A bowl of hearty mutton bone soup is all you need to warm up your day. With simple ingredients and easy-to-follow steps, this Indian mutton soup recipe will guide you in creating a comforting bowl of soup that your whole family will love. Discover the secret to extracting all the rich flavors from the mutton bones, resulting in a broth that’s both delicious and nourishing.
Why you’ll love this mutton bone soup recipe
- Rich and robust flavor: Indian mutton soup is the perfect way to make the most of those mutton bones. With a well-balanced blend of spices, the bones add a depth of flavor to the soup. This results in a rich and hearty broth that’s deeply satisfying.
- Nourishing and wholesome: Mutton bone soup is packed with essential nutrients, collagen, and minerals that promote overall health and well-being.
- Comforting and warming: Like my spicy cauliflower soup, this soup is also perfect for cold days or when you need a comforting pick-me-up. The warm broth of mutton bone soup is like a cozy hug for your soul.
- Economical and sustainable: Using mutton bones in the soup is a great way to reduce waste and be cost-effective.
- Boosts immunity: The nutrients and minerals present in mutton bone soup can support your immune system, helping you stay healthy.
- Supports joint health: The collagen from the bones may contribute to joint health and alleviate discomfort.
- Easy to make: Preparing mutton bone soup is simple, making it accessible even to beginner cooks.
- Versatile: You can customize the soup by adding various vegetables, herbs, and spices to suit your taste preferences.
- Filling and satiating: Mutton bone soup makes for a substantial healthy dinner that keeps you full and satisfied for longer.
- A taste of tradition: Mutton bone soup is a timeless classic in many cultures, bringing a sense of nostalgia and heritage to your dining table.
- Feeds a crowd: It’s an excellent option for gatherings and family meals, as you can make a large batch to serve everyone.
You don’t need to be an expert chef to enjoy the rich goodness of mutton soup. Even if you’re new to cooking, fear not! My step-by-step instructions will make the process a breeze.
So, roll up your sleeves and get ready to savor the heartwarming taste of this mutton paya soup.
Mutton soup ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
- Mutton: Bones give flavor to this soup. However, you can choose the ones with flesh so that the soup has some meat, too. This recipe is best suited for mutton legs, but you can use other bone-in cuts, too.
- Dal: Toor dal (split pigeon pea or yellow lentils) is traditionally used for mutton soup masala. It gives body, flavor and additional nutrients to the soup. You can also use moong dal (split and skinned mung beans).
- Whole spices: Cinnamon, cloves, cardamom and star anise can be replaced with ½ teaspoon of garam masala. You can use 1 teaspoon ground coriander, ½ teaspoon pepper, ½ teaspoon fennel powder and ½ teaspoon cumin instead of the whole spices.
- Ginger-garlic paste: Grate 5 cloves of garlic and 1-inch piece of ginger.
- Herbs: Be generous with mint and coriander leaves. They add even more flavor to this soup. You can use double the amount of mint leaves if you don’t have coriander leaves.
How to make mutton soup: step by step
Make mutton soup masala
This is similar to the spice blend I used for the black chana soup. The spices are also similar to those you need to make the chicken broth for lemon coriander soup.
Dry roast toor dal (split pigeon pea or yellow lentils) on low flame for 5 minutes.
Add whole spices: coriander seeds, peppercorns, cardamom, cinnamon, cloves and star anise. Roast for a couple of minutes.
Add fennel and cumin seeds. Roast for another 2 minutes.
If you’re using ground spices as mentioned in the ingredient notes, add them to the roasted dal and turn off the flame immediately.
Remove from heat and let them cool.
Blend the dal and spices in a spice blender into a fine powder. You just made an awesome mutton soup masala!
This spice blend can also be used for recipes like vegetable kurma, mutton masala, easy chicken curry or clear chicken soup to enhance the flavors and add body to the soup. In my opinion, this is one of the most flavorful thickening agents you can add to soups.
Sauté
Heat olive oil in a large pan. (You can also directly sauté in a pressure cooker or instant pot). Sauté bay leaves and finely chopped onions until translucent.
Add ginger-garlic paste or grated ginger and garlic. Sauté until roasted and the raw smell disappears.
Add finely chopped tomatoes. Sauté until they are cooked to a mushy consistency.
Add mutton bones and sauté for a few minutes.
Stir until the flesh on the bones is no longer pink and everything is well incorporated.
Add spices and water
Add 1 cup of water first. Stir and add more.
Sprinkle turmeric and the blended ‘mutton soup masala’. Mix well without any lumps. Alternatively, you can mix the ground spices with a little water and add. That will make it easier to stir.
Pressure cook
Transfer the contents to a pressure cooker (if you’ve not been using one from the start).
Cover and pressure cook on high flame. After the first whistle, reduce the flame and simmer for 45 minutes. Let the pressure release naturally.
If using instant pot, choose pressure-cook mode and set the timing to 45 minutes. Wait for natural pressure release.
Garnish and serve
Stir the soup and serve in bowls. Garnish with fresh coriander and mint leaves.
Recipe tips
- Extra spice: If you like to add a spicy kick to the soup, add a dried red chili (or ½ teaspoon of chili flakes) while roasting the spices for the soup masala.
- Cook time: The simmering time depends on the size and quality of the mutton bones. Mine were quite large, so I set the cooking time to an hour. If you’re not sure, stick to an hour. Overcooked soup still tastes good. The flesh might fall off the bones and disintegrate into the soup. In other words, it gets more delicious 😉
- Mutton bones: You can use mutton ribs instead of mutton legs. In that case, the simmering time can be reduced to 30 minutes.
