by Muhammad Usama
Mutton Shorba is a popular dish all across Asia. The word Shorba comes from the Arabic word Shurbah, and this word means soup. So the Mutton Shorba means the curry of muttons mix boti (pieces). Commonly this dish is available from many restaurants, Dhabas, etc., and also easily cooks at your own home. This dish is full of nutrition and richness in healthy diets. Basically mutton is the treatment of some diseases you can study about that on the internet. The aroma and fragrance of this dish are very mouth-watering. When you will cook it at your home, your house is full of Mutton Shorba’s fragrance and their aroma is very delightful. You can make it at your home in an easy way by following these steps.
Taste in Pakistan
There are many different ways to cook this dish. In Pakistan, there are four provinces that are Punjab, Sindh, Balochistan, and KPK. Every province has its own taste like in Punjab Mutton Shorba can cook in many ways so that’s why it has a different taste. Like you can cook it more spice as your own taste, etc. So, the taste of this dish is very delightful and people loved it and its fragrance.
Origin and History
This dish is firstly introduced by the Indian Subcontinent. It is one of the Mughlai cuisines. But It is a very popular dish all across Asia, especially in Pakistan. Their people loved this dish. The chef firstly makes it of the King of the Mughlai family, and it is first viewed by the time of the Mughal Empire in the ’90s.
When we talk about the serving of Mutton Shorba, you can serve t with boiled rice, Wheat Chapatti, Nan (many types of Nan like Rogni Nan, Special til wala Nan, etc.). Share it with your family, your friends, and your loved ones so they also make this dish at their home.
- Cooking oil ½ Cup
- (Onion) sliced 2 medium
- Mutton mix boti ½ kg
- (Ginger garlic paste) 1 & ½ tbs
- (Cumin seeds) ½ tbs
- (Black cardamom) 1
- (Cloves) 2-3
- (Cinnamon) 2 sticks
- (Green cardamom) 2-3
- (Black peppercorns) ½ tsp
- Water ½ Cup or as required
- (Kashmiri red chili powder) 2 tsp
- (Coriander powder) 1 tbs
- Garam masala powder 1 tsp
- (Turmeric powder) ½ tsp
- (Red chili powder) 1 tsp or to taste
- (Salt) 1 tsp or to taste
- (Yogurt) whisked ¾ Cup
- (Green chilies) 3
- (Fresh coriander) chopped 2 tbs
- Water 2 Cups or as required
- Water 1 & ½ Cup or as required
- (Nutmeg & Mace powder) ½ tsp
- (Dried fenugreek leaves) 1 tsp
- (Green chili)
- (Fresh coriander) chopped
- Take a pot put it on the stove at low flame.
- Add oil and sliced onions to it.
- Mix and fry until its color changes to light brown.
- Then add mutton mix pieces in it and mix it well until it turns color.
- Now add ginger garlic paste, cumin seeds, black cardamom, cloves, green cardamom, cinnamon sticks (2), and black peppercorns in the pot.
- Mix well and cook for approximately 4 to 5 minutes on medium flame.
- Now take a small size bowl to add water as required, red chili powder, coriander powder, Garam Masala powder, turmeric powder, and red chili powder in it.
- Mix and stir well and set it aside.
- Now add salt to taste into the pot and mix it well.
- Then add spice mixture to it and cook it for a minute.
- After cook, it lows the level of flame, mixes well, and cooks it for approximately 2 to 3 minutes at the low-level flame.
- Cut the 3 green chilies add in it then add chopped fresh coriander leaves and mix well.
- Now add 2 cups of water or as required in it.
- Let’s bring it to a boil.
- Cover the pot and cook it on low flame continuously until the meat is soft or tender approximately 35 to 45 minutes.
- After that uncover the pot and continue to cook at a high-temperature flame until the oil separates.
- Again add water 1 cup or as required, then add nutmeg and mace powder, dried fenugreek leaves mix well, and continue cooking for a minute.
- After that, your dish is ready to eat.
- Garnish it with fresh coriander leaves, julienne ginger, and chopped green chilies.
- Serve it with your family friends and your loved ones.
- You can serve it with boiled rice, Chapati, Nan, etc.
- Enjoy the Meal!
- Calories: 180 kcal
- Proteins: 42% 16g
- Fats: 28% 6g
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour and 20 minutes required
- Serving: 4 to 5 Persons
- Origin: Indian Subcontinent
- Cuisine: Pakistan, India (Mughlai)
- Taste: Sour and Spicy