Paya ka shorba - Lamb trotter soup

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Paya ka shorba is a delicious soup made from lamb trotters. The paya ka shorba is a delightful blend of mild spices and the succulent taste of the paya. Usually served with layered wheat paratha, the soup can be had as such after seasoning with a dash of lemon juice. 

Ingredients 

List 1 
  1. Paya - 1 set. Cleaned well. 
  2. Garlic cloves, whole - 6-7 
  3. Channa dal - 1table spoon, soaked for 30 minutes
  4. Black pepper - 8-10 peppercorns
  5. Ghee - 1 table spoon
  6. Water - Enough to cover an inch above the paya 
  7. Salt - 2 tsp
List 2 
  1. Onion - 2 large onions, chopped fine
  2. Green chilli - 2, sliced fine
  3. Ginger garlic paste - 2 table spoon
  4. Tomato Paste - 1/2 cup
  5. Red chilli powder - 2 tsp
  6. Dhania powder - 2 tsp
  7. Garam masala powder - 1 tsp
  8. Oil - 2-3 table spoon
  9. Salt - to taste
For garnishing
Chopped coriander
Lemon wedges


Method 

  1. In a pressure cooker, add all the ingredients given under "List 1"
  2. Close the pressure cooker , vent the steam and then place the whistle. Start the timer from first whistle of the pressure cooker.
  3. On a medium flame, cook until the 8-10 whistles or about 45 minutes. 
  4. Set it aside, until the masala is ready
  5. In a separate pan, heat oil and fry the onions until crisp
  6. Add green chillies followed by ginger garlic paste. Cook until the mixture appears translucent
  7. Add the dry masala powders except garam masala. 
  8. Add the tomato paste after a minute
  9. Cover the pan and cook until the oil layer appears on the sides of the pan. 
  10. Separate the paya and strain the liquid. Mash or blend the dal and spices added to the paya while cooking to a smooth paste. 
  11. Add the blended paste to the tomato mixture. Cook well
  12. Add the paya with the liquid. Mix well.
  13. Cook this mixture on a slow flame for 10-15 minutes. Adjust salt if required
  14. Finally add the garam masala powder . 
  15. To serve, separate the paya in a bowl and add the shorba to completely cover the paya. 
  16. Garnish with fresh chopped coriander and lemon before serving
  17. Serve hot with layered paratha. 


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