Paya Shorba

Paya Shorba

lamb trotters
onions
green chillies
ginger-garlic paste
whole coriander
black pepper
salt
oil
chilli powder
coriander roots
1 kg
100 gms
50 gms
50 gms
30 gms
30 gms
to taste
100 ml
50 gms
30 gms


Instructions

1. Add the lamb trotters and coriander roots to a vessel and boil it. Then strain it with a conical strainer. Add oil and onion juliennes to another vessel and sauté it till the onions turn golden-brown. Add the ginger-garlic paste, black pepper, chilli powder, salt, green chillies, and the whole coriander and cook it well.

2. Transfer the lamb trotters to this vessel, add the lamb stock, and let it boil till the bone marrow turns soft and the stock turns thick. Serve it hot, in a bowl, sprinkled with golden-brown crispy onion, served with sheermal.