Preparation Time : 45 minutes
Cooking Time :25 minutes
Serving Size : 4 people
Level Of Cooking : Moderate
Taste : Mild
Author: Asiya -Yummy Indian Kitchen
o salt - to taste
o 1 small piece of peeled ginger
o 5-6 black pepper corns
o 3 glasses of water(approx...)
o 1 tbsp. oil
o 2 medium sized sliced onions
o 2-3 slit green chilies
o 1 tbsp. ginger paste
o ½ tsp black pepper powder
o 2 tbsp. chopped mint leaves
o 2 tbsp. chopped coriander leaves
o 1 tbsp. chick pea flour
Firstly, wash the pieces of lamb trotters/ paya very well with wheat flour and water for about 5-6 times.
In a pressure cooker add the washed lamb trotters, add salt, add black pepper corns, add ginger. Add for about 3 glasses of water and pressure cook them on high flame for about 40-45 minutes. The step of pressure cooking the legs is very important as the complete juices need to be extracted.
Once done reduce the steam and put it aside.
For Making The Soup:
In a cooking vessel, add oil and heat it.Add the sliced onions and fry them till translucent.
Also add slit green chilies into it.Add ginger paste into it and sauté for few minutes.
Transfer the tenderized lamb legs and its stock into it.Add little water if required. Check for salt taste and add if required. Add coriander, mint leaves and black pepper powder.
In a small bowl, add Chickpea Flour/besan and mix it with some water and make a thin paste. Add the chick pea flour paste into the stew/soup and stir well. 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.
1.If there is no water remaining after tenderizing then add water at the time of boiling.
2.Wheat flour paste can be added in place of besan/chick pea flour paste.
3.Spices such as bay leaf and cinnamon stick can be added for more spicy flavor while tenderizing.
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