How to Make Spicy Lamb Soup (Traditional & Healthy Version)
Spicy Lamb Soup, known as 'Masaledar Gosht Shorba' in Hindi, is a classic Indian lunch dish cherished for its bold flavors and comforting warmth. This soup traces its roots to North India, particularly in regions like Punjab and Kashmir, where lamb and robust spices are staples of local cuisine. Traditionally prepared during winter months and special occasions, this hearty soup combines succulent pieces of lamb with aromatic Indian spices such as jeera (cumin), dhania (coriander), and garam masala, creating a soul-satisfying meal. The slow simmering of meat with fresh vegetables and whole spices results in a rich, aromatic broth that is both nourishing and deeply flavorful. Spicy Lamb Soup is more than just a dish—it's a celebration of regional Indian flavors. It is often enjoyed during festivals like Eid, or as a restorative meal after long days of fasting or celebration. The soup's vibrant color, thanks to the use of turmeric (haldi) and red chili powder (lal mirch), makes it visually inviting. Served hot, garnished with fresh coriander (hara dhania), and accompanied by a slice of whole wheat roti or steamed rice, this soup is a wholesome and satisfying choice for lunch.
Ingredients
- 200 grams Lean lamb (boneless) (gosht)
- 1 medium, finely chopped Onion (pyaaz)
- 1 large, chopped Tomato (tamatar)
- 4, minced Garlic cloves (lahsun)
- 1 inch, grated Ginger (adrak)
- 2, slit Green chilies (hari mirch)
- 1/2 tsp Cumin seeds (jeera)
- 1 tsp Coriander powder (dhania powder)
- 1/2 tsp Turmeric powder (haldi)
- 1/2 tsp Red chili powder (lal mirch)
- 1/2 tsp Garam masala
- to taste Salt (namak)
- 1/4 tsp, freshly ground Black pepper (kali mirch)
- 1 tbsp Vegetable oil (or mustard oil (sarson ka tel))
- 2 tbsp, chopped Fresh coriander leaves (hara dhania, for garnish)
- 3 cups Water
Step-by-step instructions
Step 1 · Heat oil in a heavy-bottomed kadhai or pressure cooker on medium flame
Heat oil in a heavy-bottomed kadhai or pressure cooker on medium flame. Add cumin seeds and allow them to splutter.
Step 2 · Add finely chopped onions and sauté until golden brown
Add finely chopped onions and sauté until golden brown. Stir in the ginger and garlic, cooking until the raw smell disappears.
Step 3 · Mix in green chilies and chopped tomatoes
Mix in green chilies and chopped tomatoes. Cook until the tomatoes turn soft and oil begins to separate.
Step 4 · Add coriander powder
Add coriander powder, turmeric, red chili powder, and black pepper. Stir well to combine all spices.
Step 5 · Add the lamb pieces and sauté on high heat until they are well-brow...
Add the lamb pieces and sauté on high heat until they are well-browned and coated with masala.
Step 6 · Pour in 3 cups of water
Pour in 3 cups of water. Add salt to taste. Pressure cook for 10-12 minutes (or simmer covered for 25-30 minutes if using a pot), until the lamb is tender.
Step 7 · Add garam masala and adjust seasoning
Add garam masala and adjust seasoning. Garnish with fresh coriander leaves before serving hot.
Why this recipe is healthy
This Spicy Lamb Soup recipe is prepared with lean cuts of lamb and plenty of vegetables, making it a balanced, nutrient-dense meal. It is lower in fat and calories than traditional mutton curries, thanks to its clear broth and minimal oil. The dish is filling yet light, promoting satiety without excess calories, making it ideal for those tracking their nutrition or aiming for weight management.
A note on tradition
Masaledar Gosht Shorba, or Spicy Lamb Soup, is especially popular in Punjab and Kashmir but is enjoyed across many Indian regions during cold weather or festivals like Eid. The slow-cooked shorba is a customary dish at family gatherings and festive lunches. Its roots lie in Mughlai and North Indian traditions, where shorba is considered both a comfort food and a delicacy. Served with roti or steamed rice, it is a staple during winter months for its warming, restorative qualities.