Mutton Khurdi Recipe – Bohra Style White Mutton Stock Soup
Mutton Khurdi, also known as Bohra Style White Mutton Soup, is a beloved dish that originates from the Gujarati community. The rich flavors of tender mutton combined with aromatic spices, fresh mint, and a dash of lemon make this soup a perfect starter for any meal. This soup is easy to prepare and brings out the delicate flavors of the mutton in a creamy, flavorful broth. The key to making this soup stand out lies in the preparation of the mutton stock, which is then combined with milk to create a beautifully comforting dish.
This recipe brings together the best of Gujarati and Bohra cuisine, offering a savory, creamy, and aromatic broth that will warm your heart with each sip. The addition of fresh mint leaves and a splash of lemon juice just before serving enhances the flavor profile and leaves a refreshing aftertaste. Serve this soup on weekends as an appetizer before a hearty main course, or enjoy it as a meal in itself. It pairs wonderfully with some freshly baked bread, Kalmi Kebab, or Prawns Biryani.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (on the bone) | 300 grams |
| Onion (sliced) | 1 medium |
| Bay leaves (tej patta) | 2 leaves |
| Green Chillies (slit) | 2 chillies |
| Ginger (paste) | 1/2 tablespoon |
| Garlic (paste) | 1/2 tablespoon |
| Salt | To taste |
| Water | 1 cup |
| Oil | 1 tablespoon |
| Cumin seeds (jeera) | 1 teaspoon |
| Whole Black Pepper Corns | 4 corns |
| Cloves (laung) | 2 cloves |
| Cinnamon stick (dalchini) | 1-inch stick |
| Whole wheat flour | 1 tablespoon |
| Milk | 1 cup |
| Black pepper powder | 1 teaspoon |
| Fresh mint leaves (pudina) | 2 sprigs (finely chopped) |
| Lemon (wedges to serve) | To taste |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | ~250 kcal |
| Protein | 18 grams |
| Fat | 15 grams |
| Carbohydrates | 10 grams |
| Fiber | 1 gram |
| Sugars | 5 grams |
| Sodium | 500 mg |
Instructions
Step 1: Cook the Mutton Stock
- In a pressure cooker, combine 300 grams of mutton (on the bone), 1 sliced onion, 2 bay leaves, 2 slit green chillies, 1/2 tablespoon ginger paste, 1/2 tablespoon garlic paste, and 1 cup water. Add salt to taste.
- Close the lid and cook on medium heat for 3 whistles. Once the cooking is complete, allow the pressure to release naturally.
- Set the cooked mutton and its stock aside.
Step 2: Prepare the Soup Base
- Heat 1 tablespoon oil in a kadai (wok) over medium flame.
- Once the oil is hot, add the whole spices: 1 teaspoon cumin seeds, 4 whole black pepper corns, 2 cloves, and 1-inch cinnamon stick. Sauté them until they begin to sizzle and release their aromas.
- Add 1 tablespoon whole wheat flour to the kadai and mix well with the oil and spices. Stir for about 1-2 minutes until the flour slightly darkens.
Step 3: Make the Soup
- Gradually add 1 cup milk to the kadai while whisking continuously to avoid any lumps. Stir well and allow the soup base to thicken slightly.
- Once the soup base has thickened, add the mutton and all the contents of the pressure cooker (including the stock) to the kadai.
- Stir to combine everything well and bring it to a brisk boil for 3-4 minutes. This allows the mutton to absorb all the flavors from the spices and the milk.
- Add salt and 1 teaspoon black pepper powder to taste. Adjust the seasoning as per your preference.
- Once the soup has boiled, remove from heat and check for flavor.
Step 4: Serve
- Pour the soup into serving bowls and top with freshly chopped mint leaves for a burst of freshness.
- Serve the Mutton Khurdi hot with lemon wedges on the side. Squeeze the lemon juice into the soup before drinking to add a tangy twist.
Tips for the Best Mutton Khurdi:
- Ensure that you cook the mutton in the pressure cooker until it’s tender. This is key to achieving the right texture for the meat in the soup.
- The whole wheat flour used in the recipe acts as a thickening agent, giving the soup a creamy texture without making it too heavy.
- Don’t skip the fresh mint leaves and lemon juice at the end. These ingredients elevate the flavor of the soup, adding a refreshing note that balances out the richness of the mutton and milk.
- If you like a more spicy version, feel free to add extra green chillies or a pinch of red chili powder.
Serving Suggestions
Mutton Khurdi is perfect as a light appetizer to kick off a traditional Gujarati meal. It pairs wonderfully with Kalmi Kebab Recipe – Mughlai Style Chicken Tangdi Kebab and Prawns Biryani for a complete meal. For dessert, consider serving a light Rose Flavored Shahi Tukda to end the meal on a sweet note.
Conclusion
Mutton Khurdi is a comforting and soul-satisfying dish that is perfect for a weekend meal or a special gathering. This Bohra-style white mutton stock soup, infused with spices, milk, and fresh mint, is sure to leave your guests asking for seconds. Whether you’re looking to experience traditional Gujarati flavors or simply craving something hearty and flavorful, this soup is the ideal choice. Enjoy it with your loved ones, and savor every spoonful of this delicious, aromatic soup!
This Mutton Khurdi Recipe is perfect for those who appreciate rich, flavorful soups with tender meat, complemented by the freshness of mint and the zing of lemon. It’s simple to prepare but tastes like a dish that’s been perfected over generations.
