Paya Shorba
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
5 steps. 90 minutes total.
- 1
Step 1
- a.Prepare the Mutton Paya
- b.Thoroughly wash the mutton paya under cold running water. Ensure they are completely clean.
- c.In a large pot, bring water to a boil. Add 1/4 tsp of turmeric powder and the washed paya. Blanch for 5-7 minutes to remove impurities and any gamey smell.
- d.Drain the paya completely and set aside. This step is crucial for a clean-tasting shorba.
- 2
Step 2
- a.Sauté Aromatics (Tadka)
- b.Heat ghee in a large, heavy-bottomed pressure cooker over medium heat.
- c.Add the whole spices: bay leaves, cinnamon stick, cloves, black peppercorns, and crushed green cardamom. Sauté for 30-45 seconds until they become fragrant.
- d.Add the thinly sliced onions and sauté for 10-12 minutes, stirring occasionally, until they are soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Sear Paya and Spices
- b.Add the blanched paya to the cooker. Increase the heat to medium-high and sauté for 5-7 minutes, stirring well to coat the trotters with the onion masala.
- c.Add the powdered spices: turmeric powder, red chili powder, and coriander powder, along with the salt. Mix thoroughly and cook for 2 more minutes, allowing the spices to bloom.
- 4
Step 4
- a.Pressure Cook the Shorba
- b.Pour in 6 cups of hot water and give everything a final stir.
- c.Secure the lid of the pressure cooker. Bring to high pressure (wait for the first whistle on a stovetop cooker).
- d.Once pressure is reached, reduce the heat to low and simmer for at least 70-80 minutes. The long cooking time is essential for tender meat and a gelatinous broth.
- 5
Step 5
- a.Finish and Garnish
- b.Turn off the heat and let the pressure release naturally, which can take about 20 minutes. Do not force release the pressure.
- c.Open the lid. The meat should be extremely tender and falling off the bone. If it's not, pressure cook for another 15-20 minutes.
- d.Skim off any excess fat from the surface if desired.
- e.Stir in the garam masala and fresh lemon juice.
- f.Ladle the hot paya and shorba into serving bowls. Garnish with fresh chopped coriander leaves and ginger juliennes.
- g.Serve immediately with naan, roti, or crusty bread to soak up the delicious broth.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cleaning the paya is the most important step. Do not skip the blanching process to ensure a clean, non-gamey flavor.
- 2For easier eating, you can tie the whole spices in a small muslin cloth (a 'potli') before adding them to the cooker. This can be removed before serving.
- 3Patience is key. The slow cooking process is what extracts the collagen from the bones, creating the signature rich and gelatinous texture.
- 4The shorba tastes even better the next day as the flavors meld and deepen. Reheat gently on the stovetop.
- 5If you don't have a pressure cooker, you can slow-cook it in a heavy-bottomed pot for 4-5 hours until the meat is tender.
- 6For a deeper flavor, use 'birista' (fried onions) instead of sautéing raw onions. Add them along with the powdered spices.
Adapt it for your goals.
Spicier Shorba
Increase the amount of green chilies and black peppercorns. You can also add a pinch of black cardamom for a smokier flavor.
Yogurt based ShorbaYogurt-based Shorba
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.
Beef or Goat PayaBeef or Goat Paya
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.
Herbaceous FlavorHerbaceous Flavor
Add a handful of fresh mint leaves along with the coriander leaves at the end for a fresh, aromatic twist.
Why this is on our healthy list.
Promotes Joint Health
The broth is rich in collagen and gelatin, which are proteins essential for building and repairing cartilage, reducing joint pain, and improving mobility.
Boosts Immunity
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.
Rich in Minerals
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.
Improves Gut Health
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.
Frequently asked questions
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.