Yakhni Shorba is one of those comfort soups that warms you from the inside out. I learned this recipe from my grandmother, who always said the secret lies in the spice potli (spice bundle). The gentle simmering of lamb with carefully selected whole spices creates a broth that’s both delicate and flavorful. Every time I make this soup, the aroma fills my kitchen with memories of family gatherings.
About the Recipe
This soup stands out because it uses a clever spice bundle technique that gives amazing flavor without clouding the broth. The combination of lamb meat and bones creates a rich base, while the yogurt adds a subtle tang. The saffron brings a beautiful golden color and distinct aroma that makes this soup special.
Why You’ll Love This Recipe
You’ll love how simple yet impressive this recipe is. The spice bundle does all the heavy lifting – just tie it up and let it work its magic. The meat becomes super tender, and the broth turns out clear and flavorful every time. Even if you’re new to Indian cooking, you’ll find this recipe easy to follow. The best part? Your house will smell amazing while it’s cooking.
Yakhni Shorba
Cooking Tips
– Don’t skip the bones – they add richness to the broth
– Keep the heat low after the initial boil for clear soup
– Whisk the yogurt before adding to prevent curdling
– Let the spice bundle steep fully before removing
– Use good quality saffron for the best color and flavor
Serving and Storing Suggestions
Serves 6-8 people. Takes about 2 hours to prepare. Serve hot with naan bread or rice. Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop – don’t boil vigorously. The flavors often get better the next day.
Similar Recipes
- Mutton Clear Soup
- Lamb Bone Broth
- Spiced Yogurt Soup
Nutrient Benefits
This soup is packed with protein from the lamb. The whole spices offer digestive benefits and antioxidants. Yogurt adds calcium and probiotics, while saffron contains mood-boosting compounds. It’s a warming, nutritious meal that’s especially good during cold weather.
Yakhni Shorba
Ingredients
- 500 gms Boneless lamb meat (cut into 2 inch size pieces)
- 500 gms Lamb shank bones (cut into 2 inch size pieces)
- 8 cups Water
- 1 tbsp Sugar
- 3/4 tsp Salt
- 2 cups Beaten curd
- 1/4 tsp Saffron
For spice potli
- 1 Fine cloth
- 2 inch Ginger (chopped)
- 2 tbsp Saunf
- 2 inch Cinnamon stick (broken into half)
- 8 Cloves
- 6 Black cardamom (cracked open)
- 10 Black peppercorn
- 2 Bay leaf
- 1 tsp Cumin seeds
- 2 tsp Coriander seeds
Instructions
- Fold cloth twice. Put all the spice in the center. Collect the edges and tie it with a string. Spice potli is ready.
- Combine lamb meat, lamb bones, water, sugar, salt and spice potli in a large deep pot.
- Bring it to a boil, turn heat to low and cook lamb on medium heat till the water is reduced to half. If the meat is not tender at this stage, add more water and keep cooking till done.
- Remove meat and bones and set aside.
- Dissolve the spice potli.
- Add beaten curds.
- Crumble saffron and sprinkle over the mixture.
- Add the lamb and bones that have been set aside.
- When water starts boiling, lower heat and simmer for 5 more minutes.
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Frequently Asked Questions
Can I make this recipe with chicken instead of lamb?
Yes. Use chicken with bones and reduce cooking time to about 45 minutes. The flavor will be lighter but still delicious. Keep the spice quantities the same for a flavorful broth.
Why does my yogurt curdle when I add it to the soup?
The key is temperature control. Beat the yogurt well, then add a little hot broth to it first. Stir this mixture back into the pot off the heat. Never boil the soup after adding yogurt.
How can I make this soup spicier?
Add more black peppercorns to the spice bundle. You can also include green chilies or red chili powder when serving. Just remember to keep the original spice balance intact.
1 comment
nice recipy of yakhani shorba