Mutton soup is the perfect soup for those who don’t like chicken soup and want more than a Vegetable soup and Mushroom Soup. Before we proceed any further let’s clarify what a Mutton is. A lot of us get confused between Pork and Mutton. Pork is the meat from Pig meanwhile Mutton is the meat from a sheep or goat.
Mutton is a widely used type of Meat in Nepal as in a lot of places, people cannot raise buffalos and Pigs. As a result, mutton soup is one of the most commonly found Non-Veg soups all across Nepal.
This soup is not only healthy and tasty but it can also fill one’s tummy. It contains a lot of meat chunks that you can nibble on after drinking the soup. With that being said, let’s move on to see how this meaty soup is made.
Table of Contents
Ingredients for Mutton Soup
- 500 Grams of mutton
- 100 Gram cornflour
- 4 Teaspoon coriander powder
- 100 Grams Onion
- 2 Cloves garlic
- 2 Tablespoon coriander leaves
- 2 Teaspoon garam masala powder
- 2 Cup water
- 4 Egg
- 2 Tablespoon gram flour (besan)
- 3 Teaspoon turmeric
- 100 mixed vegetables
- 10 Grams ginger
- Salt As required
- 2 tablespoon butter
- 800 Milileter of Water
Note* this recipe is for 4 portions of soup with each portion having 200 Milileter of soup
How to Make a Mutton Soup
To make a Mutton soup, you first have to prepare the spices. Then you chop up the mutton roughly and soften it in a pressure cooker with the added spices before thickening it with cornflour and mixed vegetables and letting it cook well.
As Mutton is red meat, it is recommended to use a pressure cooker to make the duration short. You can chop the mutton into smaller pieces however rough
Total Time 45 minutes
Step 1: Prepare the Spices
– Peel the onion, garlic, and ginger
– Grind them to a fine paste
– Put a pan over a low flame and dry roast the gram flour
– Stir continuously so that it does not stick to the bottom
– Once you get a strong fragrance of gram flour, turn off the gas knob and transfer to a bowl
Step 2: Prepare the Mutton
– Roughly chop the mutton pieces in a large bowl.
– Put a cooker on medium flame and melt butter in it
– Add the prepared onion-garlic-ginger paste into it
– Saute for a minute
– Add all the masalas – salt, garam masala, turmeric powder, coriander powder along with 1/2 cup of water into the pan.
– Cook for 2-3 minutes and then turn off the flame
– Add the roasted flour and the masala
– Open the egg in a bowl and beat
– Marinate for 10-15 minutes and then put it in the same pressure cooker, and cook the mutton for 3-5 whistles in the pressure cooker
Step 3: Cook well
– Put another pressure cooker over medium flame
– Add 2 cups of water to it along with frozen mixed vegetables, and cornflour.
– Stir to mix well
– All the ingredients and close the lid of the cooker
– Cook for 2 whistles and then turn off the flame
– Let the steam release on its own and mix with the cooked mutton.
– Let everything simmer on a medium flame for 2-3 minutes and then turn off the flame.
Step 4: Garnish and Serve
– Chop some Coriander and sprinkle it over the soup
– Serve on a warm Bowl for best taste
One quick note is that it is best to use stock instead of plain water to enhance the taste of the soup. Although there are different types of stocks, since this is a mutton soup, the best stock naturally is mutton stock.
To make a mutton stock, all you have to do is chop up mutton bones into small pieces and boil them in water along with finely chopped vegetables (known as Mirepoix) in low heat for 10 to 12 hours. After that filter, the water out and you will have a tasty and healthy alternative for your soup.