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
- 500 gms mutton bone - in pieces
- 2 tbsp oil / ghee
- 1 inch stick cinnamon
- 2 cardamom
- 3 - 4 cloves
- 2 green chili cut into half
- 2 medium sized onions finely sliced
- 1 tbsp ginger garlic paste
- 2 to matoes finely chopped
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- bunch of coriander leaves
- salt to taste
Heat oil or ghee in a pressure cooker. Add the cinnamon, cardamom, cloves and fry for 20 secs till a nice aroma emanates.
Add the green chili and onion and fry till the onion turns golden brown in color.
Next throw in the ginger garlic paste and mutton. Fry till all the water from the mutton has dried up. Fry till the mutton is slightly browned.
Add the tomatoes, turmeric powder, coriander powder, cumin powder and salt. Fry for couple of minutes till all the masala is mixed.
Add 4 to 5 cups of water. Close the lid of the pressure cooker and cook till the mutton is done. About 5 - 6 whistles or 20 minutes. It will taken longer time if the mutton is not so tender.
Switch off the stove and allow the steam to escape.
Add water according to your preference. The consistency should be like a thick soup.
Add the coriander leaves and cook on low heat for about 10 to 15 minutes.
Signing off until next time,
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