Baby Goat Mutton Shorba (Soup)
by Viruthiga Veni
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In this recipe, I am using bone-in pieces of tender baby goat. This comforting soup is perfect as a warm starter and happens to be one of my husband’s a favorites. I’m sure once you try it, you’ll be making it again and again!
What is Shorba?
Shorba is a rich, flavorful soup or stew. While it is lighter than a heavy curry, it has a noticeably richer consistency than a standard clear broth because it is slow-cooked with bone-in meat.
Baby Goat vs. Mutton: What's the Difference?
While South Asian cuisine frequently refers to all goat meat as "mutton," age is actually the true deciding factor for flavor and texture:
🐐 Baby Goat (Kid): An animal under 12 months old. It features a mild flavor, tender texture, and very little fat content.
🥩 Mutton: Refers to an adult animal over a year old. It features a bold, deep flavor and a higher fat content.
Ingredients
Baby goat bone in pieces – 300 g
Red Onion or Shallots – 100 g (approx. ½ medium red onion, OR 8–10 small Indian shallots, OR 3–4 large Western shallots)
Tomato – 80 g (1 medium size)
Chana dal – 15 g(1 tbsp)
Turmeric powder – 1/4 tsp
Peppercorns – 1 tsp
Fennel seeds – 1/2 tsp
Garlic – 2 to 3 cloves
Ginger – 1/2 inch
green chili – 1 to 2 nos.
Cinnamon – 1 inch stick
Cloves – 2 nos.
Green cardamom – 1 no.
Ghee/ coconut oil – 1 tbsp
Water – 700 ml
Salt – approx. 1 tsp
Ingredient Preparation
Prepare the Baby Goat bone in Pieces
Pat Dry, Marinate and Refrigerate
Pat dry : Use a paper towel to pat each piece dry to remove any remaining surface moisture.
In a bowl, sprinkle salt and mix well:
Bone in pieces - 300 g
Salt – 1/2 tsp
Ensure Even Distribution : Instead of dumping the salt in one spot, sprinkle it evenly over the mutton. Use your hands to massage the salt into each piece until they are thoroughly coated.
Refrigerate : Cover and place the marinated mutton pieces in the refrigerator for at least 3 to 4 hours, or ideally overnight.
Note: Marinating with salt helps it penetrate into the meat, enhancing flavor and retaining juiciness.
Prepare the Spices
Grind the whole dry spices first, followed by the fresh aromatics.
Pulse Dry Spices : Place the whole dry spices in a grinder: 2 cloves, 1 inch cinnamon stick, 1 cardamom pods,1 tsp peppercorns and 1/2 tsp fennel seeds. Pulse until they form a coarse powder.
Add Fresh Aromatics : Add 2 to 3 cloves of garlic(chopped), 1/2 inch ginger (chopped), and 1 to 2 green chilies (chopped) to the same jar.
Final Blend : Pulse the mixture in short bursts, repeating several times until a coarse texture is achieved.
Note : If the pieces are large, chop them into smaller bits first to help the jar blade blend them more easily.
Prepare Onion and Tomato
Chop Onion and Puree Tomato
Finely Chopped Onions: Using a sharp knife, finely chop the onions 100 g (approx. ½ medium red onion, OR 8–10 small Indian shallots, OR 3–4 large Western shallots) into small pieces. Finely chopping the onions helps to speed up the browning process.
Tomato Puree : Wash a medium-sized tomato and cut away the stem scar and the tough core. Roughly chop the tomato into medium size pieces, place them in the jar, and pulse several times until smooth.
Prepare Chana Dal
Clean Dal
Hand rinse the dal - Place the 15 g (1 tbsp) chana dal in a bowl of fresh water. Gently rub the dal between your fingers to wash away any dust or impurities. Rinse the dal 2–3 times until the water runs clear.
Cooking Instructions
Sautéing the Flavor Base
Preheat the Pan
Place a pressure pan over medium heat for 2 to 3 minutes. Add 1 tbsp coconut oil or ghee. Let the fat heat for another few minutes before adding the ground spices.
Note: Baby goat meat has little fat. Adding a cooking fat like coconut oil or ghee will add flavor.
Sauté Onion until light brown
Add 100g of finely chopped onions and a little salt. Sauté over medium heat for 15 to 20 minutes, stirring often so they don't stick. As the moisture evaporates, turn the heat down to medium-low. This ensures they color evenly and prevents them from burning.
Note: Be patient—the base flavor in your soup comes from this light browning stage.
Sauté Aromatics
Lower the heat and add coarsely ground spices. Sauté for about 1 minute until the spices are toasted in oil.
Sauté Tomato puree
Add 1/4 tsp turmeric powder and prepared tomato puree and sauté until most of the moisture evaporates.
