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Khurdi – White Stock Soup

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4 from 1 review

  • Author: Kulsum Kunwa
  • Total Time: 45 minutes
  • Yield: 4 1x


A hearty and rich mutton soup served in winters with a lot of mint!


  • 250400 g mutton on bone*, cut into medium size pieces
  • 11/2 tbsp ginger garlic paste
  • 2 green chilies, finely chopped
  • 1 red onion, sliced
  • 3 cups water
  • 23 tbsp whole wheat flour **
  • 1 1/2 cup milk
  • 1 tsp cumin seeds
  • 1 cinnamon stick, 3 inch
  • 45 cloves
  • 78 black peppercorns
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • Handful of mint
  • Salt and pepper to taste


  1. Boil the mutton with the water, ginger garlic paste and green chilies in a pressure cooker for 20 minutes or until tender. If you don’t have a pressure cooker, boil the meat in regular pot until meat is tender.
  2. Strain the stock and keep the meat aside. In a deep bottom pan, add oil and whole spices. Once they start to sizzle, add the flour and roast it on low flame till its light browned and add the milk. Whisk well.
  3. Add in the stock and meat, 8-9 leaves of mint, season with salt and pepper and let it simmer for 15 minutes, till its slightly reduced and thickened.
  4. Top its with lots of chopped mint and lemon juice.
  5. Serve hot.


Mutton is traditional but you could easily substitute it with beef and lamb. You can vary the amount of meat based on preference.

You could also use all purpose flour instead of whole wheat flour.

  • Cook Time: 45 mins
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