Comforting Mutton Shorba For Winter Evening
Image Credit: mutton shorba/

There aren't many dishes that can match soup in terms of their ability to provide warmth and comfort during the winter. Similar to a sweater, a steaming bowl of soup warms the body while also providing flavour and nourishment. In relation to soup, a dish known as shorba is a comparable mixture that is a great wintertime dish. Shorba is a type of soup that is consumed as a component of numerous cuisines around the globe. Although it has its roots in the Middle East and is becoming increasingly well-known there, shorba is an Arabic word that means soup. Several Indian spices, including saffron, cumin, and turmeric, are used to make shorba; in addition to being very healthy, these ingredients also contain thermogenic qualities that support the maintenance of body temperature. It is an excellent option for non-vegetarians as well because meat is made but not given with it; this way, you may enjoy the comfort food without having to eat the stomach-heavy meat. Liquids are easy on the stomach and keep the body hydrated, which is crucial in cold weather and throughout the winter when many people get sick.

mutton shorba/

1. Mutton (with bones) - 300 g

2. Marrow bones - 250 g

3. Mutton fat - 20 g

4. Onion - 1/2 cup, chopped

5. Cinnamon - 5 cm stick

6. Cardamom - 5

7. Dry ginger powder - 1 tsp

8. Fennel seeds (saunf) - 2 tsp

9. Bay leaves - 2

10. Chilli powder - 1 tsp

11. Water - 6 cups

12. Salt to taste

13. Pepper powder for seasoning

14. Coriander leaves for garnishing


1. 4 cups of water and all the ingredients should be combined. 20 minutes of pressure cooking. Cool and leave.

2. Add the meat to the stock after shredding.

3. To add to the stock, break the marrow bones and cut the marrow.

4. Cracked bones and mutton bone fragments should be combined with the remaining water.

5. Simmer for 15 minutes.

6. Add to the mixture after straining.

7. If necessary, add a dash of pepper powder to the seasoning after tasting it.

8. Coriander leaves are served as a garnish after thorough heating.