Mutton Soup
Hearty and flavorful Mutton Soup - a nourishing bone broth from the Khandesh region. This traditional soup is made by slow-simmering mutton bones and meat with aromatic spices, resulting in a clear, flavorful broth that is both comforting and nutritious. Perfect for cold weather, recovery, or as a light starter to a hearty meal.
Total Time
PT135M
Servings
4
Prep Time
PT15M
Cook Time
PT120M
Ingredients
- Mutton bones (with some meat)— 500g
Leg bones or ribs work well
- Mutton pieces— 200g
Small pieces for soup
- Onion— 1 large, roughly chopped
- Ginger— 1 inch piece, sliced
- Garlic cloves— 4-5, crushed
- Black peppercorns— 1 tbsp, slightly crushed
- Cumin seeds— 1 tsp
- Fennel seeds (Saunf)— 1 tsp
- Bay leaves— 2
- Cinnamon stick— 1 inch piece
- Cloves— 3-4
- Cardamom pods— 2
- Turmeric powder— 0.5 tsp
- Salt— to taste
- Water— 6-8 cups
- Fresh coriander leaves— 2 tbsp, chopped
- Lemon juice— 2 tbsp
For serving
- Green chilies— 2-3, slit
Optional, for heat
- Black pepper powder— to taste
For serving
Instructions
- 1
Clean and wash mutton bones and pieces thoroughly. In a large pot or pressure cooker, add mutton bones, mutton pieces, roughly chopped onion, ginger slices, crushed garlic, and all whole spices (black peppercorns, cumin seeds, fennel seeds, bay leaves, cinnamon, cloves, cardamom).
- 2
Add turmeric powder, salt, and 6-8 cups of water. If using pressure cooker, cook for 6-8 whistles. If using a regular pot, bring to boil, then simmer for 2-3 hours, adding more water if needed.
- 3
Let pressure release naturally if using pressure cooker. The bones should be very tender, and meat should fall off easily.
- 4
Strain the broth through a fine-mesh strainer or cheesecloth to get clear, clean soup. Reserve the meat pieces and bones (you can pick meat from bones if desired).
- 5
Return the clear broth to the pot. Add the reserved meat pieces (and picked meat if using). Bring to a gentle boil.
- 6
If you want a richer soup, you can add back some of the strained aromatics (ginger, garlic) by mashing them through the strainer.
- 7
Taste and adjust salt and pepper. If using green chilies, add them now for a subtle heat. Simmer for another 10-15 minutes.
- 8
Garnish with fresh coriander leaves. Serve hot in soup bowls with lemon wedges on the side. Add a squeeze of lemon juice and a pinch of black pepper powder just before drinking.
- 9
The soup should be clear, flavorful, and aromatic. It can be enjoyed as a starter or light meal with some bread on the side.
Tips & Tricks
Use mutton bones with some meat attached - they add more flavor to the broth.
Slow simmering is key to extracting maximum flavor from bones and spices.
Straining is important for a clear, clean soup - don't skip this step.
You can adjust the cooking time based on how rich you want the broth - longer cooking means more flavor.
If the soup seems too fatty, let it cool and skim off the fat that solidifies on top.
The soup tastes best when served hot with a squeeze of fresh lemon.
You can add vegetables like carrots or celery if desired, but traditional recipe keeps it simple.
Store leftover soup in refrigerator and reheat as needed - it tastes even better the next day.
About This Dish
Mutton Soup (Aalni Soup) is a traditional Maharashtrian soup, especially popular in the Khandesh region. It's often prepared during cold weather, for recovery from illness, or as a nourishing starter. The slow-simmered bone broth is rich in nutrients and is believed to have healing properties. It's a simple yet deeply satisfying dish that showcases the essence of traditional Maharashtrian cooking.
Recipe Info
- Cuisine
- Maharashtrian
- Category
- Soup
- Region
- Khandesh
- Difficulty
- Easy
Experience Mutton Soup at Hind Kesari
Visit us at any of our branches to taste authentic Mutton Soup prepared by our expert chefs using traditional recipes and the finest ingredients.