Mutton Khurdi Recipe – Bohra Style White Mutton Stock Soup
Delve into the rich culinary traditions of Gujarat with this exquisite Mutton Khurdi, a Bohra-style soup that captivates the senses with its aromatic spices and comforting flavors. Perfect for a cozy weekend meal or a special occasion, this dish promises warmth and satisfaction in every spoonful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (on the bone) | 300 grams |
| Onion (sliced) | 1 |
| Bay leaves (tej patta) | 2 |
| Green chillies (slit) | 2 |
| Ginger paste | ½ tablespoon |
| Garlic paste | ½ tablespoon |
| Salt | To taste |
| Water | 1 cup |
| Sunflower oil | 1 tablespoon |
| Cumin seeds (jeera) | 1 teaspoon |
| Whole black peppercorns | 4 |
| Cloves (laung) | 2 |
| Cinnamon stick (dalchini) | 1 inch |
| Whole wheat flour | 1 tablespoon |
| Milk | 1 cup |
| Black pepper powder | 1 teaspoon |
| Mint leaves (finely chopped) | 2 sprigs |
| Lemon (wedges, for serving) | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~20g |
| Carbohydrates | ~15g |
| Fat | ~20g |
| Fiber | ~1g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 mins |
| Cooking | 20 mins |
| Total | 30 mins |
Servings
| Servings | Amount |
|---|---|
| 4 | 4 bowls |
Cuisine
| Type | Description |
|---|---|
| Cuisine | Gujarati Recipes |
| Course | Appetizer |
| Diet | Non-Vegetarian |
Instructions
To commence the delightful journey of creating this Mutton Khurdi, we begin by preparing the mutton. In a pressure cooker, combine the succulent pieces of mutton along with the sliced onion, bay leaves, slit green chillies, ginger paste, garlic paste, salt, and the measured cup of water. Seal the pressure cooker and cook for three whistles before turning off the flame, allowing the pressure to release naturally—this process ensures the meat becomes tender and flavorful.
While the mutton is cooking, take a kadai (wok) and heat the sunflower oil over medium flame. Once the oil is shimmering and hot, add the whole spices—cumin seeds, whole black peppercorns, cloves, and the cinnamon stick—allowing them to sizzle and release their fragrant oils into the oil. This step is crucial for imparting depth and warmth to your soup.
Next, introduce the whole wheat flour to the kadai, stirring it vigorously with the oil and spices until it is well incorporated and lightly toasted, giving a nutty aroma that enhances the overall flavor of the soup. Gradually pour in the milk, whisking continuously to avoid lumps, creating a smooth and creamy base. Allow this mixture to simmer gently, thickening into a luscious bhora soup.
Once the soup has reached the desired consistency, carefully add in the tender mutton along with all the contents from the pressure cooker into the kadai. Stir well to combine everything, then let the Mutton Khurdi come to a brisk boil for about 3 to 4 minutes, allowing all the flavors to meld together beautifully.
As the final touch, taste your soup and adjust the seasoning with additional salt and black pepper powder, ensuring it is to your liking. When ready to serve, turn off the heat and garnish the soup with finely chopped mint leaves for a refreshing note. Serve the Mutton Khurdi piping hot, accompanied by wedges of lemon that can be squeezed in for a zesty lift.
This Mutton Khurdi is not just a soup; it’s a celebration of flavors, best enjoyed over a leisurely weekend meal alongside delectable dishes like Kalmi Kabab (Mughlai Style Chicken Tangdi Kebab) and Prawns Biryani, followed by the sweet indulgence of Rose Flavored Shahi Tukda for dessert.
Indulge in the heartwarming essence of this Bohra-style Mutton Khurdi, and let it transport you to the bustling kitchens of Gujarat, where tradition and flavor dance in perfect harmony. Enjoy every spoonful of this remarkable dish that embodies comfort and culinary heritage!
