Mutton Bone Broth Recipe – Authentic South Indian Nenju Elumbu Soup

Last Updated on 2 months by Neha Deshmukh

Mutton Bone Broth Recipe – Authentic South Indian Nenju Elumbu Soup

Hey everyone! If you’re anything like me, a comforting bowl of soup can fix just about anything. Today, I’m sharing a recipe that’s been in my family for generations – a deeply flavorful Mutton Bone Broth, or Nenju Elumbu Soup as we call it in Tamil. It’s more than just a soup; it’s a hug in a bowl, perfect for a chilly evening or when you’re feeling under the weather. I first made this on my own when I was missing home, and it instantly transported me back to my grandmother’s kitchen.

Why You’ll Love This Recipe

This isn’t your average broth. The slow simmering of mutton rib bones unlocks incredible depth of flavor. The aromatic spice blend, freshly roasted and ground, takes it to another level. It’s incredibly nourishing, packed with collagen and goodness. Plus, it’s surprisingly easy to make, even if it feels a little special.

Ingredients

Here’s what you’ll need to create this comforting soup:

• 250 grams Mutton rib bones (nenju elumbu)
• 1.5 liters water
• ½ teaspoon salt (plus more to taste)
• 1 cardamom
• 1 clove
• ½ inch piece cinnamon
• A big pinch kal pasi (black stone flower)
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 1 teaspoon black pepper
• 1 teaspoon white poppy seeds (khus khus)
• ¼ cup fresh shredded coconut
• 1 onion, diced
• 1 tomato, diced
• 6 cloves garlic
• ½ inch ginger, peeled
• ½ teaspoon turmeric powder
• 1 cup water to grind the masala
• 2 sprigs curry leaves
• 1 sprig coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Nenju Elumbu – Mutton Rib Bones: These are the star! They have a fantastic amount of collagen, which gives the broth its rich texture and health benefits. Ask your butcher specifically for rib bones with some meat still attached for extra flavor.
• Kal Pasi: This unique spice adds a beautiful earthy, smoky flavor. It can be found in Indian grocery stores, or online. Don’t skip it if you can help it – it really makes a difference!
• Coconut & Poppy Seed Masala: This combination is a South Indian staple. The coconut adds a subtle sweetness and creaminess, while the poppy seeds contribute to a lovely texture.
• Regional Variations in Spice Levels: Spice levels can vary quite a bit depending on where you are in South India. Feel free to adjust the amount of black pepper and even add a pinch of chili powder if you like a bit of heat. My aunt always adds a tiny piece of dried red chili to hers!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll build the base of our broth. Place the mutton rib bones in a pressure cooker with 1.5 liters of water and ½ teaspoon of salt. Pressure cook for about 30 minutes. This will give you a wonderfully flavorful broth.
2. While the bones are cooking, let’s prepare the masala. In a pan, add a little ghee (or oil) and roast the cardamom, clove, cinnamon, kal pasi, cumin seeds, fennel seeds, and black pepper for 3-4 minutes, until they become fragrant. Keep a close eye – you don’t want them to burn!
3. Add the diced onion, tomato, ginger, garlic, salt, and turmeric powder to the pan. Sauté for just about a minute, until the onions start to soften.
4. Now, mix in the shredded coconut and poppy seeds. Sauté briefly – another minute or so – then remove from heat and let the mixture cool completely.
5. Once cooled, grind the masala with 1 cup of water into a smooth paste. A good blender or food processor works best here.
6. Pour the ground masala paste into the pressure cooker with the mutton broth. Give it a good stir. If the broth seems too thick, add a little more water to reach your desired consistency.
7. Pressure cook the combined mixture for another 15 minutes. This time, let the pressure release naturally – don’t force it!
8. Finally, stir in the fresh curry leaves and chopped coriander leaves just before serving. The aroma is incredible!

Expert Tips

• Don’t skimp on the simmering time for the bones. The longer they simmer, the richer the broth will be.
• Roasting the spices is key to unlocking their full flavor.
• If you don’t have a pressure cooker, you can simmer the broth on the stovetop for a longer period – about 2-3 hours.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation – Vegetable Broth: Swap the mutton bones for a mix of hearty vegetables like carrots, celery, and parsnips. Use vegetable broth instead of water.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add a pinch of chili powder or a finely chopped green chili to the masala for a spicier kick.
• Festival Adaptations – Winter/Monsoon Comfort Food: My family loves to add a handful of small pasta shapes (like elakki) to the broth during the last 5 minutes of cooking, making it a more substantial meal for colder months.

Serving Suggestions

Serve this Nenju Elumbu Soup hot, either as a starter or with a side of fluffy rice. It’s also wonderful with a little bit of crusty bread for dipping. My kids love it with a squeeze of lemon juice!

Storage Instructions

Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – up to 2 months. It’s perfect to have on hand for a quick and healthy meal.

FAQs

Let’s answer some common questions:

1. What cut of mutton is best for this broth?

Rib bones (nenju elumbu) are ideal, but you can also use other bony cuts like shank or neck bones.

2. Can I use store-bought spice powders instead of whole spices?

While you can, the flavor won’t be as vibrant. Whole spices, freshly roasted, really make a difference.

3. How do I adjust the consistency of the broth?

Simply add more water if it’s too thick, or simmer it uncovered for a bit to reduce it if it’s too thin.

4. What is Kal Pasi and where can I find it?

Kal Pasi, or black stone flower, is a unique spice with a smoky flavor. You can find it in Indian grocery stores or online.

5. Can this broth be used as a base for other mutton dishes?

Absolutely! It’s a fantastic base for mutton curry, biryani, or even a simple mutton stew.

6. How long can I store the prepared broth?

Up to 3 days in the refrigerator, or 2 months in the freezer.

Enjoy! I hope this recipe brings as much comfort and joy to your kitchen as it does to mine. Let me know in the comments if you try it, and how it turns out!