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A rich and aromatic Mughlai soup made by slow-cooking lamb trotters with a blend of whole spices. This hearty, gelatinous broth is both comforting and deeply flavorful, perfect for a chilly evening.
For 4 servings
Prepare the Mutton Paya
Sauté Aromatics (Tadka)
Sear Paya and Spices
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A rich and aromatic Mughlai soup made by slow-cooking lamb trotters with a blend of whole spices. This hearty, gelatinous broth is both comforting and deeply flavorful, perfect for a chilly evening.
This mughlai recipe takes 120 minutes to prepare and yields 4 servings. At 564.37 calories per serving with 56.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Shorba
Finish and Garnish
Increase the amount of green chilies and black peppercorns. You can also add a pinch of black cardamom for a smokier flavor.
Whisk 1/4 cup of plain yogurt and add it after sautéing the powdered spices. Cook on low heat until the oil separates before adding water. This adds a slight tang and creaminess.
This recipe works equally well with beef or goat trotters. Cooking times may need to be adjusted slightly depending on the size and age of the trotters.
Add a handful of fresh mint leaves along with the coriander leaves at the end for a fresh, aromatic twist.
The broth is rich in collagen and gelatin, which are proteins essential for building and repairing cartilage, reducing joint pain, and improving mobility.
Served hot and infused with anti-inflammatory spices like ginger, garlic, and turmeric, this shorba can help soothe the throat and strengthen the immune system, making it a popular remedy for colds.
The slow-cooking process leaches beneficial minerals like calcium, magnesium, and phosphorus from the bones into the broth, which are vital for strong bones and teeth.
Gelatin in the broth helps protect and heal the mucosal lining of the digestive tract, which can aid in digestion and improve overall gut health.
Paya Shorba is considered very nutritious. It is rich in collagen, gelatin, and minerals like calcium and magnesium, which are excellent for joint, bone, and skin health. However, it can be high in fat, so it's best enjoyed in moderation. Skimming the excess fat before serving can make it lighter.
A typical serving of Paya Shorba (around 1.5 cups) contains approximately 550-650 calories, depending on the fat content of the trotters and the amount of ghee used. It is a very hearty and energy-dense soup.
A gamey smell is usually due to improperly cleaned trotters. It is absolutely essential to wash them thoroughly and then blanch them in hot water with turmeric, as mentioned in Step 1. This process removes impurities and significantly reduces any unpleasant odor.
Yes. For a slow cooker, follow steps 1-3 on the stovetop, then transfer everything to the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours. For an Instant Pot, use the 'Sauté' function for steps 2-3, then pressure cook on high for 75-90 minutes, followed by a natural pressure release.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The shorba will solidify into a jelly-like consistency due to the high collagen content. To reheat, simply warm it gently in a pot on the stovetop over low heat until it liquefies and is heated through.