Mutton Shorba

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  • Cooking oil ½ Cup
  • Pyaz (Onion) sliced 2 medium
  • Mutton mix boti ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Zeera (Cumin seeds) ½ tbs
  • Badi elaichi (Black cardamom) 1
  • Laung (Cloves) 2-3
  • Darchini (Cinnamon) 2 sticks
  • Hari elaichi (Green cardamom) 2-3
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Water ½ Cup or as required
  • Kashmiri Lal mirch (Kashmiri red chilli powder) 2 tsp
  • Dhania powder (Coriander powder) 1 tbs
  • Garam masala powder 1 tsp
  • Haldi powder (Turmeric powder) ½ tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Namak (Salt) 1 tsp or to taste
  • Dahi (Yogurt) whisked ¾ Cup
  • Hari mirch (Green chillies) 3
  • Hara dhania (Fresh coriander) chopped 2 tbs
  • Water 2 Cups or as required
  • Water 1 & ½ Cup or as required
  • Jaifil & Javitri powder (Nutmeg & Mace powder) ½ tsp
  • Kasuri meethi (Dried fenugreek leaves) 1 tsp
  • Hari mirch (Green chilli)
  • Hara dhania (Fresh coriander) chopped


In a wok,add cooking oil,onion & sauté until translucent.

Add mutton mix boti and mix well until it changes color.

Add ginger garlic paste,cumin seeds,black cardamom,cloves,cinnamon sticks,green cardamom,black peppercorns,mix well & cook for 4-5 minutes.

In a small bowl,add water,kashmiri red chilli powder,coriander powder,garam masala powder,turmeric powder,red chilli powder,mix well & set aside.

In wok,add salt and mix well.

Now add spices mixture,mix well & cook for a minute.

Lower the flame,add yogurt,mix well & cook for 2 minutes.

Add green chillies,fresh coriander and mix well.

Add water and bring it to boil,cover & cook on low flame until meat is tender (35-45 minutes) then cook on high flame until oil separates.

Add water and mix well.

Add nutmeg & mace powder,dried fenugreek leaves and mix.

Garnish with green chilli,fresh coriander & serve!

Recipe By: Seema Hanif

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