This hearty and flavorful goat soup will warm you up! Made with goat meat, bones, and spices, this clear soup is perfect for cold and chilly evenings. Also called mutton soup in India, this Instant Pot recipe is very easy to put together and needs only 5 minutes of hands-on time.
Why you will love this recipe?
- Goat meat, known as mutton in India, brings a unique and hearty taste to the soup. This, along with spices and aromatics, adds rich flavors to the soup.
- This soup is easy to make and needs 5 minutes of hands-on time.
- It can be served as a clear soup or with meat, depending on personal preference.
Goat meat: Use bone-in goat meat to make the soup.
Spices: I am using bay leaf, cinnamon stick, star anise, cumin seeds, and black pepper.
See the recipe card for full information on ingredients and quantities.
Use bone-in goat meat to make this soup, and opt for cuts of goat meat that have a higher bone-to-meat ratio, like shank.
Before pressure cooking in the Instant Pot, sear the goat meat and make sure it has browned from all sides. This adds depth to the flavor by caramelizing the surface of the meat.
In my recipe, I sieve the soup after pressure cooking to serve it as a clear soup. I don't add the goat meat back into the soup after sieving; however, you can add the meat back into the soup if preferred. Make sure you discard the whole spices and aromatics.
Enjoy this Indian goat soup with warm, crusty sourdough bread or naan bread. Our favorite is this turmeric sourdough bread and this sweet potato sourdough bread. Add a crisp side salad, like kachumber, for freshness. Garnish each bowl with chopped cilantro or mint leaves.
Sure! Lamb works just as well. The flavor is a bit milder compared to goat, but it still makes a delicious soup. Adjust the cooking time slightly, as lamb cooks faster than goat.
Certainly! While my recipe doesn't include it, you can add the goat meat back for a heartier texture if preferred.
This soup can be stored in the refrigerator in an airtight container for up to three days. It also freezes well for up to one month. Make sure you heat the soup thoroughly in a saucepan before serving.
Start by sauteing the aromatics and searing the goat meat on the stovetop. Then, transfer them to the slow cooker and water. Set the slow cooker to low heat and cook for 8 hours or until the goat meat is tender. Before serving, you can sieve the soup for a clear broth. Garnish with fresh coriander.
Follow this recipe until searing the goat. Add 8 cups of water and bring it to a boil. Once it comes to a rolling boil, reduce heat, cover, and simmer for 1.5-2 hours. Keep checking occasionally and add more water as needed.
More Indian Goat and Lamb recipes
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Goat Soup / Indian Mutton Soup
- 1 lb goat meat bone-in (see note 1)
- 1 tablespoon oil
- 5 shallots (peeled and roughly chopped)
- 4 cloves garlic (peeled and roughly chopped)
- ½ inch ginger (peeled and sliced)
- 1-2 green chilies
- 1 sprig curry leaves
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 teaspoon whole black pepper
- 1 small star anise
- 1 stick cinnamon
- 1 teaspoon salt (adjust as per taste)
- Set Instant Pot to saute more and add oil. Once it heats, add cumin seeds, whole black pepper, bay leaf, star anise, and cinnamon. Saute for a few seconds.
- Next, add the curry leaves, shallots, ginger, garlic, and green chili. Saute for 1-2 minutes.
- Add the mutton and salt. Mix well and saute for two minutes.
- Add six cups of water and give it a quick stir.
- Secure the lid and set the Instant Pot to pressure cook more for 30 minutes. Let the pressure come down naturally.
- Pass the soup through a sieve to strain the clear liquid. (see note 3)
- Garnish with chopped cilantro and serve warm.