My comforting bowl of Elaichi Gosht Shorba is light and full of flavour. The meat is soft and the soup has a subtle hint of green cardamoms that will instantly make you hungry. The word Shorba is derived from an Arabic word “Shurbah”, meaning soup. There are many recipes of Mutton Shorba, but this is one of my favourites. If you like eating light, then this mutton soup recipe is a must-try.
Green cardamom is one subtle spice that can easily notch up an Indian dish, whether sweet or savoury. There are many ways that you can use green cardamoms in a recipe and I am not going into that right now. This dish happened because it is too hot here in Mumbai and we are eating as light as possible. With goat meat, I wanted to make something simple, understated, yet flavourful. This Elaichi Gosht Shorba is so light that you can actually eat it everyday, even in summers. This Indian mutton soup with green cardamoms is lightly spicy. If you want it spicier, just increase the amount of white pepper powder, though I think it will taste best the way it is mentioned in this recipe of Elaichi Gosht Shorba.
Elaichi Gosht Shorba (Mutton Soup with Green Cardamoms)
- Mutton pieces with bones: 500 g
- Sour hung yogurt: ½ cup
- Whole green cardamoms lightly crushed: 10
- Garlic paste: 1 tsp
- Salt: 2 tsp
- Small onions finely chopped: 3
- Hot water: 2.5 cups
- Light oil: 2 tbsp
- White pepper powder: ½ tsp
- Fresh mint leaves: 8
- Green cardamom powder: 1.5 tsp
- Marinate the mutton for 2 h with sour yogurt, garlic paste and 1 tsp salt.
- Pressure-cook the marinated mutton with one small finely chopped onion, whole green cardamoms, hot water and ½ tsp salt on a simmered flame, until two whistles. Switch off the gas and don’t open the pressure-cooker lid for the next half an hour.
- After 30 min, open the lid and keep the boiled mutton with the stock aside.
- In a handi/kadhai, heat the oil. Add the rest of the finely chopped onions, alongwith ½ tsp salt. Sauté till the onions are soft and well-caramelised.
- Pour-in the warm mutton stock and the boiled mutton. Add the white pepper powder and torn mint leaves into it. Let it simmer and boil softly on a low flame for 10 min.
- Finally, add the green cardamom powder and mix well. Boil for just 2 min. Let the Shorba pass through a sieve, ensuring that the onions are smashed enough while doing so.
- Remove the mutton pieces and put them in a cooking pan alongwith the strained Shorba. Heat the mutton and the strained soup together again for 5 min, stirring lightly with a ladle. Serve the Shorba hot.