Equipment
Ingredients
Meat
- 500 g bone-in mutton, cut into 5cm pieces
Aromatics
- 1 red onion, finely diced
- 30 g fresh ginger, peeled and roughly chopped
- 4 garlic, peeled
- 1 green chili, slit lengthwise
- 50 g fresh coriander, leaves and stems separated and chopped
Whole Spices
- 1 cinnamon stick
- 4 green cardamom pods, lightly bruised
- 4 whole cloves
- 3 g black peppercorns
- 2 bay leaves
Spices & Liquids
- 30 g ghee
- 5 g coriander powder
- 2 g turmeric powder
- 10 g salt
- 1200 ml water, hot
Nutrition (per serving)
Method
Using a cutting board and chef's knife, dice the red onion, slit the green chili, and chop the fresh coriander, keeping the stems and leaves separate.
Pound the fresh ginger and garlic cloves into a smooth paste using a mortar and pestle.
Place a heavy-bottomed Dutch oven over medium heat and melt the ghee.
Add the cinnamon stick, green cardamom pods, whole cloves, black peppercorns, and bay leaves to the hot ghee. Toast for 30 seconds until deeply fragrant.
Stir the diced red onion into the spiced ghee using a wooden spoon. Sauté until the onions are golden brown and softened.
Mix the freshly pounded ginger-garlic paste and the slit green chili into the onions. Cook for an additional 2 minutes until the sharp, raw smell dissipates.
Add the bone-in mutton pieces to the pot. Sear the meat, turning occasionally, until it is thoroughly browned on all sides.
Stir in the coriander powder, turmeric powder, chopped coriander stems, and salt, ensuring the meat is evenly coated with the spices.
Pour the hot water into the pot and bring the liquid to a rapid boil at 100°C/212°F. Skim off any grey foam or impurities that rise to the surface.
Reduce the heat to low, cover the Dutch oven with a tight-fitting lid, and simmer gently. Cook until the mutton reaches an internal temperature of at least 74°C/165°F and the connective tissue breaks down completely.
Remove the pot from the heat. Carefully pick out large whole spices if desired, then garnish generously with the reserved chopped coriander leaves before ladling into warm bowls.
Chef's Notes
- Using bone-in meat is non-negotiable for an authentic shorba; the marrow and connective tissue give the broth its signature silky body, rich mouthfeel, and deep flavor.
- Toast the whole spices carefully. The oil should be hot enough to make them bloom, but if they scorch, the entire soup will carry an irreversible bitter undertone.
- Skimming the impurities that rise to the top during the initial boil is crucial. This extra step ensures a clear, clean-tasting broth rather than a murky one.
- For a faster preparation using a pressure cooker, reduce the water by 200ml. Cook on high pressure for 25 minutes, followed by a full natural pressure release.
Storage
Refrigerator: 4 days — Store in an airtight container. The fat will solidify on top; leave it until reheating to preserve freshness.
Freezer: 3 months — Freeze in individual portions. Leave adequate headspace for liquid expansion.
Reheating: Reheat gently on the stovetop over medium-low heat until thoroughly hot, stirring occasionally.
