Spicy Lamb/Mutton Soup

Spicy and tasty Lamb/Mutton soup is generally catered for people with cold to clear the nose and chest. It can also be cooked as an appetizer.

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Preparation Time : 10 mins

Cooking Time : 30-45 mins

Serves : 4-5

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Cuisine : Indian»Starters»
Tags : ,

Main Ingredient : Lamb/Mutton
Recipe Type : Dinner Lunch Soup

Ingredients :


  • Lamb or Mutton with bones - 500g
  • Onion - 1 small
  • Tomato - 1 small
  • Green chilli - 1 for medium spicy or 2 for extra spicy
  • Ginger-garlic paste - 2 tsp
  • Cumin (Jeera) - 1/2 tsp
  • Pepper corns - 1/2 tsp
  • Oil - 1 tblsp
  • Coriander leaves - to garnish
  • Water - as required
  • Salt - to taste

Spice powders:

  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1/4 tsp
  • Cumin (jeera) powder - 1/4 tsp
  • Ground Pepper - 1/4 tsp

Method :
  1. Chop all the onion, tomato and coriander leaves; Slit the chilli.
  2. Crush the peppercorns. Wash the meat.
  3. Heat a 3-4 litre pressure cooker pan on a stove and add oil.
  4. When the oil is hot enough, add cumin and crushed pepper and fry for a minute.
  5. Add chopped onion to the oil and stir on a medium heat until they become light brown.
  6. Add chilli and ginger-garlic paste and fry for about a minute.
  7. Add all the spice powders, chopped tomatoes and lamb/mutton pieces and fry further for few minutes.
  8. ** Add about 400ml of water and salt. Stir it.
  9. ** Cover and leave the heat on medium.
  10. ** After the first whistle, reduce the heat to low and pressure cook for about 15 minutes.
  11. ** Switch off the stove and open the lid once the pressure is gone.
  12. Garnish with coriander leaves.
** - If the pressure cooker is not available, replace the steps 8-11 above starting with the symbol ** with the following steps and continue to step 12 above.

  1. Add about 1.5 litre of water and salt to the pan of lamb/mutton, onion, tomatoes and spices.
  2. Heat a pan on high heat. Once the soup starts boiling, simmer it; Cover and cook on a low heat until the meat is tender enough.
  3. Stir few times in between and add more water if needed.

Notes : Neck/Ribs/Shoulder side of lamb are tender and suitable for this kind of soup. For variation, Please try Spicy Chicken Soup. Cooking time of Lamb/Mutton varies due to many factors like fresh/frozen, lamb meat or mutton and the country where the meat comes from and the cooking stove. This is just an approximate time only.

Other Names : Mutton Soup


If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.


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