Chettinad Mutton Bone Soup (goat) Recipe

Rinse the chest bones and meat under cold running water. Place them in a large stockpot and add 2 liters of water and 1 tablespoon salt. Bring to a vigorous boil for 8–10 minutes to remove impurities and excess blood.

Drain the blanching water, rinse the bones and pot to remove scum. This improves clarity and flavor of the soup.

Heat a small, dry skillet over medium heat. Add the coriander seeds, cumin seeds, black peppercorns, fennel seeds, and fenugreek seeds. Dry-roast, stirring constantly, 1–2 minutes until aromatic and lightly browned. Watch fenugreek carefully to avoid burning.

Add the dry red chilies, grated coconut, cinnamon stick, cardamom pods, and cloves to the skillet. Continue toasting 2–3 minutes until the coconut is golden and the spices are fragrant. Remove from heat and let cool slightly.

Transfer toasted spices and coconut to a spice grinder or blender. Add the beaten yogurt, chopped ginger, and 4 garlic cloves. Grind to a coarse-smooth paste using 2–3 tablespoons water if needed. The paste should be thick but spreadable — this is the Chettinad masala paste for the soup.

In the cleaned large stockpot, heat 2 tablespoons ghee or oil over medium heat. Add the remaining 2 garlic cloves (smashed), sliced onion, and slit green chili. Sauté 3–4 minutes until onions soften and begin to color.

Add the ginger-garlic-spice-yogurt paste to the pot. Cook on medium-low, stirring frequently, 4–5 minutes until the raw smell is gone and oil begins to separate slightly from the masala.

Add the blanched bones and any meat back into the pot. Pour in 2.5 liters of fresh water. Add turmeric powder, chopped tomato (if using), curry leaves, tamarind paste (or kokum), salt, and the optional pinch of sugar. Stir to combine.

Bring the pot to a gentle boil, then reduce heat to low and simmer, uncovered or partially covered, for 2–2.5 hours. Skim any scum occasionally. The goal is to extract marrow, collagen and spice flavors to produce a rich, slightly oily clear-brown soup. If using a pressure cooker, simmering time can be replaced with 45–50 minutes under medium pressure (follow your cooker guidelines).

After simmering, test the meat for tenderness and the broth for flavor. Remove bones briefly and, if desired, break larger bones to release marrow into the soup; return small bones to pot or serve marrow on the bone. Adjust salt and tamarind/lime acidity to taste.

If you prefer a clearer broth, strain the soup through a fine-mesh sieve into a clean pot, pressing gently on solids to extract liquid. Return strained broth to low heat.

Bring the soup back to a gentle simmer for 5–10 minutes to marry flavors. Add chopped coriander leaves and a squeeze of lime or lemon just before serving.

Ladle the Chettinad mutton bone soup into bowls, add a slit green chili and a sprig of curry leaves or chopped cilantro as garnish. Serve hot with steamed rice, crusty bread, or as a restorative broth.