Mutton Shorba Recipe

Cooking Directions

• STEP 1.In a pressure cooker, heat oil and saut茅 onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 3.Add mutton pieces, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook until the mutton is browned.
• STEP 4.Add water and pressure cook until the mutton is tender.
• STEP 5.Allow the pressure to release naturally and then blend the mixture to a smooth consistency.
• STEP 6.Heat the blended mixture in a pot, adjust the consistency by adding water if needed, and bring it to a boil.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• You can add vegetables like carrots and potatoes for added flavor and texture.
• For a spicier shorba, increase the quantity of red chili powder.
• If you prefer a thinner consistency, add more water while blending.

Storage and Serving

• Mutton shorba tastes best when served hot.
• Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
• Reheat the shorba on the stovetop or in the microwave before serving.