Mutton Bone Soup Indian Bone Broth Soup Recipe

As I embarked on a culinary adventure, I discovered the ultimate comfort dish with this aromatic mutton bones soup, simmering with spices and packed with flavors that warm the soul.

I love enriching my meals with the aromatic depth and nutritional benefits of mutton bone soup. This Indian bone broth soup, simmered with mutton bones, ginger-garlic paste, and warming spices like cumin and turmeric, delivers a delightful and hearty experience.

A squeeze of lemon adds a refreshing tang to this robust blend.

Mutton Bone Soup Indian Bone Broth Soup Recipe Ingredients

• Mutton Bones: Rich in collagen, supports joint health and skin vitality.
• Ginger-Garlic Paste: Adds flavor, boosts immunity, and aids digestion.
• Cumin Seeds: Offers earthy warmth; promotes digestion and nutrient absorption.
• Turmeric Powder: Contains curcumin with anti-inflammatory and antioxidant benefits.
• Black Peppercorns: Enhances taste; aids digestion and nutrient absorption.
• Coriander Leaves: Fresh flavor; packed with vitamins, improves digestion.

Mutton Bone Soup Indian Bone Broth Soup Recipe Ingredient Quantities

• 500 grams mutton bones
• 1 large onion, chopped
• 1 medium tomato, chopped
• 1 tablespoon ginger-garlic paste
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1-2 cloves
• 1 bay leaf
• 1-2 cardamom pods
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon black peppercorns
• Salt to taste
• 1 bunch coriander leaves, chopped
• 1.5 liters water
• Lemon wedges, for serving

How to Make this Mutton Bone Soup Indian Bone Broth Soup Recipe

1. Heat a large pot over medium heat and add the oil. Once hot, add the cumin seeds, cloves, cardamom pods, and bay leaf. Sauté until fragrant.

2. Add the chopped onion to the pot and sauté until it turns golden brown.

3. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

4. Add the chopped tomato and cook until it becomes soft and the oil starts to separate from the mixture.

5. Mix in the turmeric powder, coriander powder, and salt. Stir well to combine the spices with the onion-tomato mixture.

6. Add the mutton bones to the pot and toss to coat them with the spice mixture.

7. Pour in the water and add the black peppercorns. Stir everything together.

8. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about
1.5 to 2 hours, until the mutton is tender and the flavors are well developed.

9. Skim any impurities from the surface as the soup simmers. Adjust the seasoning with more salt if needed.

10. Remove from heat and stir in the chopped coriander leaves. Serve hot with lemon wedges on the side.

Mutton Bone Soup Indian Bone Broth Soup Recipe Equipment Needed

1. Large pot
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cup
7. Ladle
8. Skimmer or slotted spoon
9. Small bowl or dish (for spices)

FAQ

• Can I use any type of mutton bones for this soup? Yes, you can use any mutton bones, but marrow bones provide the richest flavor.
• How long should I simmer the soup for optimal flavor? It’s best to simmer the soup for at least 1.5 to 2 hours to extract maximum flavor and nutrients from the bones.
• Is it necessary to roast the bones before making the soup? Roasting is not required, but it can enhance the depth of flavor, especially if you’re using bones with a lot of marrow.
• Can I replace mutton bones with another type of bone? Yes, you can use lamb or goat bones as well, although the flavor profile might differ slightly.
• How do I store leftovers? Allow the soup to cool completely, then refrigerate it in an airtight container for up to 3 days or freeze for up to 3 months.
• Can I add other vegetables to the soup? Absolutely, adding vegetables like carrots or celery can enhance both the nutrition and flavor of the soup.
• Is this soup suitable for a spicy palate? You can adjust the spice level by increasing the amount of black peppercorns or adding a chopped green chili for extra heat.

Mutton Bone Soup Indian Bone Broth Soup Recipe Substitutions and Variations

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Instead of mutton bones, you can use lamb bones or chicken bones for a milder flavor.

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If you don’t have fresh ginger-garlic paste, substitute with 1 teaspoon ginger powder and 1 teaspoon garlic powder.

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Use ghee or butter instead of oil for a richer taste.

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Basil leaves can replace bay leaf for a different aromatic nuance.

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Cilantro can be used in place of coriander leaves for garnish, though with a somewhat different flavor.

Pro Tips

1. Roast the Spices First For enhanced aroma, consider dry roasting the cumin seeds, cloves, cardamom pods, and bay leaf in a pan for a minute or two before adding them to the oil. This will release their essential oils and intensify their flavors.

2. Brown the Mutton Before adding the mutton bones to the pot, you can optionally brown them in the same pot after sautéing the onions and ginger-garlic paste. This adds depth of flavor through caramelization.

3. Tomato Paste for Richness To deepen the flavor, consider adding a tablespoon of concentrated tomato paste along with the chopped tomatoes. This will give the soup a richer color and taste.

4. Pressure Cooker Method If you are short on time, consider using a pressure cooker to cook the mutton. After adding water and black peppercorns, pressure cook for about 30-40 minutes until the mutton is tender, then continue with the recipe as instructed.

5. Herb Blend Finish After simmering, add a mix of fresh herbs besides coriander, such as mint or kasuri methi (dried fenugreek leaves), along with a squeeze of lemon juice to brighten the flavors before serving.