mutton soup recipe, mutton bone soup - Yummy Indian Kitchen (2024)

Mutton soup made using mutton bones is a healthy recipe for winters with a liquid and hot texture. The healthy non-veg soup keeps the body temperature warm.

This soup is good to drink in the mornings, at lunch, and at dinners. This is simple and quick to make soup with bones in a pressure cooker.

Other chicken or mutton recipes include healthy chicken breast recipes, lamb vindaloo, lamb karahi, lamb shank instant pot, haleem recipe, mutton liver fry, etc.

How to make this soup with bones?

• The first and most important thing is to choose mutton with bones which gives a juicy flavor and makes the soup yummy and juicy to consume.

• The soup takes in mutton, herbs, and spices and not too many ingredients.

• Add some ingredients such as salt, black pepper, sliced onions, herbs such as coriander leaves, water, ginger garlic paste, and a few simple ingredients to keep the mutton soup light and not spicy.

• The mutton with bones soup should be pressure cooked well to get a very soupy flavor in water and then makes it easy to drink or can be served with bread as well.

• Just pressure cooking the mutton with the required spices gives a delicious soup that should be consumed hot.

• To make it spicy whole garam masalas, such as cinnamon and cloves, can be added, but to make it simpler and healthier, it is better to avoid it.

Other mutton recipes and non-veg gravies on the blog are mutton do pyaza, haleem, mutton curry, mutton fry, keema recipe, mutton biryani, etc...

Benefits of a soup

• The bone soup is a healthy, hot, and fresh soup that keeps winter ailments such as cold and flu away to a certain extent and gives respite from cold.
• Not only mutton soup but many other soups can be made and are healthy in maintaining the body's calcium levels.
• The soups made out of vegetables are low in calories and aid in weight loss.
• These soups help in keeping the body warm during winters.

How to serve?

Serve these soups in a bowl using a spoon which helps in consuming quickly.

Generally, the soup goes well with flatbreads such as roti, naan, phulka, or pav, which makes a great combination with these liquid soups.

How to choose the mutton?

The goat or lamb meat always has bones that have flesh attached to it, and such meat gives out the best results; just pick up mutton with bones or ask the store owner to give that section of the meat to make the soup.

I have a marag recipe on the blog, which is another different soup. Soups can be made in various ways, and I hope to update many more during this cold season.

Below are the recipe details on how to make this simple soup in a pressure cooker which can also be slow-cooked for a long time.

I am using the pressure cooking method, but making it in a cooking pot and leaving for hours to slowly cook the meat and allow the juices to release into the soup by slow cooking for a very long time, too, gives a fantastic taste.

Step-by-step procedure

• Clean and wash the mutton bones well.
• Take a pressure cooker, and add the mutton with bones and olive oil into it. Do not go for boneless meat, as the soup tastes best with bone meat.

• Add salt as per taste.

• Add turmeric powder and ginger garlic paste. Some countries do not use ginger garlic paste; in that case, the paste can be replaced by adding o ginger pieces which gives a strong flavor to the soup and helps keep it warm.

• Add peppercorns or black pepper powder, but black peppercorns give a warm flavor and the right taste to the soup.

• Sliced onions, green chilies, and coriander leaves. If the green chilies are too spicy, then reduce their quantity. Every different kind of green chili has different spice flavors. Choose the one available in the respective countries and add it according to the spice flavor.

• Mix well and roast for 10-12 minutes. Keep stirring in between.

• The color of the mutton should change.
• Add water and give a mix.

• Check for salt and add if required.
• Cover the lid with a pressure cooker. Pressure cook the mutton with bones until tender. If the instant pot is available, the same process can be followed there, or a slow cooking method can also be observed. Just slow down the soup mixture for at least 1 hour to get all the flavors infused in the soup.

• Switch off the flame after 5-6 whistles or after it is tenderized well.
• Reduce the steam and remove the lid.

• Cook on low flame for 5 minutes.

• Sprinkle black pepper powder and garnish with cilantro leaves. Serve hot.

• Enjoy the cold winters!!!

Tips

• Never use the mutton bones, which have lots of fat attached, as the soup turns out poorly due to the bad taste of fat.
• The soup made out of fat attached to the bones is also unhealthy.
• Make sure to use mutton with bones without fat, add plain nalli or bone marrow bones that give a good flavor, and discard meat with fat/ cholesterol-containing sections.
• I have chosen mutton with a bone and some nalli, but anything can be chosen as these bones release healthy juices into the soup.
• Another option is to cook the soup uncovered, which gets slightly thick if cooked uncovered for a while.
• If the soup is too liquid, make it slightly thick by adding a slurry paste of wheat flour mixed with water; add the paste mix while stirring the soup to avoid lumps.

Recipe

FAQ'S

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