Slow-Cooked Mutton Shorba
This light mutton shorba focuses on a clear, aromatic broth rather than a thick curry. The Kashmiri Raan potli is particularly useful here because its whole spices can infuse the broth during slow cooking and then be removed cleanly.
Servings
4
Prep Time
15 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 45 minutes
✨ Zaika Potli Secret Technique
Simmer 1 Kashmiri Raan potli with the mutton for the entire slow-cooking stage. Remove before finishing the broth.
Ingredients
Ingredients
- Bone-in mutton — 700 g
- Onion — 1 medium, quartered
- Ginger — 20 g, sliced
- Garlic — 6 cloves, lightly crushed
- Salt — 1½ tsp
- Water — 6 cups
Zaika Potli
- Kashmiri Raan — 1 potli
For Finishing
- Black pepper — ¼ tsp, freshly crushed
- Fresh coriander — 2 tbsp
- Lemon juice — 1 tbsp
Cooking Instructions
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1Add mutton, onion, ginger, garlic, salt, water and the Kashmiri Raan potli to a heavy pot.
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2Bring slowly to a boil.
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3Skim away any grey foam that rises to the surface.
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4Reduce the heat to its lowest setting.
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5Cover partially and simmer for 75–90 minutes, until the meat is tender and the broth tastes rich.
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6Remove the potli.
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7Remove the onion, ginger and garlic pieces if you prefer a cleaner broth.
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8Taste and adjust salt.
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9Add freshly crushed black pepper.
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10Finish with coriander and lemon juice.
💡 Chef's Pro Tip
Keep the simmer gentle. Vigorous boiling emulsifies fat and impurities into the broth, making a shorba cloudy and heavy.
🍽️ Perfect Serving Pairings
My Take On Slow-Cooked Mutton Shorba
This light mutton shorba focuses on a clear, aromatic broth rather than a thick curry. The Kashmiri Raan potli is particularly useful here because its whole spices can infuse the broth during slow cooking and then be removed cleanly.
The Secret: Keep the simmer gentle. Vigorous boiling emulsifies fat and impurities into the broth, making a shorba cloudy and heavy.