mutton soup recipe, mutton bone soup

mutton soup made using mutton bones is a healthy soup 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 mornings, lunch as well as dinners. This is simple and quick to make soup with bones in a pressure cooker.

Jump to:

• How to make this soup with bones?
• How to choose the mutton?
• Step by step procedure
• Video
• Recipe
• FAQ'S

How to make this soup with bones?

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

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

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

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

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

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

Other mutton recipes on the blog are mutton do pyaza, haleem, mutton curry, mutton fry, keema recipe.

Benefits of a soup

• The bone soup is a healthy, hot and fresh soup and keeps away winter ailments such as cold and flu away to a certain extent and gives respite from cold.
• Not only mutton soup but there are many other soups that can be made and are healthy in maintaining the calcium levels of the body too.
• The soups made out of vegetables are low in calories and also 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 help in consuming easily.

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 has flesh attached to it and such meat gives out best results or 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 kind of soup and there are various ways soups can be made and I hope to update many more during this season of cold.

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 an amazing taste.

Step by step procedure

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

• Add salt as per taste.

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

• add pepper corns or add black pepper powder but black pepper corns give more warm flavor and right taste in the soup.

• sliced onions, green chilies, coriander leaves. If the green chillies are too spicy then reduce their quantity. Every different kind of green chili has different spice flavors. Choose the one available in respective countries and add 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 then the same process can be followed there or a slow cooking method too can be followed. Just slow cook the whole soup mixture for at least 1 hour to get all the flavours 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!!!
• Below are the video details to make the recipe below.

Video

Recipe

FAQ'S

Tips

• Never use the mutton bones which has lots of fat attached to them as the soup turns out badly due to the bad taste of fat.
• The soup made out of full of fat attached to the bones is unhealthy too.
• Make sure to use mutton with bones without fat and then add plain nalli or bone marrow bones which give a good flavour and make sure to discard meat with fat/ cholesterol-containing sections.
• I have chosen mutton that has a bone to it as well as some nalli but anything can be chosen as these bones release healthy juices out of it into the soup.
• Another option is to cook the soup uncovered and it 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 in water, add the paste mix while stirring the soup to avoid lumps in soup.