How to make it
6 steps. Take it one step at a time.
Heat 2 tbsp ghee
Heat 2 tbsp (30 ml) ghee in a pressure cooker or heavy-bottomed pot. Add the whole spices (black cardamom, green cardamom, cloves, cinnamon, and bay leaf) and sauté until fragrant.
1 minAdd the mutton pieces and sear
Add the mutton pieces and sear on high heat until the meat changes color. Add sliced onion, smashed garlic, sliced ginger, and salt.
5 minPour in 1 liter of water
Pour in 1 liter (1 quart) of water. Close the lid and pressure cook for 20-25 minutes, or simmer in a pot for 45-60 minutes, until the mutton is tender. Once cooked, strain the broth into a clean vessel and set the mutton pieces aside. Discard the whole aromatics if desired.
25 minWhisk 200g yogurt
In a separate bowl, whisk 200g (0.8 cup) yogurt with fennel powder and dry ginger powder until smooth.
Keep the heat on low
Keep the heat on low. Slowly add the warm broth to the yogurt mixture, one ladle at a time, whisking constantly to prevent curdling. Once all broth is incorporated, bring to a gentle simmer.
5 minAdd the mutton pieces back
Add the mutton pieces back into the soup. Simmer for another 5 minutes. Serve hot, garnished with fresh mint if desired.
5 min
A little kitchen wisdom
Traditionally made with bone-in goat meat for maximum flavor. To prevent the yogurt from curdling, ensure you whisk it well and add the warm broth very gradually while stirring continuously.
