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Mutton soup comes in various types, including Pakistani, Indian, and American versions. Each recipe has different spices, flavors, and cooking techniques, but all require slow cooking for tender meat. Pakistani mutton soup includes lamb chops, while Indian mutton soup uses a pressure cooker with turmeric, curry, cinnamon, garlic, and ginger. American mutton soup is cooked slowly in a slow cooker with various vegetables and broth.
There are several types of mutton soup, including Pakistani, Indian and American versions. Each type features slightly different spices, flavors, and cooking techniques. There are also variations on each of these traditional recipes because mutton is a relatively versatile meat. The word “mutton” usually refers to meat taken from an adult ewe. These cuts are generally leaner and tougher than lamb, meaning slow braising in a pot is an ideal way to cook it. Slow simmering usually produces a soup full of flavorful, tender, and succulent meat.
Pakistani mutton soup generally starts with mutton or lamb chops. Cooks new to preparing mutton may want to try lamb chops the first time they prepare this recipe because they usually soften faster. The ribs are usually seasoned with black peppercorns, seared in heated oil, and placed in a large pot of stew. The next part of this mutton soup usually involves adding water and spices to the pot. Traditional spices include rosemary, parsley, bay leaves and thyme. All of these ingredients should be left to simmer for about 15 minutes.
The cook can then add potatoes, cabbage, leeks, spring onions, celery and peas to this Pakistani mutton soup. All of these vegetables can be used, or the cook can simply use whatever vegetables he likes. The soup should then generally simmer until all the vegetables are fork tender and the mutton or lamb is cooked through. The meat should be tender enough to separate with a fork, and the cook should remove the bones and bay leaves before serving.
The Indian version of mutton soup contains very different flavours. The mutton or lamb chops are still seared in vegetable oil, but usually go into the pressure cooker after cooking, along with turmeric, curry, cinnamon, garlic and ginger. Onions and chickpeas can also be added to this recipe if desired. Water, chicken stock, or vegetable stock is then added to the cooker and usually everything cooks for about 30 to 60 minutes after the steam has escaped. Many Indian cooks like to serve this mutton soup with spicy rice, papadum bread or couscous.
The American version of mutton soup is perhaps the most variable. Many American cooks have access to all kinds of ingredients and prefer many different kinds of flavors. The one consistent factor in this version of the dish is that the mutton or lamb must be cooked slowly. American mutton soup is often placed in a slow cooker. Mutton is usually diced and added to the stove with chopped onions and some sort of broth. You can add dozens of different vegetables, such as garlic, potatoes, sweet potatoes, beans, tomatoes, chili peppers, carrots, parsnips, or celeriac root. This is then usually simmered for about eight hours, until the meat is very tender.
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