Prep and Brown the Meat
Reduce the Chill: Take the marinated meat out of the fridge and let it sit at room temperature for 30 to 45 minutes before cooking to ensure even heat distribution.
Add: Add 15 g (1 tbsp) washed chana dal and the 300 g of marinated, bone-in baby goat pieces to the pan.
Sauté: Increase the heat to medium-high and sauté frequently for 5 to 6 minutes.
Note: Sautéing at medium-high heat is key. This process lightly browns the meat. Just remember to stir the pot frequently while cooking over this high heat to keep the mixture from sticking or burning.
Add hot water
Prepare the Boiling Water : While the meat sautés, bring about 750 ml of water to a boil in a separate pan.
Note : Adding hot water helps maintain the cooking temperature; pour it in, stir well, and prepare to pressure cook.
Pressure Cooking
Pressure Cooking the Mutton
Initial Cook: Secure the pressure cooker lid and cook over medium heat until the first whistle.
Low heat: After the first whistle, reduce the heat to low (around setting 2 on a 10-point dial). Cook for another 5 to 6 whistles.
Natural Release: Let the pressure release naturally before opening the lid.
Note: To check if the meat is ready, Insert a fork into a thick piece of meat and twist gently. It should go in easily, and the meat should fall apart or come off the bone easily.
Straining
Separate the flesh from the bones
Remove the Meat: Open the lid and use a slotted spoon to transfer the bone-in mutton pieces to a separate plate.
Cool Down: Allow the meat to cool for a few minutes until it is safe to handle.
Debone: Carefully separate the tender flesh from the bones.
Final Prep: Set the shredded meat aside and discard the bones.
Strain and Press
Set Up: Place a fine-mesh strainer over a pan.
Strain: Pour the liquid into the strainer.
Press to Extract: Using the back of a slotted spoon, firmly press the solids against the mesh to extract all the flavorful juices into the pan below.
Discard: Discard the remaining pulp in the strainer once all the liquid is extracted.
Finishing and Serving
Reheat and Thicken
Combine: Add the deboned mutton back into the strained soup.
Heat: Let the soup cook on medium heat until hot.
Taste and Adjust: Taste the soup and add more salt if needed, adding it in small increments to get the flavor just right and to avoid over-salting
Garnish and serve
Garnish: Top with a generous sprinkle of freshly chopped coriander leaves.
Enjoy: Serve immediately while hot for the best flavor.
Another way
Fat Removal: Chill to Solidify( After straining)
Refrigeration vs. Quick Freeze
After straining, transfer the soup and mutton pieces into an airtight container. You can use one of the following methods to separate the fat:
Overnight Refrigeration : Place the container in the refrigerator overnight. This resting period allows the fat to rise to the surface and form a distinct, solid layer that is easy to remove.
Quick Freeze (2 to 3 Hours) : If you are in a hurry, place the container in the freezer for 2 to 3 hours. This will quickly chill the soup, causing the fat to rise and settle at the top for easy skimming.
Fat Removal
Remove Fat: The next day, use a spoon or small strainer to gently lift and discard the solidified fat layer from the surface.
Final Touch: Don’t worry if a small amount remains; it provides a touch of richness while keeping the soup base light and healthy.
Reheating method
Reheat: Once the fat is removed, reheat the soup to your preference.
Stovetop Method: Transfer the soup to a pot over medium heat for a few minutes until it is hot.
Microwave Method: If using a microwave-safe container, heat until hot.
Garnish and Serving
Serve: Ladle the hot soup into serving bowls.
Garnish: Top with a generous sprinkle of freshly chopped coriander.
Enjoy: Serve immediately while hot.
Tips
💡 Ask your butcher to cut the baby goat bones into smaller, bite-sized pieces. This increases the surface area, allowing the deep flavors to release into the soup much more quickly during the low heat.
💡 Make sure to pat the meat pieces dry with a paper towel to remove surface moisture before marinating
💡 Plan Ahead: For the best results, marinate the baby goat in salt for at least 3–4 hours. This acts as a natural tenderizer, ensuring the lean meat stays juicy, deeply seasoned, and full of flavor
💡 Reduce the chill - take the marinated meat out of the fridge and let it sit at room temperature for 30 to 45 minutes before adding it to the pan.
💡 Always add hot water to your sautéed mutton. This helps maintain the cooking temperature and keeps the meat tender.
💡 This recipe is perfect for meal prep! You can cook the shorba a day in advance and store it in the refrigerator. When you're ready to eat, simply lift off the layer of fat from the surface, heat it up, and finish with a sprinkle of fresh coriander leaves.
💡 I added 1/2 tsp of fine salt for the marinade and 1/2 tsp for the soup. Since I already salted the baby goat, be careful when seasoning the base. I recommend adding only a small amount while sautéing, then tasting at the end to avoid over-salting.
