Paya Shorba

Name: Paya Shorba (Lamb trotter soup)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon cumin seeds; 1 tablespoon fennel seeds; ½ teaspoon ground turmeric; 4 dried red chiles, stemmed; 1 tablespoon table salt, or more as needed; 8 (3½-ounce/100-gram) lamb trotters; 4 or 5 whole black peppercorns; ½ cup (100 ml) coconut milk; 1 tablespoon coriander seeds; 2 star anise; 3 tablespoons sesame oil; 2 bay leaves; 1-inch (2½-cm) cinnamon stick; 2 green chiles, stemmed and slit; 10 pearl onions, peeled; 1-inch (2½-cm) piece fresh ginger, roughly chopped; 4 to 6 cloves garlic, roughly chopped; 10 to 12 fresh curry leaves, finely chopped; 1 medium tomato, roughly chopped; ½ medium bunch fresh cilantro, finely chopped; 1 lemon, cut into 4 wedges

Lamb trotter soup

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

If you are in Delhi in wintertime, you will be surprised by the carts that sprout up from nowhere to sell this soup. I am not sure which tastes better: the homemade version or the roadside version. Add more red or green chiles if you’d like a spicier soup, or use fewer if you prefer it mild.

Ingredients

8 (3½-ounce/100-gram) lamb trotters
½ teaspoon

Asia
India
Delhi
Soup

Method

Place a nonstick saucepan over high heat, add 1 quart (800 ml) water, and bring to a boil. Add the trotters, ¼