Mutton Bone Soup Recipe

Prepare bones

Rinse the goat bones under cold water and pat dry. If pieces are large, ask the butcher to cut them into 2–3 inch segments or chop yourself with a heavy cleaver.

Place the bones in a large stockpot and add 4 liters of cold water. Bring to a vigorous boil over high heat. As it comes to a boil, skim and discard any grayish foam or impurities that rise to the surface to keep the broth clear.

Add 1 tsp salt, 1 tablespoon black peppercorns and 2 bay leaves. Reduce heat to a gentle simmer, partially cover, and simmer for 1 hour.

While the bones simmer, dry-toast the coriander seeds, cumin seeds, and fennel seeds in a small skillet over medium heat for 1–2 minutes until fragrant. Crush lightly with a mortar and pestle or spice mill.

In a separate pan, heat 1 tbsp oil or ghee over medium heat. Add the halved onion, smashed garlic, sliced ginger and slit green chilies. Sauté until the onion is soft and beginning to brown, about 6–8 minutes. Stir in the crushed spice mix, turmeric powder and whole cloves and cook 1 minute until aromatic.

Add the sautéed aromatics to the simmering bone broth after the first hour. Stir in the chopped tomato. Simmer together, partially covered, for an additional 45–60 minutes to extract flavors from the aromatics into the broth.

Check the bones after the aromatics have simmered for 45–60 minutes. Add the carrot and optional potato chunks so they cook but do not over-soften. Continue simmering 20–25 minutes until vegetables are tender and meat is falling from the bone.

Taste the soup and adjust seasoning with salt (add up to 1 tsp more if needed) and freshly ground black pepper (about 1/2 tsp). If you want more heat, stir in 1 tsp red chili powder or adjust to taste.

Remove the bones and large pieces to a cutting board. Using tongs, pick the meat off the bones (discard cartilage and any small brittle bone shards). Return the shredded meat to the pot.

In a small skillet, heat the remaining 1 tbsp oil or ghee until hot but not smoking. Pour the hot oil over the soup (this blooms the spices and gives a coastal-style finish).

Stir in chopped cilantro leaves (reserve a tablespoon for garnish) and squeeze lime or lemon wedges into the bowl as you serve. Ladle the soup into bowls and garnish with the reserved cilantro. Serve hot with steamed rice, flatbread, or crusty bread.