Mutton Soup (goat Soup) Recipe

Prepare and blanch the mutton

Rinse the goat pieces under cold water. Place them in a large pot and cover with cold water. Bring to a rolling boil over high heat and boil for 5 minutes to remove surface impurities. Drain and discard the blanching water. Rinse the meat and the pot to remove scum.

Simmer the broth

Return the blanched goat pieces to the cleaned pot. Add 3 liters of fresh water, the halved onion, crushed garlic, smashed ginger, turmeric, whole black peppercorns, and 2 tsp salt. If using turmeric root instead of ground, thinly slice 1 inch and add. Bring to a gentle boil, then reduce to a low simmer. Skim any foam that rises during the first 15–20 minutes.

Long simmer for tender meat and flavor

Simmer gently, partially covered, for 1.5 to 2 hours, or until the meat is tender and beginning to fall from the bone. Check occasionally and remove any additional scum. If using a pressure cooker, cook on medium-high for 25–30 minutes after reaching pressure, then natural release.

Add curry leaves, slit green chilies, chopped cilantro stalks, and bruised lemongrass to the pot during the last 25–30 minutes of simmering. These ingredients will infuse the broth without overpowering it. Taste the broth and adjust salt; add more whole peppercorns or freshly ground pepper if you want more heat.

If you prefer a clearer, spicier broth, lightly crush 1 tsp of the used peppercorns against the side of a bowl and stir into the pot about 10 minutes before finishing.

About 25 minutes before the end of cooking, add the carrots and potatoes (or yam) to the simmering soup. Continue to simmer until the vegetables are tender when pierced with a fork.

In the last 3–5 minutes, stir in fresh spinach or baby greens if using, and the sliced spring onions. Heat just until wilted so they retain bright color and fresh flavor.

Taste and adjust final seasoning with salt and freshly ground black pepper to taste.

If using, heat 1 tablespoon coconut or neutral oil in a small saucepan. Add the mustard seeds and allow them to pop for a few seconds. Pour this hot oil (tadka) over individual bowls of soup to add aroma and a glossy finish.

Ladle soup into bowls, ensuring each bowl gets both meat and some vegetables. Garnish with remaining fresh cilantro leaves and extra sliced spring onion. Serve hot with lime or lemon wedges on the side for squeezing over the soup.