Authentic Mutton Leg Soup Recipe – Kerala Style Pressure Cooker

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Leg Soup Recipe – Kerala Style Pressure Cooker

Hey everyone! If you’re anything like me, a comforting bowl of soup is the ultimate soul food. And this Kerala-style Mutton Leg Soup? It’s extra soul-soothing. I first made this when I was craving something my grandmother used to make, and honestly, it transported me right back to her kitchen. It’s a little bit of a project, but trust me – the flavour is worth every minute. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any mutton soup. It’s a deeply flavorful, aromatic experience that’s a staple in many Kerala homes. The use of mutton legs gives the soup a wonderful richness, and the blend of spices is just… magical. It’s perfect for a chilly evening, when you’re feeling under the weather, or just when you need a big hug in a bowl. Plus, using a pressure cooker makes it surprisingly easy!

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 2 tbsp coconut oil
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 6-8 shallots, roughly chopped
• 1 inch piece of ginger, crushed
• 6-8 garlic pods, crushed
• 2 sprigs curry leaves
• 1 tsp coriander powder
• 0.5 tsp turmeric powder
• 2 tbsp black pepper (yes, really!)
• 500 gm mutton legs, cut into pieces
• 1 ltr water
• Salt to taste
• 1 tbsp ghee
• 1 small onion, thinly sliced
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Coconut Oil: Don’t even think about substituting this! Coconut oil is the heart and soul of Kerala cuisine, lending a unique aroma and flavour.
• Mutton Legs: This cut is key. Mutton legs have more collagen, which breaks down during cooking and creates a beautifully rich and flavourful broth. If you can’t find legs, you can use other bony cuts like neck pieces.
• Fenugreek Seeds: These little seeds pack a punch! They add a slightly bitter, nutty flavour that’s characteristic of Kerala cooking.
• Curry Leaves: Fresh curry leaves are a must. They add a vibrant, citrusy aroma that you just can’t get from dried ones. If you grow them, even better!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the coconut oil in your pressure cooker over medium heat. Once hot, add the cumin and fenugreek seeds. Let them sizzle for a few seconds – you’ll smell that amazing aroma release!
2. Now, add the chopped shallots, crushed ginger, garlic, and curry leaves. Sauté until everything is fragrant and the shallots turn a light golden brown. This usually takes about 5-7 minutes.
3. Time for the spices! Add the coriander powder, turmeric powder, and black pepper. Toss everything together to coat the shallot mixture.
4. Add the mutton legs and toss to coat them well with the spice mixture. Let it cook for a couple of minutes.
5. Pour in the water and add salt to taste. Give it a good stir.
6. Close the pressure cooker lid and cook on high heat for 3 whistles. Then, reduce the heat to low and simmer for another 15 minutes.
7. Let the pressure release naturally. Don’t rush this part!
8. While the pressure releases, heat the ghee in a separate pan. Fry the thinly sliced onion until golden brown and crispy.
9. Once the pressure has released, open the cooker and check the mutton. It should be tender and falling off the bone. Adjust the seasoning if needed.
10. Add the fried onions to the soup.
11. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skimp on the black pepper! It adds a lovely warmth and depth of flavour.
• If you want a smoother soup, you can blend a portion of it before adding the fried onions.
• Taste as you go! Adjust the salt and spices to your liking.

Variations

This recipe is pretty versatile. Here are a few ideas to spice things up:

• Spice Level: For a milder soup, reduce the black pepper to 1 tbsp. For medium heat, stick with the 2 tbsp. And if you like it hot, add a pinch of chilli powder or a few green chillies along with the other spices.
• Regional Variations: My friend from Malabar adds a cinnamon stick and a couple of cloves to the pressure cooker for a warmer, more aromatic flavour. People in Palakkad sometimes add a small piece of kokum (dried mangosteen) for a tangy twist.
• Festival Adaptations: This soup is often made during Eid and Christmas in Kerala. Some families add a handful of vermicelli noodles during the last few minutes of cooking for a heartier meal.

Serving Suggestions

This soup is fantastic on its own, but it’s even better with…

• Steaming hot rice.
• Warm, crusty bread for dipping.
• A side of appam (Kerala pancakes) – a classic combination!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

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

Mutton legs are ideal because of their collagen content, which creates a rich broth. But you can also use neck pieces or other bony cuts.

2. Can I use a regular pot instead of a pressure cooker? How will cooking time change?

Yes, you can! But it will take much longer. Simmer the soup on low heat for at least 2-3 hours, or until the mutton is very tender.

3. What is the significance of using coconut oil in Kerala cuisine?

Coconut oil is a staple in Kerala cooking. It adds a unique flavour and aroma, and it’s also believed to have health benefits.

4. Can I adjust the spice level of this soup? How?

Absolutely! Reduce or increase the amount of black pepper, or add chilli powder or green chillies to adjust the heat.

5. How can I make this soup richer and more flavorful?

Using mutton legs is a great start! You can also add a tablespoon of coconut milk during the last few minutes of cooking for extra richness.

6. What is the best way to serve this soup – with rice, bread, or on its own?

Honestly, all three are delicious! It really depends on your preference. I personally love it with a side of steaming rice.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I can’t wait to hear from you!