Hyderabadi Mutton Shorba recipe is a delightful soup which is absolutely tasty. Made with bone-in mutton pieces, this is a perfect dish to be served at any party.
Soup is known as the Shorba in India. It is not as thin as the soup, but of more thicker consistency.
The Hyderabadi Mutton Shorba is not really too difficult to make. You will find that it is pretty easy to cook this dish.
It is quite a hit during Ramadan time too. It is a perfect iftaar dish. Light and tasty, it is a pleasure to drink this Shorba after a long day of fast.
There are not many ingredients in this recipe. You will find that it is pretty much similar to the mutton soup, only that we add tomato here. And it is slightly thicker than the soup.
You can even serve this Hyderabadi Mutton Shorba with some plain rice. My kids love to mix the Shorba with hot steamed rice and thoroughly relish it.
Like many of the other recipes, this Hyderabadi Mutton Shorba has it’s Arabic origins. Like the Harees recipe, with added spices has become our most famous Haleem Recipe. This shorba too has it’s fair share of addition of spices. Regardless of where, what, how of the origins, this is one dish that would be a hit with both kids and adults alike.
You can make it more spicy by adding in more green chillies. Or you can even grind the green chillies and mix them along with the spices. But if your family enjoys less spice, then totally omit the chili, it won’t make much of a difference.
If you have any homemade mutton or vegetable stock, then I would suggest you to add it instead of the water. It will definitely enhance the taste of the amazing Hyderabadi Mutton Shorba recipe.
Let’s get started with the Hyderabadi Mutton Shorba recipe
Signing off until next time,
Help us provide you with more recipes by sharing this recipe with your friends. Please don’t forget to like and comment if you enjoyed this post.
If you see any inappropriate ads on my blog, please use the report button at the bottom of the ad or send me the url to email@example.com. Appreciate your help.