Quick Mutton Bone Broth Recipe for IMMUNITY and GUT HEALTH | Quick Pressure Cooker Method
This recipe is pure nostalgia for me. During my pregnancy and postpartum or whenever someone fell sick, we used to bring out the pressure cooker and fill the house with the aroma of slowly simmering mutton bones. Now with this fastpaced life, I’ve made that same comfort possible in just 1-2 hours!
Whether you’re feeling under the weather or just need something warm and healing, this bone broth will do the job. It’s so desi, so nourishing, and super easy with ingredients that are always at home. Bonus is even picky eaters love it when served with soft potatoes and carrots from the broth!
Health Benefits
Mutton bone broth is packed with collagen, amino acids, and gut-healing minerals. It helps reduce inflammation, supports digestion, strengthens immunity, and even promotes healthy skin and joints. It’s a natural remedy that’s both delicious and medicinal.
Let’s Talk About Ingredients
Mutton Bones with Marrow and Joints
Choose bones that have a bit of flesh and marrow – no fatty chunks please! Marrow gives richness, and joints add that sticky collagen feel. Ask your butcher for soup bones.
Garlic and Ginger
These two are natural antibiotics. Crushed garlic gives that punch and ginger brings warmth – both must-haves for immunity.
Whole Spices
Cumin, bay leaves, and peppercorns add depth. Cumin helps with digestion, and pepper makes the nutrients absorb better.
Vegetables – Potato and Carrot
These make the broth sweet and filling. They soak up the spices and melt in the mouth. You can also add radish or turnip.
Green Chillies and Coriander
Green chillies add a mild kick – totally optional if making for kids. Coriander leaves bring in a fresh desi flavour at the start.
Turmeric and Salt
Turmeric is anti-inflammatory and adds colour. Salt is as per your taste, but start with less and adjust at the end.
Lemon Juice
A final squeeze of lemon brings balance and brightness. Add only after boiling is done – don’t cook the lemon.
Detailed Recipe
Video Recipe
Instructions with Photo Guide
• Step 1 – Warm up the Cooker
Take your pressure cooker and place it on medium heat. Add just 1/8 tsp of any cooking oil – that’s enough, we don’t want it oily. Let it heat up for a few seconds.
• Step 2 – Add the Aromatics
Toss in 6-7 crushed garlic cloves and 2 inches of crushed ginger. Let them sizzle for a few seconds. The aroma hits first!
Now add 2 bay leaves, 1/2 tsp cumin seeds, 1 tsp peppercorns, and 1 sliced onion.
Give it all a quick sauté on high heat for just 1 minute. The onions don’t have to brown, just soften a bit and release their fragrance.
• Step 3 – Add the Bones and Veggies
Now add 500 gms of mutton bones – make sure they have joints and some marrow. A little flesh on them adds flavour too.
Toss in 1 chopped potato and 1 chopped carrot – they’ll soak up all the lovely flavours.
Let it all sit in the heat for a few seconds.
• Step 4 – Flavour Boost
Drop in 2 green chillies (you can slit them or keep whole for less spice)
and a handful of fresh coriander leaves with stems.
Sprinkle in 1/4 tsp turmeric powder
and 3/4 tsp salt.
Mix everything well and fry on high for another 1 minute. The bones and veggies should be coated in the spices.
• Step 5 – Add Water and Pressure Cook
Pour in 2 litres of clean water – enough to cover everything by a good 2 inches.
Close the lid, turn the flame to high, and after the first whistle, reduce the flame to medium-low. Let it go for 15 whistles – this takes about 1 hour in total. Don’t rush it – this is where all the goodness gets pulled out of the bones!
• Step 6 – Strain the Broth
Once the pressure settles naturally, open the cooker carefully.
Use a steel strainer or muslin cloth to filter the broth into another pot.
Set the carrots and potatoes aside for serving, and you can discard the rest if you like.
• Step 7 – Boil and Reduce
Now place the strained liquid back on the stove.
Let it boil on medium heat until it reduces to about 3/4th of its original quantity. This step is a must – it makes the broth deeper in flavour and slightly thicker in texture.
• Step 8 – Season and Finish
Taste the broth and adjust salt or pepper if needed.
Right before switching off the flame, squeeze in the juice from 1/2 a slice of lemon – this adds freshness and helps with digestion too.
• Step 9 – Serve Hot
Add some of the soft carrots and potatoes from earlier into each serving.
along with fresh coriander leaves
Pour the broth into mugs or bowls.
Enjoy it steaming hot – it’s like a warm hug for your body!
Expert Tips
• Use marrow bones for maximum collagen
• You can skip green chillies for kids – or just use one
• Always strain the broth for a clear soup
• Don’t skip the reduction step – it’s the secret to intense flavour
• Add lemon juice only after turning off the heat.
If you want to remove excess fat from the broth, pass it through muslin cloth.
FAQs
Can I skip the reduction part?
It’s better not to! That’s what thickens the broth and concentrates flavour.
How long can I store this broth?
Fridge – 2 to 3 days. Freeze – up to 3 weeks in ice cube trays or airtight containers.
Is it okay to give this to babies?
Yes! Strain well, avoid spice, and serve just the broth slightly warm.
Can I use lamb bones instead?
Totally. Just make sure they have joints and marrow.
What if I don’t have a pressure cooker?
Use a heavy bottomed pot with lid and simmer for 2 to 3 hours.
Recipe Card
Quick South Indian Mutton Bone Broth
Ingredients
- 1/8 tsp oil
- 6-7 garlic pods crushed
- 2 inch ginger crushed
- 2 bay leaves
- 1/2 tsp cumin seeds
- 1 tsp peppercorns
- 1 onion sliced
- 500 gms mutton bones with joints and marrow
- 1 potato chopped
- 1 carrot chopped
- 2 green chillies
- few coriander leaves
- 1/4 tsp turmeric powder
- 3/4 tsp salt
- 2 litres water
- 1/2 slice lemon
Instructions
- Heat oil, sauté garlic, ginger, spices and onion for 1 minute
- Add bones, veggies, green chillies, coriander, turmeric and salt
- Fry everything for 1 minute
- Add water, pressure cook on low for 15 whistles (1 hour)
- Strain liquid, boil it till reduced to 3/4th
- Adjust seasoning, add lemon juice and serve hot
