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A simple one pot bone broth/soup with just a few ingredients. This recipe has subtle flavors. Bone broth is high in collagen, which is rich in anti-oxidants and minerals. This tasty soup is a miracle potion, a gut healer with umpteen benefits!

Soy free, gluten free, corn free, dairy free, nut free.


  • 1 lb (1/2kg) mutton bones (organic & grass-fed)
  • 1 tablespoon ginger & garlic paste (GG paste is a must have for Indian cooking. It is very easy to make. Simply grind equal quantity of chopped ginger and chopped garlic with a pinch of salt and turmeric. Store in the refrigerator for regular use)
  • 1 teaspoon turmeric powder
  • 1 teaspoon coarsely ground pepper, or to taste
  • 2 teaspoon salt, or to taste
  • Whole Garam Masala – 6 cloves, 4 cardamom, 2-3 one-inch cinnamon sticks, 3 bay leaves (Or use 1 teaspoon ground garam masala)
  • 1/2 bunch coriander (cilantro), roughly chopped
  • 2 teaspoon lemon or organic apple cider vinegar (with mother)
  • 1 tablespoon melted ghee or coconut oil
  • 2 Liters (67 Fl Oz) water


  1. Add a tablespoon of oil in a heated pressure pan/pressure cooker/instant pot. Add whole spices: 6 cloves, 4 cardamom, 2-3 cinnamon sticks or just add garam masala powder and let it splutter on low to medium flame
  2. 1 tablespoon of ginger & garlic paste and 1 teaspoon of turmeric powder
  3. Mix well and cook until the ginger & garlic paste blends into the onion and the raw flavor goes away
  4. Next, add 1 lb mutton bones and mix well & let it cook for about 5 minutes on medium to high flame
  5. Add 1 teaspoon coarsely ground pepper, 2 teaspoon salt, or to taste and 2 teaspoon lemon or organic apple cider vinegar (with mother). Mix well and allow it to cook for 2 minutes on medium flame
  6. Add 2 liters of water. Mix well to combine all ingredients. Cover it and pressure cook on medium flame for about 1.5 to 2 hours until the bones are chewy
  7. Remove the lid once the steam goes down. Notice that the soup has reduced by about ½ a liter (16 Fl Oz), add a bunch of roughly chopped coriander/cilantro
  8. Strain the bones and serve the soup hot with a dash of lime (optional)


  • Add black pepper as per your spice tolerance
  • The soup can be made with bones of your choice (organic and grass-fed)
  • Add either whole spices or garam masala powder
  • Recommended to cook in a pressure pan/cooker/instant pot to save on cooking time
  • The strained soup can be stored in the refrigerator for a week or in the freezer for longer
  • When stored in the refrigerator the soup gelatinizes, due to the presence of Collagen. This is normal. Enjoy this nourishing bowl of soup served piping hot!

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