Ingredients

The following ingredients have 4 Servings
  • Trotters / Paya of 1 Lamb
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp black pepper corns
  • 2 cardamom
  • 2 tbsp oil or ghee
  • 3 onion (finely sliced)
  • 2 green chilli (slit)
  • 1 tbsp ginger garlic paste
  • 1 to mato (finely chopped)
  • 1 tsp red chilli powder
  • 1/2 garam masala powder
  • bunch of coriander leaves
  • 1 1/2 tbsp roasted chana dal / roasted bengal gram
  • 1 1/2 tbsp grated coconut

Instruction

  • Grind together roasted chana dal and grated coconut to a fine paste and set aside.
  • Wash the lamb trotters / paya thoroughly with wheat flour, vinegar and turmeric powder to remove the raw smell. Rinse with water.
  • Take the trotters in a pressure cooker along with turmeric powder, salt, black pepper corns and cardamom. Add 5 cups of water and pressure cook till done or about 10 minutes.
  • While your paya are being cooked in the cooker, you can start making your masala.
  • Heat oil in a pan and add onion and green chilli. Fry the onion till translucent.
  • Next add in the ginger garlic paste. Fry for 30 seconds till all the raw smell vanishes.
  • Throw in the tomato and cook till the tomatoes turn soft and mushy.
  • Now, add the red chilli powder and the ground coconut paste. Cook till oil starts separating from the masala. Remove from heat.
  • Open the pressure cooker in which the paya was cooked and add this prepared masala to it.
  • Close the lid of the pressure cooker and again cook on medium heat for 10 minutes. Allow the pressure cooker to cool and then open the lid. Adjust the consistency of the shorba to your liking. You can add in more water at this stage if you would prefer your soup to be thin.
  • After adding water, bring the shorba to a boil.
  • Finally add in the garam masala powder and coriander leaves.
  • Cook on low heat till oil starts floating on top.
  • Remove from heat and serve hot with paratha or nan