Goat Soup / Indian Mutton Soup

Two bowls of goat soup placed on a wooden board.

5 from 71 votes

This hearty and flavorful goat soup will warm you up! This clear is perfect for cold evenings and is made with goat meat, bones, and spices.

Prep Time5

Cook Time45

Total Time50

Course: Soup

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Lactose, Low Salt

Servings:

Calories: 389kcal

Author: Shilpa Kerur

Equipment

Instant Pot

Ingredients

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)

Instructions

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.

Notes

Note 1: 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.

Note 2: 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.

Note 3: 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.

Nutrition