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Shorba, derived from the Arabic word Shurbah meaning soup, is a flavorful broth-like curry popular in Mughlai and Hyderabadi cuisines. Mutton Shorba is made by simmering bone-in mutton with aromatic spices like cardamom, cloves, cinnamon, and fennel seeds. The long, slow cooking extracts deep flavors from the bones, giving the broth a rich taste and nutritious quality.
This dish is thinner than a curry but thicker than a soup, striking a balance between lightness and depth of flavor. A final tempering of ghee, cumin, and caramelized onions adds smokiness and richness, while lemon juice and fresh coriander brighten it just before serving.
Mutton Shorba is often served as a starter in festive feasts, but it can also be enjoyed as a main dish with naan or rice. Its warming qualities make it especially comforting in winters.
Cook the Shorba Base:
In a large heavy-bottomed pan, combine mutton, water, salt, green chili paste, ginger-garlic paste, red chili powder, and whole spices (cardamoms, cloves, cinnamon, bay leaf, fennel). Bring to a boil over high heat.
Simmer Slowly:
Reduce heat to low, cover with a lid, and let simmer for 2 hours until the meat is tender and flavors are extracted into the broth.
Finish the Shorba:
Stir in lemon juice and chopped coriander. Mix well.
Prepare Tempering:
Heat ghee in a small pan. Add cumin seeds and let them crackle for 4–5 seconds. Add sliced onions and fry until golden brown.
Add Tempering:
Pour the hot tempering over the shorba. Stir gently.
Serve:
Ladle into bowls and serve hot with naan, roti, or rice.
Yes. Pressure cook for 6–7 whistles, then simmer uncovered for 10 minutes for similar flavor.
It is moderately spiced. You can reduce or increase red chili powder and green chili paste to taste.
Yes. Add a few tablespoons of fresh cream or yogurt at the end for a creamier consistency.
Refrigerate for 2 days. Reheat gently before serving. The flavors intensify the next day.
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