This mutton bone broth soup has warm aromatic spices like ginger, black peppercorn, coriander, and curry leaves for a nourishing and brothy soup.
What is mutton?
Mutton in Indian cooking refers to goat. This can be super confusing because the term in the United States often refers to lamb instead of goat. However, in this recipe and in most Indian recipes, mutton = goat and NOT lamb.
How to buy mutton
The best place to source mutton, aka goat, is an Indian, Pakistani, or Halal meat store. If you go to an Indian store and don't see it readily available, ask the store clerk as they may have it in the back or may receive deliveries on certain days of the week.
For this recipe, you want to buy mutton bones that are about 1 inch cubes with a bit of meat on them. For really tender cuts of mutton, ask for pieces from the lower back and back leg with the bone in.
Substitutes for mutton
Mutton tastes similar to lamb, except it is less grassy and less intense than lamb. The best substitutes for mutton in order of preference is:
- Lamb - The flavor of lamb is a bit more intense than the flavor of goat. To compensate for that and to make the broth feel lighter, I filter more of the lamb fat out of this broth.
- Dark Meat Chicken
Instant Pot vs. stovetop methodology
You can opt for a pressure cooker, an Instant Pot, or a stovetop method for this recipe.
- Stovetop method doesn't require fancy equipment, just a stock pot.
- Instant Pot method doesn't require you to look after the soup. You can simply punch in the time to cook and walk away. With the stovetop method, you want to make sure you check the pot occasionally to ensure that there is enough broth.
- Instant Pot method uses high pressure for faster cook time. The stovetop takes a bit longer to simmer the soup until the meat is tender.
Overall, I prefer the Instant Pot as I can add all the ingredients to one pot and then walk away to do other chores. However, I've included both methodologies in case you don't own an Instant Pot.Print