Khaatta Shorba (Mutton Curry)

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • For Yakhni:
  • Mutton - 1/2 kg
  • Onion (medium), sliced - 1.5
  • Ginger, julienned - 1 inch piece
  • Garlic (whole) - 1
  • Potli (pouch) of fennel seeds (1 tbsp) and coriander seeds (1 tbsp)
  • Black Cardamom - 1
  • Green Cardamoms - 3
  • Cinnamon - 2 pieces (1 inch each)
  • Cloves - 10
  • Mace - 1/2 flower
  • Peppercorn - 1 tbsp
  • Salt to taste
  • Water - 1/2 litre
  • For Shorba or Kadhi:
  • Curd (yogurt) - 500 g
  • Gram flour (besan) - 3 tbsp
  • Turmeric powder - 1 tsp
  • Ginger & Garlic paste - 1 tbsp each
  • Red Chilli powder - 1 tsp or as per requirement
  • Water - 1/2 litre
  • Salt to taste
  • For Masala:
  • Coriander powder - 2 tsp
  • Ginger & Garlic paste - 1 tsp each
  • Red Chilli powder - 1/2 tsp
  • Oil - 4 tbsp

How to Make Khaatta Shorba (Mutton Curry)

  • Mix all the ingredients for yakhni in a pressure cooker and cook till mutton is tender.
  • Don't throw away the stock.
  • Throw away the whole garlic and make a paste of the potli of fennel seeds and coriander seeds.
  • Whip the curd and mix gram flour in it.
  • Blend thoroughly to ensure that there are no lumps (use mutton stock in this).
  • Mix with all the other ingredients of shorba except salt.
  • Once it starts to boil, add salt.
  • Bring it to a boil and simmer on a slow fire for about 15 mins.
  • Stir occasionally.
  • In another pan, heat oil, add ginger & garlic and fry for 2-3 mins.
  • Add paste of fennel and coriander seeds along with coriander powder and fry for a minute.
  • Add mutton and fry till there is little gravy.
  • Now put this mutton mixture in the shorba and cook for 5-7 minutes.
  • Garnish with coriander leaves and green chillies.
  • Serve hot with chapatti or plain rice.

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