Authentic Mutton Bone Soup Recipe – Spiced with Fennel & Black Pepper

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Bone Soup Recipe – Spiced with Fennel & Black Pepper

Hey everyone! If you’re anything like me, a comforting bowl of soup is the ultimate soul food. And this Mutton Bone Soup? It’s not just comforting, it’s packed with flavour and tradition. I remember my nani (grandmother) making this whenever anyone was feeling under the weather – it’s truly a hug in a bowl! It’s a recipe that’s been passed down, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average soup. It’s a deeply flavourful, aromatic broth made with the goodness of mutton bones, perfectly balanced with warm spices like fennel and black pepper. It’s incredibly nourishing, easy to make (especially with a pressure cooker!), and just…well, it feels like home. Plus, it’s a fantastic way to use up mutton bones that you might otherwise discard.

Ingredients

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

• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 2 dried red chillies
• 250 grams mutton bones
• 4 cups water
• 1/2 teaspoon salt (plus more to taste)
• 1/2 teaspoon turmeric powder
• 2 teaspoons Indian sesame oil
• 5 garlic cloves
• 10 shallots
• 2 sprigs curry leaves
• 1 country tomato (about 100g)
• 2 sprigs coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this soup:

• Indian Sesame Oil: Don’t skip this! It adds a unique nutty flavour that’s essential to the taste. If you absolutely can’t find it, a neutral oil like sunflower oil will work in a pinch, but it won’t be quite the same.
• Fennel Seeds: These are a game-changer. They add a subtle sweetness and anise-like aroma that beautifully complements the mutton.
• Country Tomatoes: These are smaller, more flavourful tomatoes commonly used in Indian cooking. Roma tomatoes are a good substitute if you can’t find country tomatoes.
• Regional Variations in Spice Levels: Spice levels vary hugely across India! Some families love a fiery soup, while others prefer it milder. Feel free to adjust the number of red chillies to your liking. My family usually adds 3-4 for a good kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s bloom those spices. Dry roast the black pepper, cumin seeds, coriander seeds, fennel seeds, and red chillies in a pan for 3-4 minutes, until fragrant. Be careful not to burn them! Once cooled, grind them into a fine powder.
2. Now for the bones. Pressure cook the mutton bones with turmeric powder, salt, and water for about 20 minutes. Let the pressure release naturally – this is important for a richer broth.
3. While the bones are cooking, let’s get the tempering going. Heat the sesame oil in a separate pan. Add the chopped garlic and shallots and sauté until they soften and turn golden brown.
4. Toss in the curry leaves and let them sizzle for a moment. Then, add the chopped country tomato and a pinch of salt. Cook until the tomatoes break down into a lovely pulp.
5. Here’s a crucial step: stir in the spice powder briefly. Just a quick toast – you don’t want to burn it! This releases all those amazing aromas.
6. Now, combine the cooked mutton bones, the broth, and the tempered mixture in a pot. Simmer for about 5 minutes to let all the flavours meld together.
7. Finally, garnish with fresh coriander leaves. And that’s it! Your authentic Mutton Bone Soup is ready to enjoy.

Expert Tips

• Don’t overcrowd the pan when dry roasting the spices. Roast in batches if necessary.
• Using a good quality pressure cooker will significantly reduce cooking time.
• Skim off any foam that rises to the surface of the broth during simmering for a clearer soup.

Variations

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

• Vegan Adaptation: Swap the mutton bones for vegetable broth and add some hearty vegetables like carrots, potatoes, and beans.
• Spice Level:
  • Mild: Use only 1 red chilli or omit them altogether.
  • Medium: Stick to the recipe as is – 2 red chillies.
  • Hot: Add 3-4 red chillies or a pinch of cayenne pepper.
• Festival Adaptations: This soup is especially comforting during winter or the monsoon season. My aunt always makes a big batch for Diwali!

Serving Suggestions

This soup is delicious on its own, or you can serve it with a side of fluffy rice. It’s also wonderful with a sprinkle of freshly chopped green chillies for an extra kick. My kids love it with a little bit of lemon juice squeezed in!

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep for up to 2 months.

FAQs

Let’s answer some common questions:

1. What cut of mutton bones is best for this soup? Neck bones and leg bones are excellent choices as they have a good amount of marrow, which adds richness to the broth.
2. Can I use a different type of oil instead of sesame oil? While sesame oil is preferred, you can use sunflower or vegetable oil as a substitute, but the flavour won’t be quite the same.
3. How can I adjust the spice level of this soup? Adjust the number of red chillies used, or add a pinch of cayenne pepper for extra heat.
4. What is the best way to grind the spices for optimal flavor? Using a spice grinder or a mortar and pestle will give you the best results.
5. Can this soup be made in an Instant Pot? Absolutely! Use the pressure cook function for about 30-40 minutes, followed by a natural pressure release.
6. What are the health benefits of consuming bone broth? Bone broth is rich in collagen, amino acids, and minerals, which are believed to support gut health, joint health, and overall well-being.

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