💡 Baby goat meat has little fat. Adding a cooking fat like coconut oil or ghee will add flavor.
💡 The Secret to Flavor: Begin by allowing the baby goat small pieces to marinate for 3 to 4 hours. When you are ready to cook, be sure to sauté the ground aromatics over a low flame to avoid a bitter aftertaste. It is equally important to fry the onions until they are light brown, and then cook down the tomato puree until all its moisture completely evaporates. Finally, take the time to sear the marinated mutton alongside the masala until the meat is lightly browned. Skipping these essential steps will result in a flat, thin-tasting broth; dedicating a few extra minutes to this preparation and sautéing phase is the true key to achieving a deeply rich shorba.
Frequently Asked Questions
Soaking baby goat pieces in plain water bowl can waterlog the meat and wash away its natural flavor. This makes the meat less tasty and can affect the final flavor of your dish. It is best to avoid soaking; if you prefer to wash the mutton, do so quickly under cold running water instead.
You should pat dry baby goat pieces because it helps the marinade stick to the meat instead of sliding off. It also helps the mutton brown better in the pan instead of steaming.
Give it space! Use a large pan to avoid overcrowding. If you have to cook a large batch, increase the heat to high to maintain the pan's temperature. This ensures the juices evaporate quickly so the meat browns instead of boiling in its own liquid.
You can keep the soup in an airtight container in the refrigerator for up to 2 days. For longer storage, it can be frozen for up to 2 months.
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Baby Goat Mutton Shorba (Soup) Recipe
In this recipe, I am using bone-in pieces of tender baby goat. This comforting soup is perfect as a warm starter and happens to be one of my husband’s a favorites. I’m sure once you try it, you’ll be making it again and again!
What is Shorba?
Shorba is a rich, flavorful soup or stew. While it is lighter than a heavy curry, it has a noticeably richer consistency than a standard clear broth because it is slow-cooked with bone-in meat.
Baby Goat vs. Mutton: What's the Difference?
While South Asian cuisine frequently refers to all goat meat as "mutton," age is actually the true deciding factor for flavor and texture:
🐐 Baby Goat (Kid): An animal under 12 months old. It features a mild flavor, tender texture, and very little fat content.
🥩 Mutton: Refers to an adult animal over a year old. It features a bold, deep flavor and a higher fat content.
Ingredients
- 300 g Baby goat bone in pieces
- 100 g (approx. ½ medium red onion, OR 8–10 small Indian shallots, OR 3–4 large Western shallots) Red Onion or Shallots
- 80 g (1 medium size) Tomato
- 15 g(1 tbsp) Chana dal
- 1/4 tsp Turmeric powder
- 1 tsp Peppercorns
- 1/2 tsp Fennel seeds
- 2 to 3 cloves Garlic
- 1/2 inch Ginger
- 1 to 2 nos. green chili
- 1 inch stick Cinnamon
- 2 nos. Cloves
- 1 no. Green cardamom
- 1 tbsp Ghee/ coconut oil
- 700 ml Water
- approx. 1 tsp Salt
Instructions
-
Pat Dry, Marinate and Refrigerate
Pat dry : Use a paper towel to pat each piece dry to remove any remaining surface moisture.
In a bowl, sprinkle salt and mix well:
Bone in pieces - 300 g
Salt – 1/2 tsp
Ensure Even Distribution : Instead of dumping the salt in one spot, sprinkle it evenly over the mutton. Use your hands to massage the salt into each piece until they are thoroughly coated.
Refrigerate : Cover and place the marinated mutton pieces in the refrigerator for at least 3 to 4 hours, or ideally overnight.
Note: Marinating with salt helps it penetrate into the meat, enhancing flavor and retaining juiciness.
-
Grind the whole dry spices first, followed by the fresh aromatics.
Pulse Dry Spices : Place the whole dry spices in a grinder: 2 cloves, 1 inch cinnamon stick, 1 cardamom pods,1 tsp peppercorns and 1/2 tsp fennel seeds. Pulse until they form a coarse powder.
Add Fresh Aromatics : Add 2 to 3 cloves of garlic(chopped), 1/2 inch ginger (chopped), and 1 to 2 green chilies (chopped) to the same jar.
Final Blend : Pulse the mixture in short bursts, repeating several times until a coarse texture is achieved.
Note : If the pieces are large, chop them into smaller bits first to help the jar blade blend them more easily.
-
Chop Onion and Puree Tomato
Finely Chopped Onions: Using a sharp knife, finely chop the onions 100 g (approx. ½ medium red onion, OR 8–10 small Indian shallots, OR 3–4 large Western shallots) into small pieces. Finely chopping the onions helps to speed up the browning process.
Tomato Puree : Wash a medium-sized tomato and cut away the stem scar and the tough core. Roughly chop the tomato into medium size pieces, place them in the jar, and pulse several times until smooth.