Health benefits of mutton bone soup
By boiling mutton bones in water, nutrients are released from the marrow in the bones, and other tissues are broken down. You get a delicious, nutritious broth that can improve your overall health (Source):
- Relieves joint pain and combats arthritis
- Boosts immune system
- Promotes Healthy Skin
- It is highly nutritious
- Beneficial for the gut
- Promotes weight loss
- Builds muscles
- Helps In Detoxification
- Fights Inflammation
- Boosts collagen production
More soups
Creamy Cauliflower Potato Leek Soup Without Cream
Healthy and Creamy Almond Broccoli Soup
Simple Carrot and Celery Soup with Italian Seasoning
Easy Pumpkin Carrot Soup with Ginger (no cream)
Recommended tools to make this recipe
- Instant pot: Makes cooking mutton quick and easy.
- Pressure cooker: Can be used as an alternative to instant pot.
- Blender: Blends the spices smooth in seconds.
- Wok pan: Non-stick and easy to clean. Wide as well as deep, it is perfect to sauté mutton bones for the soup.
- Knife set: Razor-sharp with ergonomic handles, this knife set is a life-saver in the kitchen.
- Kitchen tongs: Makes it easy to handle the large mutton bones.
- Spatula: You need the best ones if you want to protect your non-stick cookware.
Indian Mutton Soup Recipe
Ingredients
Mutton soup masala
- 1 tablespoon toor dal (split pigeon pea or yellow lentils)
- 2 teaspoons coriander seeds
- 1 teaspoon peppercorns
- 2 pods cardamom
- 2 cloves
- 1 star anise
- 1 inch cinnamon
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Make mutton soup masala
- In a pan, dry roast 1 tablespoon toor dal (split pigeon pea or yellow lentils)on low flame for 5 minutes.
- Add whole spices:2 teaspoons coriander seeds, 1 teaspoon peppercorns, 2 pods cardamom, 2 cloves, 1 star aniseand 1 inch cinnamon.Roast for a couple of minutes.
- Add 1 teaspoon fennel seeds and 1 teaspoon cumin seeds. Roast for another 2 minutes. Remove from heat and let them cool.
- Blend the dal and spices in a spice blender into a fine powder. Keep aside.
Sauté
- Heat 2 teaspoons olive oil in a large pan. (You can also directly sauté in a pressure cooker or instant pot). Sauté 2 bay leaves and 2 onions, finely chopped until the onions turn translucent.
- Add 1½ teaspoons ginger-garlic paste. Sauté until roasted and the raw smell disappears.
- Add 2 tomatoes, finely diced. Sauté until they are cooked to a mushy consistency.
- Place 1 kilogram mutton bones in the pan. Sauté for a few minutes until the flesh attached to the bones are no longer pink.
Add spices and water
- Add 4½ cups of water. (Add 1 cup of water first. Stir and add more.)
- Sprinkle ½ teaspoon turmeric, 1½ teaspoons salt and the blended ‘mutton soup masala’. Mix well without any lumps.
- Alternatively, you can mix the ground spices with a little water and add. That will make it easier to stir.
Pressure-cook
- Transfer the contents to a pressure cooker (if you’ve not been using one from the start).
- Cover and pressure cook on high flame. After the first whistle, reduce the flame and simmer for 45 minutes.
- Let the pressure release naturally.
If using instant pot
- Sauté according to the above instructions (in sauté mode). Once you stir in the mutton bones, add water and ground spices and cover with the lid.
- Choose pressure-cook mode and set the timing to 45 minutes.
- Wait for natural pressure release.
Garnish and serve
- Taste the soup and adjust water, salt and pepper. Stir the soup and serve in bowls.
- Garnish with ¼ cup chopped mint leaves and ¼ cup chopped coriander leaves.
Notes
- Mutton: Bones give flavor to this soup. However, you can choose the ones with flesh so that the soup has some meat, too. This recipe is best suited for mutton legs, but you can use other bone-in cuts, too.
- Mutton ribs: You can use mutton ribs instead of mutton legs. In that case, the simmering time can be reduced to 30 minutes.
- Dal: Toor dal (split yellow lentils) is traditionally used for mutton soup masala. It gives body, flavor and additional nutrients to the soup. You can also use moong dal (split and skinned mung beans).
- Substitution for whole spices: Cinnamon, cloves, cardamom and star anise can be replaced with ½ teaspoon of garam masala. You can use 1 teaspoon ground coriander, ½ teaspoon pepper, ½ teaspoon fennel powder and ½ teaspoon cumin instead of the whole spices.
- How to replace with ground spices: Add them to the roasted dal after step 1 to make the soup masala and turn off the flame immediately. Stir for a couple of minutes in the warm pan. (The residual heat is enough to roast the ground spices.)
- Ginger-garlic paste: Grate 5 cloves of garlic and 1-inch piece of ginger.
- Herbs: Be generous with mint and coriander leaves. They add even more flavor to this soup. You can use double the amount of mint leaves if you don’t have coriander leaves.
- Mutton soup masala: This spice blend can also be used for recipes like vegetable kurma, mutton curry, chicken curry or chicken soup. It enhances the flavors and adds body to the soup or curry.
- Extra spice: If you like to add a spicy kick to the soup, add a dried red chili (or ½ teaspoon of chili flakes) while roasting the spices for the soup masala.
- Cook time: The simmering time depends on the size and quality of the mutton bones. If you’re not sure, stick to an hour. Overcooked soup still tastes good. The flesh might fall off the bones and disintegrate into the soup. In other words, it gets more delicious.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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Such a good, good recipe. This one is a keeper. Tried it and it is delicious. Thank you!
Thank you, Devika! You really made my day 🙂
Awesome recipe.never knew mutton soup can be made so exotic. Tried it last weekend ! It was a hit at home. Thank you.
Thank you Jessy, Glad to hear that you loved the recipe!