Lamb Shorba

Hyderabadi style spicy lamb shorba is comforting and filling. This spicy lamb meat on bone shorba is nutritious, healthy and flavorsome. Lamb Shorba is best winter and rainy day delight. Give this recipe a try today!

Loving this lamb shorba with peas recipe, then I think you may also like, Lamb Burgers with Pesto, Turkish Lamb Pides, Yakni Pulao, Andhra Mutton Biryani, Mutton Yakhni Shorba

What is Shorba?

Shorba or Chorba is commonly used word for hot soup or stew recipes. Shorba is mainly a slow cooked meat-based recipe. Traditionally, this is prepared by simmering lamb or chicken (curry cut) pieces along with vegetables, spices and herbs.

What is Shorba Eaten With?

Shorba is generally eaten with bread. In Hyderabad, shorba is often served with sheermal (a special Hyderabadi bread), roti, phulka, rumali or any normal bread.

Hyderabadi Mutton Shorba Recipe

Delicacy of Hyderabad, Mutton Shorba is extremely flavorsome, spicy and protein-rich stew. We use tTender curry cut lamb meat on bone for making this recipe.

Lamb meat on bone is marinated and then cooked on slow-fire by adding stock and herbs. This is cooked till bone of lamb turns soft and easily chewable.

Is Mutton a Goat or Lamb?

Usually people ask me, what is mutton? Lamb meat or goat meat? To say it in simple words, lamb meat or goat meat, both are called mutton.

Lamb meat comes from young sheep. Whereas goat meat comes from fully grown goat. But in India, both lamb and goat meat are called mutton.

So, when I say lamb meat in the recipe, then it is mutton. I use the word lamb meat because, tender meat is usually used in making curries, stews and soups. For yakni, biryani and pulao I use goat meat.

Mutton Shorba Benefits

• This is one of the simple stew or you can say soup recipe.
• Mutton shorba is nourishing and soul hugging.
• We often make shorba during rainy or winter days as it helps in strengthening the immunity.
• The cartilage is the great source of collagen, a kind of protein which helps in body building.
• The spices present in this shorba will bring warmth in the body.

Lamb Shorba or Indian Style Lamb Stew

Made in breakfast or dinner, lamb shorba is bakrid special food. You can find this in menu in almost all the houses of Telangana on the eid day or next day.  

This bakra eid special recipe is everyone’s favorite recipe. I still faintly remember, my nanima (Grandma) use to cook a big pot of shorba on the next day of bakrid (Eid-ul-Adha). She used to keep a big vessel on stovetop with all the ingredients needed for lamb shorba and cook on slow fire overnight.

The aroma that lingers and the flavour of the soup is still fresh in my mind. I call this soup well balanced recipe, as it contains protein, fat, carbohydrates and other nutrients.

Main Ingredients Needed To Make Lamb Shorba are,

Lamb: The key ingredient in this lamb shorba recipe is tender lamb meat on the bone, typically using ribs and shoulder cuts to create a rich and flavorful broth.

Ginger-Garlic Paste: Used for flavoring and to remove the smell of meat.

Garam Masala: I prefer using garam masala powder. I generally make it by crushing cardamom, cinnamon and cloves in 1:1:1 ratio. My grandma and mom use whole spices in making this stew.

Black Pepper: This is one of the most important ingredient in this recipe. Used for bringing heat, spice and taste in this stew.

Green Chilies: We do not add red chili powder in shorba. So, all the heat and spice is purely from black pepper, garam masala and green chilies.

Coriander and Mint Leaves: These herbs bring aroma and flavour in shorba.

Ghee: In the end, pure to temper tadka we use desi ghee. Desi ghee adds smoky flavor to shorba.

Stock: We generally use meat stock, you can even use vegetable stock. There is a difference in flavor when we use vegetable stock. You can use water too.

Choice of Vegetables: You can use green peas, carrots, corn, etc; I used green peas, as they were available in my pantry.

Quick Stock Recipe:

• Take 1 cup of diced carrots, ½ cup of roughly chopped onions, handful of coriander stems and add these to 1 litre of water.
• To this add 1 tbsp. peppercorns, salt and bay leaf. 
• Bring this to simmer and cook. Cook till volume of water reduces to half.
• Strain, collect water and leave this to cool. You can use these boiled vegetables in any curry or in making cutlets.
• Upon cooling, store this in a clean and dry airtight freezer bottle. Stays fresh for 2-3 weeks, if refrigerated properly.
• Alternatively, you can freeze them in ice tray. Pour the stock in ice tray, place the lid and freeze it. Store the stock cubes in zip lock back in freezer. Use when needed.
• If you want to make mutton or chicken stock, then add it pieces along with carrots and onions.
• Pressure cook for 4-5 whistles. Strain and collect the stock. Use the cooked mutton or chicken pieces  in curry or soup.