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 | Clove |
|
2 pieces | Cardamom , green |
|
1 tablespoon | Ghee |
|
1 tablespoon | Oil |
|
4 cups | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , 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.