Mutton Shorba

Shorba is one of the various kinds of soup or stew found in national cuisines across Central Asia and the Middle East. In South Asia, the term shorba simply means gravy. Shorba is derived from the Arabic word 'Shurbah', meaning soup.

Mutton shorba is a very popular soup in the Middle East and islamic countries. This recipe was brought to India during Afghan & Mughals rule. It makes a very healthy recipe and is highly popular during Ramzan season because it is believed and proven than there will not be any indigestion or acidity problems, if you break your fast with shorba.
Typically, Mutton Shorba is served with a Lebanese bread called Kaboos. However, here in Hyderabad, people generally have it with Indian bread of roti and they enjoy dunking pieces of bread and eating it. This dish can be found all across Hyderabad in various Irani cafes. 

Everyone has their own way to prepare mutton shorba as this is a very common during Ramzan season  I got to taste it at my friend's place during one of the Ramzan seasons when I was in Bangalore. Most common recipes is where mutton bones are cooked and flavored with spices to create and absolute aromatic and tasty shorba. However, a little change in the recipe brings a great essence in the taste.  

Cooking Time:  60 mins                                                                                     Servings: 5

Preparation Time: 10 mins                                                                                Category: Soups, Non-Veg

Mutton Shorba

Here's the recipe:-

Ingredients
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Mutton ribs - 200 grams
Cloves- 5 
Cinnamon stick- 1 inch 
Onion- 1 (finely chopped) 
Ginger garlic paste- 2tbsp 
Pepper power- 1tbsp 
Cumin powder- 1tsp 
Red chilli powder- 1tsp 
Oil- 2tbsp 
Salt- as per taste 
Coriander leaves- 1/2 cup (finely chopped)
Mint leaves - 1/4 cup (finely chopped) 
Lemon- 2 slices



Preparation Method
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• Boil mutton in 4 glass of water on low flame in a vessel along with ginger garlic paste and a pinch of turmeric. 
• When meat on the ribs becomes tender, turn the flame off. By this time the water should become half it's original size in the vessel. 
• Peel off the meat from the ribs and throw the bones away. 
• Heat oil in another pan and add finely onions finely chopped. 
• Fry them on medium flame onion till they get caramalized.
• Now add pepper, cumin and red chilli powders along with salt, crushed cloves & cinnamon and chopped mint and coriander leaves.
• Let it simmer for 5 minutes. To this mixture, add the meat and its stock. Let it come to a boil
• Turn off the stove when the the shorba comes to a soup consistency.
• Server hot directly or with Indian bread.