Bohri Shorba
Bone marrow and mutton broth — slow-simmered bones with whole spices, ginger, and a handful of lentils until the liquid is deeply savoury and collagen-rich. Served in small katoris at the start of the Bohri thaal before the main courses, warming the stomach and whetting the palate.
Cuisines
Bohri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
| 250 grams | mutton, bone-in |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, chopped |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| 1/2 teaspoon | garam masala |
| 1 stick | cinnamon |
| 2 pieces | cloves |
| 2 pieces | green cardamom |
| 1 tablespoon | ghee |
| 1 tablespoon | oil |
| 4 cups | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat ghee and oil in a pressure cooker over medium heat.
- 2 Add cumin seeds, cinnamon, cloves, and cardamom. Sauté until fragrant.
- 3 Add chopped onions and sauté until golden brown.
- 4 Stir in ginger-garlic paste and cook for a minute until raw smell disappears.
- 5 Add chopped tomatoes and cook until they soften.
- 6 Add mutton pieces and sauté for 5-7 minutes until browned.
- 7 Mix in coriander powder, turmeric powder, red chili powder, and salt. Cook for another 2 minutes.
- 8 Pour in water and stir well. Close the pressure cooker lid and cook for 15-20 minutes or until mutton is tender.
- 9 Release the pressure and open the lid. Sprinkle garam masala and fresh coriander leaves.
- 10 Simmer for another 5 minutes to blend flavors.
- 11 Serve hot with naan or rice.
Tips
For a richer flavor, you can add a splash of lemon juice before serving.