Authentic Mutton Bone Soup Recipe – Shallots & Black Pepper

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Bone Soup Recipe – Shallots & Black Pepper

Introduction

There’s just something about a warm, comforting bowl of soup, isn’t there? Especially when the weather turns chilly! This mutton bone soup is a family favorite – a recipe passed down from my grandmother, and it’s the go-to when someone’s feeling under the weather or just needs a little bit of soul-warming goodness. It’s packed with flavour, incredibly easy to make, and honestly, feels like a hug in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any mutton soup. The combination of shallots and black pepper gives it a unique, aromatic flavour that’s both comforting and invigorating. It’s a simple recipe, perfect for beginner cooks, but delivers a depth of flavour that will impress everyone. Plus, bone broth is amazing for you!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 5-8 shallots/pearl onions (approx. 100g)
• 4 garlic cloves
• 1 tsp cumin seeds
• 1 tsp black pepper seeds
• 1 tsp coriander seeds
• 2 tbsp coconut oil
• 500 gm mutton soup bones
• ¾ tsp turmeric powder
• Salt and pepper to taste
• Coriander and mint leaves for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips I’ve picked up over the years!

Shallots/Pearl Onions: Regional Variations & Benefits
Shallots (or vadai uniyum as we call them in Tamil) add a lovely sweetness. If you can’t find shallots, small pearl onions work beautifully too. They’re fantastic for digestion, by the way!

Garlic: Choosing the Right Kind
Fresh garlic is always best! Look for firm bulbs with tightly closed cloves. Don’t bother peeling them until you’re ready to use them – it keeps them fresher for longer.

Spices (Cumin, Coriander, Black Pepper): Fresh vs. Ground
While ground spices work in a pinch, using whole spices and grinding them yourself really elevates the flavour. I use a small spice grinder, but a mortar and pestle works wonderfully too.

Coconut Oil: Traditional South Indian Cooking
Coconut oil is key to that authentic South Indian flavour. It adds a subtle sweetness and aroma that you just won’t get with other oils.

Mutton Soup Bones: Source & Quality
Ask your butcher for soup bones – they often have marrow bones included, which are gold for flavour and nutrients. The more marrow, the richer the soup!

Turmeric Powder: Health Benefits & Varieties
Turmeric isn’t just for colour and flavour; it’s a powerhouse of health benefits! I prefer a good quality, vibrant turmeric powder.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make our spice paste. Crush the shallots, garlic, cumin seeds, black pepper seeds, and coriander seeds into a rough paste using a mortar and pestle. It doesn’t need to be perfectly smooth – a little texture is good!
2. Now, heat the coconut oil in a pressure cooker over medium heat. Add the crushed spice mixture and sauté until fragrant and the raw smell disappears – about 2-3 minutes.
3. Add the mutton soup bones and turmeric powder. Toss everything together to coat the bones evenly with the spices. This is where the magic starts to happen!
4. Pour in 4 cups of water. Add salt to taste. Give it a good stir, then close the pressure cooker lid.
5. Pressure cook for 4-6 whistles, depending on your cooker.
6. Once cooked, allow the pressure to release naturally before opening the cooker. This is important – don’t force it!
7. Finally, taste and adjust seasoning if needed. Add extra black pepper if you like a bit more kick. Garnish generously with fresh coriander and mint leaves. Serve hot and enjoy!

Expert Tips

• Don’t skip the sautéing step! It really develops the flavours of the spices.
• Using a pressure cooker significantly reduces cooking time, but you can use a regular pot if you prefer. It will just take longer (around 2-3 hours).
• For a richer flavour, brown the mutton bones in the oil before adding the spices.

Variations

I love experimenting with this recipe! Here are a few ideas:

Vegan Adaptation (Using Vegetable Broth & Root Vegetables)
My friend, Priya, is vegan, and she makes a fantastic version using vegetable broth and adding root vegetables like carrots, potatoes, and parsnips. It’s equally delicious!

Spice Level Adjustment (Increasing Black Pepper)
If you’re a black pepper lover like my brother, feel free to add more! A generous pinch or two really adds a lovely warmth.

Regional Variations (Kerala Style with Kokum)
My aunt in Kerala adds a small piece of kokum (dried mangosteen) to the soup for a tangy flavour. It’s a lovely addition!

Festival Adaptations (During Winter Months)
During the winter months, my family likes to add a small piece of ginger to the spice paste for extra warmth and immunity.

Serving Suggestions

This soup is wonderful on its own, but it also pairs beautifully with a side of crusty bread for dipping. Sometimes, I like to add a squeeze of lemon juice just before serving for a little extra brightness.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes really well – perfect for those busy weeknights!

FAQs

What cut of mutton is best for bone soup?

Soup bones are ideal! They have a good amount of marrow, which adds richness and flavour. Neck bones and leg bones are great choices.

Can I use a regular pot instead of a pressure cooker?

Yes, absolutely! Just simmer the soup for 2-3 hours, or until the meat is tender.

How can I make the soup more flavorful?

Don’t skimp on the spices! Using whole spices and sautéing them properly makes a huge difference. Also, ensure you use good quality mutton bones.

What are the health benefits of drinking mutton bone soup?

Bone broth is packed with collagen, amino acids, and minerals, which are great for gut health, skin health, and overall well-being.

Can I freeze leftover mutton bone soup?

Yes! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2-3 months.