Kashmiri Gosht Yakhni Shorba is a traditional Kashmiri style broth or soup cooked with goat’s meat, saffron and yogurt and very mildly spiced with whole spices. Fall is here and although the days are still hot, there is a slight nip in the air during the evenings. Within no time the days will start to get shorter and winters will creep in. This shorba is perfect for those cold and gloomy days when all you want is to sip on something hearty and warm. Rich, healthy and awesomely delicious, this Kashmiri style broth is a must try and will be a good addition to your soup recipes. In case you are looking for something vegetarian, then you must even try making Tamatar Palak ka Shorba this winter!
But, in case you are a non vegetarian food buff then do not stop yourself, here is the recipe to make it in an authentic Kashmiri way.
Kashmiri Gosht Yakhni Shorba
Equipment Required – Pressure cooker, Whisk
Kashmiri Gosht Yakhni Shorba / Mutton Broth in Kashmiri Style
- Mustard oil - 1 tbsp
- Cumin seeds / Zeera - 1/2 tsp
- Mutton - 250 g with bone
- Onion - 1/2 cup finely chopped
- Cinnamon stick - 2 inch piece
- Black peppercorns - 5-6
- Fennel seeds - 1 tsp
- Cloves - 3-4
- Black cardamom - 2-3
- Salt to taste
- Dry ginger powder - 1 tsp
- Garlic - 1 full head
- Saffron - a good pinch
- Yogurt - 3/4 cup
- Heat oil in a pressure pan.
- When the oil is hot and fumes starts to come out, simmer the heat.
- Add cumin seeds and mutton.
- Increase the heat again.
- Fry mutton on high heat for 4-5 minutes.
- Add onion and fry for another minute.
- Make a bouquet garni ( potli ) of cinnamon, black peppercorn, fennel, cloves and black cardamom.
- Add it in the pressure pan.
- Add salt, dry ginger powder, full head of garlic and saffron in the pan along with 4 cups of water.
- Pressure cook till mutton is nicely done.
- Remove the pan from heat and let the pressure release.
- Open the pan and let the soup cool.
- Squeeze the head of garlic and add the pulp in the pan.
- Squeeze the bouquet garni in the pan and discard it.
- Remove the mutton pieces from the pan and keep aside.
- Add whisked yogurt in the pan and bring the soup to a boil.
- Add the mutton pieces again and cook for 4-5 minutes.
- Serve piping hot.
- You can garnish it with fresh coriander.