Mutton Soup recipe is a soup made from the bones of lamb. It is a clear soup that is very delicious and tasty.
The Traditional Mutton Soup in South Indian Style is how my Ammi would make it. I have lot of fond memories of this dish. Ammi would make it very often after someone falls ill.
Considered very healthy, this Mutton Soup Recipe was made when someone would fall sick. She would mix rice along with it and serve it fondly as “Soup khaana”. She would even make it and give post my deliveries.
It is not so difficult to make. All you have to do is assemble all the ingredients and cook till the bones turn tender.
You can either cook in pressure cooker or just in a pot. The taste that comes from cooking in a pot is far superior than the one made with the pressure cooker. Like I have been mentioning in all the recipes that call for pressure cooker, if time permits definitely make it in a pot.
But if you are short on time, then you can always opt for the pressure cooker. The pressure cooker has it’s own advantages. It is not only time saving, but the bones would become soft in it too.
I generally strain the mutton soup recipe, South Indian style after making it. My kids do not like to get anything like the coriander leaves while drinking the soup. But when me or my hubby would drink, I do not strain it.
Mix it with rice and a delicious meal would be ready, along with some papad or mutton fry. The taste, the simplicity, the ease, the flavor, nothing can come close to this Traditional Mutton Soup recipe in South Indian Style.
So let’s get started with the Traditional Mutton Soup Recipe, South Indian Style
Mutton Soup Recipe, Traditional Mutton Soup, South Indian Style
What You Need:
- 500 gms lamb bones
- 3 tbsp ghee
- 1.5 tbsp ginger garlic paste
- 2 onions, finely chopped
- 2 cardamom
- 1 inch stick cinnamon
- 1 tsp turmeric powder
- 2 green chili
- salt to taste
- half a bunch of coriander leaves
How To Make:
- Heat ghee in a pot or pressure cooker.
- Add the bones, ginger garlic paste, onion, cardamom, cinnamon, turmeric powder, and green chili.
- Fry till all the water is dried up.
- Add 4 to 5 cups of water and cover. Cook for 6 t 7 whistles or till the bones are little soft. It takes longer for the bones to cook than the meat.
- Once the bones are done. Open the lid, adjust the consistency of the soup by adding water. Add the coriander leaves.
- Bring to a boil. Remove from heat and serve hot.
Gather all your ingredients.
In a pressure cooker or pot, add ghee, onion, bones, ginger garlic paste, green chili, turmeric powder, whole garam masala.
Cook on high heat.
Cook till all the water is dried up from the bones.
Add water and close the lid. Cook till the bones are done.
Open the lid, adjust the consistency of the soup by adding water, add coriander leaves. Bring to a boil and serve hot.
Signing off until next time,
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