Shorba
Mughlai spiced clear broth — a deeply reduced lamb or chicken stock scented with green cardamom, mace, black pepper, and a single strand of saffron, served in small cups before every formal Mughlai meal as a digestive aperitif. The Mughal court had elaborate protocols around shorba service; it is the Indian equivalent of a French consommé, equally clear and equally labour-intensive to produce.
Cuisines
Hyderabadi
Awadhi
Kashmiri
Mughlai
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 200 grams | mutton, bone-in pieces |
| 1 medium | onion, finely sliced |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 stick | cinnamon |
| 3 pods | green cardamom |
| 4 cups | water |
| 2 tablespoons | ghee or oil |
| — | salt to taste |
| 2 tablespoons | fresh coriander, chopped |
Instructions
- 1 Heat ghee or oil in a pressure cooker over medium heat.
- 2 Add cumin seeds, cinnamon stick, and green cardamom pods. Sauté until fragrant.
- 3 Add sliced onions and sauté until golden brown.
- 4 Stir in ginger-garlic paste and cook for 2-3 minutes.
- 5 Add mutton pieces and sauté until they are browned on all sides.
- 6 Mix in coriander powder, turmeric powder, red chili powder, and salt.
- 7 Pour in water and bring to a boil.
- 8 Secure the pressure cooker lid and cook for 15-20 minutes after the first whistle.
- 9 Allow the pressure to release naturally before opening the lid.
- 10 Garnish with fresh coriander and serve hot.
Tips
For a richer flavor, you can add a few saffron strands soaked in warm milk.