-
Clean Dal
Hand rinse the dal - Place the 15 g (1 tbsp) chana dal in a bowl of fresh water. Gently rub the dal between your fingers to wash away any dust or impurities. Rinse the dal 2–3 times until the water runs clear.
-
Preheat the Pan
Place a pressure pan over medium heat for 2 to 3 minutes. Add 1 tbsp coconut oil or ghee. Let the fat heat for another few minutes before adding the ground spices.
Note: Baby goat meat has little fat. Adding a cooking fat like coconut oil or ghee will add flavor.
-
Sauté Onion until light brown
Add 100g of finely chopped onions and a little salt. Sauté over medium heat for 15 to 20 minutes, stirring often so they don't stick. As the moisture evaporates, turn the heat down to medium-low. This ensures they color evenly and prevents them from burning.
Note: Be patient—the base flavor in your soup comes from this light browning stage.
-
Sauté Aromatics
Lower the heat and add coarsely ground spices. Sauté for about 1 minute until the spices are toasted in oil.
-
Sauté Tomato puree
Add 1/4 tsp turmeric powder and prepared tomato puree and sauté until most of the moisture evaporates.
-
Prep and Brown the Meat
Reduce the Chill: Take the marinated meat out of the fridge and let it sit at room temperature for 30 to 45 minutes before cooking to ensure even heat distribution.
Add: Add 15 g (1 tbsp) washed chana dal and the 300 g of marinated, bone-in baby goat pieces to the pan.
Sauté: Increase the heat to medium-high and sauté frequently for 5 to 6 minutes.
Note: Sautéing at medium-high heat is key. This process lightly browns the meat. Just remember to stir the pot frequently while cooking over this high heat to keep the mixture from sticking or burning.
-
Add hot water
Prepare the Boiling Water : While the meat sautés, bring about 750 ml of water to a boil in a separate pan.
Note : Adding hot water helps maintain the cooking temperature; pour it in, stir well, and prepare to pressure cook.
-
Pressure Cooking the Mutton
Initial Cook: Secure the pressure cooker lid and cook over medium heat until the first whistle.
Low heat: After the first whistle, reduce the heat to low (around setting 2 on a 10-point dial). Cook for another 5 to 6 whistles.
Natural Release: Let the pressure release naturally before opening the lid.
Note: To check if the meat is ready, Insert a fork into a thick piece of meat and twist gently. It should go in easily, and the meat should fall apart or come off the bone easily.
-
Separate the flesh from the bones
Remove the Meat: Open the lid and use a slotted spoon to transfer the bone-in mutton pieces to a separate plate.
Cool Down: Allow the meat to cool for a few minutes until it is safe to handle.
Debone: Carefully separate the tender flesh from the bones.
Final Prep: Set the shredded meat aside and discard the bones.
-
Strain and Press
Set Up: Place a fine-mesh strainer over a pan.
Strain: Pour the liquid into the strainer.
Press to Extract: Using the back of a slotted spoon, firmly press the solids against the mesh to extract all the flavorful juices into the pan below.
Discard: Discard the remaining pulp in the strainer once all the liquid is extracted.
-
Reheat and Thicken
Combine: Add the deboned mutton back into the strained soup.
Heat: Let the soup cook on medium heat until hot.
Taste and Adjust: Taste the soup and add more salt if needed, adding it in small increments to get the flavor just right and to avoid over-salting
-
Garnish and serve
Garnish: Top with a generous sprinkle of freshly chopped coriander leaves.
Enjoy: Serve immediately while hot for the best flavor.
-
Refrigeration vs. Quick Freeze
After straining, transfer the soup and mutton pieces into an airtight container. You can use one of the following methods to separate the fat:
Overnight Refrigeration : Place the container in the refrigerator overnight. This resting period allows the fat to rise to the surface and form a distinct, solid layer that is easy to remove.
Quick Freeze (2 to 3 Hours) : If you are in a hurry, place the container in the freezer for 2 to 3 hours. This will quickly chill the soup, causing the fat to rise and settle at the top for easy skimming.
-
Fat Removal
Remove Fat: The next day, use a spoon or small strainer to gently lift and discard the solidified fat layer from the surface.
Final Touch: Don’t worry if a small amount remains; it provides a touch of richness while keeping the soup base light and healthy.
-
Reheating method
Reheat: Once the fat is removed, reheat the soup to your preference.
Stovetop Method: Transfer the soup to a pot over medium heat for a few minutes until it is hot.
Microwave Method: If using a microwave-safe container, heat until hot.
-
Garnish and Serving
Serve: Ladle the hot soup into serving bowls.
Garnish: Top with a generous sprinkle of freshly chopped coriander.
Enjoy: Serve immediately while hot.
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