry.
Frequently asked questions
Yes. Simmer it covered on low heat until the mutton is fully tender; it will take longer, but the broth will still be flavorful.
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