Ingredients

• Mutton (with bones) - 300 g
• Marrow bones - 250 g
• Mutton fat - 20 g
• Onion - 1/2 cup, chopped
• Cinnamon - 5 cm stick
• Cardamom - 5
• Dry ginger powder - 1 tsp
• Fennel seeds (saunf) - 2 tsp
• Bay leaves - 2
• Chilli powder - 1 tsp
• Water - 6 cups
• Salt to taste
• Pepper powder for seasoning
• Coriander leaves for garnishing

How to Make Mutton Shorba

• Combine all the ingredients with 4 cups of water. Pressure-cook for 20 mins. Cool and strain.
• Shred the meat and add to the stock.
• Crack the marrow bones, chop the marrow and add to the stock.
• Add the remaining water to the cracked bones and bones from the mutton pieces.
• Simmer for 15 mins.
• Strain and add to the mixture.
• Taste and correct the seasoning, adding a dash of pepper powder if needed.
• Heat well and serve garnished with coriander leaves.