Paya Shorba

Ingredients

• 10-12 lamb trotters
• 4 medium onions
• 10 garlic cloves
• 1/2 teaspoon turmeric powder
• 6-8 cloves
• 4 green cardamoms
• 2 inch cinnamon
• Salt to taste
• 1/2 cup ghee
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon black pepper powder
• 1 medium bunch fresh coriander leaves, chopped
• 1 teaspoon garam masala powder
• 1 tablespoon lemon juice

Method

1. Wash payas thoroughly. Cut two onions into quarters and finely slice the remaining. Make a paste of the quartered onions and garlic. In a large pot add fifteen cups of water and payas. Add onion paste, turmeric powder, cloves, green cardamoms, cinnamon and salt.
2. Cook for four hours on low heat (dum). Boil till the payas are tender. If required, add another two to three cups of water. Heat ghee in a pan and fry sliced onions till golden brown. Add red chilli powder and pepper powder.
3. Add to payas and cook for five minutes. Strain the liquid and separate the payas from the residue. Heat the strained liquid with coriander leaves, garam masala powder and the payas. Remove from heat when ghee appears on top. Add lemon juice. Serve with roti/ phulka/ sheermal.

Nutrition Info