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PAYA SHORBA
PAAYA SHORBA WITH MUTTON TROTTERS TRADITIONAL INDIAN BONE BROTH
A clear soup made with whole spices and is a delight to have on chilly winter day. Paya (trotters) shorba is made extensively during the winter months because of the wonders it can do for your immune system. Paya is said to be a variation of the famous South-Central Asian stew Pacha, which is a boiled stew dish of sheep feet, brain, head or stomach. From there, it travelled east and was adopted by the cooks in the local cuisines of Punjab, Hyderabad and Lucknow. Over the years, it became an integral part of the Indian cuisine. This is an old family recipe that is made at my home at least thrice a week every winter.
by MEGHA KOHLI
INGREDIENTS
4 mutton trotters, paya 2 tbsp ghee, clarified butter 10g ginger, roughly chopped 4 garlic cloves 3 bay leaves 2 black cardamom pods 2 green cardamom pobs 6 cloves 2 green chillies, slit and is optional ½ tsp turmeric powder Salt and pepper for seasoning Water, sufficient enough to cover the trotters
Method
Heat ghee in a pressure cooker and sauté the ginger and garlic. Add the whole spices and chillies (if using) and sauté for a minute. Add the turmeric and sauté. Add the paya and sauté for 3 to 4 minutes till they are light brown. Now add water till the trotters are fully submerged and add season with salt and pepper. Cover the pressure cooker with its lid cover and cook the paya on high flame for 2 whistles and on low flame for 2 whistles. Strain the soup and serve hot with one trotter in each bowl. Garnish with lemon and coriander. Mix the sliced cabbage with lemon juice, add the red chilies, fried curry leaves and mustard seeds.