Name: Mutton Shorba recipe by Afroz Shaikh at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 500 gms Mutton with lots of bones; 2 tbsp Oil; 1 big onion roughly sliced; 5-6 cloves of crushed garlic; 2 inch ginger crushed; 1 tsp cumin seeds; 2 Bay Leaves; 2 black cardamom; 4 small cardamom; 4 cloves; 10-12 black pepercorn; 1 piece of mace; 5-6 slit green chilies; Pinch of nutmeg; 1/4 cup mint leaves; 1/2 cup green coriander leaves with stem; Salt to taste.; Garlic chili oil : 4 tsp oil; 3 crushed garlic; 1 tsp red chilli powder

ABOUT Mutton Shorba RECIPE

It is a soup made in Awadh. Mutton Shorba is an interesting soup, made with bone-in mutton pieces, a perfect dish to be served at any party. It has an absolutely delightful taste. The mutton is perfectly boiled with the onions and the a few spices to get the authentic flavor. The ginger and garlic give the soup a very refreshing taste. Once the mutton is seared, the coriander and mint add to the freshness of the soup. The Chili Garlic Oil which is added to the Mutton Shorba gives a different twist to the flavors of the soup. The slightly thick consistency of the shorba is a perfect option for people who are on a diet to control their weight, without compromising with the taste. Toasted buns or a slice of the French loaf with butter could be great accompaniments.

Ingredients Serving: 4

500 gms Mutton with lots of bones
2 tbsp Oil
1 big onion roughly sliced
5-6 cloves of crushed garlic
2 inch ginger crushed
1 tsp cumin seeds
2 Bay Leaves
2 black cardamom
4 small cardamom
4 cloves
10-12 black pepercorn
1 piece of mace
5-6 slit green chilies
Pinch of nutmeg
1/4 cup mint leaves
1/2 cup green coriander leaves with stem
Salt to taste.
Garlic chili oil : 4 tsp oil
3 crushed garlic
1 tsp red chilli powder

Instructions

In a pressure cooker, add oil, add jeera and onion. Fry till pink, then add crushed ginger and garlic and fry till onion is light brown, add all the spices and mutton and bones. Fry till the mutton is nicely seared.
Add turmeric powder chopped mint leaves, green coriander and slit green chilies, cook for another 2-3 minutes.
Add 3-4 glass of water and salt, cover the pressure cooker and cook till mutton is falling off the bones.
When slightly cool remove mutton piece in a bowl and keep it aside for plating. Now using sieve filter the shorba, squeeze out juices as much as possible as there is loads of flavor in it, discard the rest.
Taste and adjust the seasoning if required.
For chili garlic oil, just heat the oil over low heat add garlic and fry till the oil get the flavor and aroma of garlic ( don’t burn it), remove from heat add red chilli powder and stir well.
For plating, in a soup bowl or plate, place few pieces of mutton at the centre and pour the shorba over it and drizzle few drops of garlic chili oil.

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