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A big bowl of mutton bone broth soup in a gray bowl with a hand holding a metal spoon.

Mutton Bone Soup | Indian Bone Broth Soup

Shri Repp
This mutton bone broth soup has warm aromatic spices like ginger, black peppercorn, coriander, and curry leaves for a nourishing and brothy soup.
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Cook Time 1 hour
Course Curry
Servings 8 cups

Equipment

Ingredients
 

  • 3 tablespoons (12 g) coriander seeds
  • 2 tablespoons (16 g) black peppercorns
  • 1 teaspoon (3 g) cumin seeds
  • 3 inch (40 g) ginger , cut roughly into 1 inch slices
  • 4 (10 g) garlic cloves
  • 1 lbs 1 inch meaty mutton bones goat
  • 8 cups water
  • 1 medium yellow onion skin peeled off and cut in half
  • 1 ½ tablespoon sea salt plus more to taste
  • ⅛ teaspoon turmeric

Thalipu/Tadka

  • 2 teaspoons oil
  • ½ teaspoon cumin seeds
  • 3 dried red chilis
  • 20 curry leaves

Instructions
 

  1. Add 3 tablespoons coriander seeds, 2 tablespoons black peppercorns, and 1 teaspoon cumin seeds to a small pan. Heat the pan to medium heat and dry roast the spices until the spices become fragrant or start popping. Remove the spices and set aside to briefly cool.
  2. Take a cheesecloth; add the toasted spices, 3 inch ginger, and 4 garlic cloves; and tie with butcher's twine to create a spice satchel. If you don’t have a cheesecloth, you can filter the spices out using a fine mesh strainer at the end of the broth making process.
  3. Stovetop instructions: Add spice satchel, mutton, water, onion halves, salt, and turmeric to a large stock pot and bring to a boil. Once boiling, cover the pot and reduce heat to medium-low for 2-3 hours or until the meat is tender and falling off the bone. Instant Pot instructions: Add all the ingredients to the Instant Pot and set on the high pressure setting for 50 minutes. You can release the pressure in the Instant Pot or allow it to naturally vent.
  4. Once the soup is done simmering, allow it to briefly cool. Take a large clean heat-proof bowl to pour the soup into. If using a spice satchel, simply remove the spice satchel and fish the big pieces of onions out. If you didn’t use a spice satchel, filter out the soup with a fine mesh strainer and use tongs to add the mutton pieces back into the filtered broth.
  5. Make the tadka/thalipu:
    When the soup is done with the long simmer, add 2 teaspoons oil to one side of a small sauté pan on medium heat. Add the ½ teaspoon cumin seeds into the oil and wait until they start dancing or popping in the oil. Once they do, add the 3 dried red chilis and 20 curry leaves. The curry leaves will pop in the oil, at which point you can turn off the heat. Pour the spices and infused oil on top of the mutton soup.
  6. Taste for salt and add more to your liking. Ladle bone broth soup into a bowl and drink on its own or with cooked basmati rice.
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Notes and Tips

  • Once the mutton soup has cooled, the fat will solidify at the top. If you want a fattier soup you can leave this in. Otherwise, you can skim the fat off the top of the soup.
  • You can source mutton, aka goat meat, at your local Indian, Pakistani, or Halal meat store.
  • A good substitute for goat is lamb. Lamb tends to be grassier and fattier than mutton (goat) so feel free to skim some of the fat off if you use this kind of meat.
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!