Mutton Paya Shorba

Instructions

1. 1

   Pressure Cook the Trotters: Place the cleaned mutton paya in a large pressure cooker. Add 4 cups of water, 1 tsp salt, turmeric powder, and 1 tbsp of ginger-garlic paste. Secure the lid and cook on high heat until the first whistle, then reduce heat to medium. Cook for about 45-50 minutes or 10-12 whistles, until the trotters are very tender and the meat is falling off the bone. Let the pressure release naturally. Strain the stock and keep it aside. Separate the cooked paya.

2. 2

   Prepare the Shorba Base: Heat ghee or oil in a heavy-bottomed pot or dutch oven over medium heat. Add all the whole spices (bay leaf, cinnamon, cloves, black and green cardamoms) and sauté for 30-40 seconds until fragrant. Add the sliced onions and fry until they are deep golden brown. This can take 8-10 minutes and is crucial for the flavor. Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears. Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala. Add the powdered spices: red chili powder, coriander powder, and the remaining 0.5 tsp salt. Mix well and cook for a minute. Reduce the heat to low, add the whisked yogurt, and stir continuously for 2-3 minutes to prevent it from curdling.

3. 3

   Combine and Simmer: Add the cooked mutton paya to the pot and mix gently to coat them with the masala. Pour in the reserved paya stock and an additional 2 cups of water, or as needed to reach your desired soup consistency. Bring the shorba to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes. This allows the flavors to meld together beautifully.

4. 4

   Finish and Serve: Stir in the garam masala and black pepper powder. Garnish with chopped coriander leaves and ginger juliennes. Serve the Mutton Paya Shorba hot with lemon wedges on the side and naan or roti.