Today’s recipe on IFN Hindi is a special treat for all you meat lovers out there. Chef Varun Inamdar brings you a savoury Mutton Paya Ka Shorba/Soup recipe complete with a freshly prepared stock that is rich with spices. Flavours imparted by the spice bouquet are complemented by mint leaves added on top to give you a delectable Paya Soup that you simply cannot resist.
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Mutton legs/paya/lamb trotters
salt – to taste
1 small piece of peeled ginger
Sliced ginger: 1 tablespoon
5-6 black peppercorns
3 glasses of water
1 tbsp oil
2 medium-sized sliced onions
2-3 slit green chilies
½ tsp black pepper powder
2 tbsp chopped mint leaves
2 tbsp chopped coriander leaves
Saunf powder: 1 teaspoon
Fennel powder: 1 teaspoon
Garam masala powder: 1 teaspoon
Method of Preparation
Firstly, wash the pieces of lamb legs/mutton paya very well with wheat flour and water for about 5-6 times.
In a pressure cooker add the washed lamb legs. Next, make a spice bag by adding all the spices along with the onion.
Add for about 3 glasses of water, salt and spice bag and pressure cook them on high flame for about 30-40 minutes.
Once done transfer it in a mixing bowl.
For Making The Soup:
In a cooking vessel, add oil and heat it.
Add the sliced and fried onions.
Also, add slit green chilies into it.
Add ginger into it and saute for few minutes.
Add coriander and mint leaves.
Transfer the tenderized lamb legs and its extract into it.
Add little water if required.
Add black peppercorn powder, saunf powder, garam masala and fennel powder.
Cover the lid.
Bring the whole soup to a boil.
Boil it for about 10-15 minutes on medium flame to sim flame.
Switch off the flame.
Serve hot with naan or roti.