How to make Paaya Shorba

Ingredients:
Stock

  • 8 Lamb Trotters
  • 2 md Onions, halved
  • 2″ Ginger
  • 4 – 5 large cloves Garlic
  • 2 Bay leaves
  • 1 tsp Peppercorn
  • 4 Clove
  • one Mace
  • 2 Big cardamoms
  • 3 Small cardamoms
  • 2″ Cinnamon
  • A pinch of Turmeric powder

Masala

  • 100ml Ghee
  • 1 onion, sliced
  • 1 Tomatoes, chopped
  • 110ml Yogurt (1/2 cup)
  • 1.5 tsp Turmeric
  • 2 tsp Red Chilli powder (Kuti Laal)
  • 1.5 tsp Garam Masala Powder
  • Salt: to taste

Paste (blend these)

  • 1 Onion
  • 2″ Ginger
  • 3 – 4 large cloves Garlic
  • one small bunch Coriander leaves
  • 3 Green chilies

Method:

  1. Take a large heavy bottomed utensil. A 10 litre pressure cooker would be fine.
  2. Put in the trotters, half the garlic, and all the Stock ingredients.
  3. Cover well with water.
  4. Put on high flame and simmer just before the boil. At no point should the stock boil.
  5. Simmer for around 3.5 hours. Keep adding hot water to keep the contents covered.
  6. Strain and separate the trotters, ‘other elements’ (like onions etc) and liquid
  7. Puree ‘other elements’ (separated in previous step) in the blender
  8. Add blended mixture from previous step to the liquid. Keep warm.
  9. Heat ghee in a heavy bottomed pan, add sliced onions and cook till golden brown.
  10. Add blended Paste (from ingredients list), and cook for a few more minutes.
  11. Put in chopped tomatoes, all Masala ingredients and whipped yogurt
  12. Cook till oil comes to top.
  13. Add the liquid and the cooked trotters/paya and cook for another hour to 1.5 hours.
  14. Check seasoning.
  15. Garnish with chopped chilli, coriander, sliced ginger and a twist of lemon.

Photo courtesy: Rajiv Iyer