How to make it
6 steps. Take it one step at a time.
Heat ghee in a pressure cooker or a heavy-bottomed pot
Heat ghee in a pressure cooker or a heavy-bottomed pot. Add the whole spices (bay leaf, cloves, cardamom, cinnamon) and sauté for 30 seconds until aromatic.
1 minAdd the sliced onions and sauté
Add the sliced onions and sauté until they turn light golden brown.
5 minAdd the mutton pieces, minced garlic, and grated ginger
Add the mutton pieces, minced garlic, and grated ginger. Sauté the mutton on medium-high heat for 5-7 minutes until the meat is browned on all sides.
7 minStir in the turmeric powder, black pepper, and salt
Stir in the turmeric powder, black pepper, and salt. Pour in the water and mix well.
Close the pressure cooker lid
Close the pressure cooker lid and cook for 4-5 whistles or until the mutton is tender and falling off the bone. If using a pot, cover and simmer on low heat for 90 minutes.
45 minOnce the pressure releases naturally, open the lid
Once the pressure releases naturally, open the lid. Garnish with fresh coriander and a squeeze of lemon juice. Serve hot.
A little kitchen wisdom
Using bone-in meat is essential for a rich shorba as the marrow adds depth to the broth. If you don't have a pressure cooker, you can simmer it in a heavy-bottomed pot for about 1.5 to 2 hours.
