Paya Shorba (Lamb or goat Nuckles) with Khameri Roti

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Paya Shorba 2Ingredients Quantity
Paya 10 nos
Ginger Paste 25 gms
Garlic Paste 25 gms
Onion 100 gms
Coriander fresh 10 gms
Green Chilli 5 nos
Lamb Stock 3 lit
Jeera Powder 5 gms
Red Chilli Powder 15 gms
Black Pepper Powder 10 gms
Garam Masala (Whole)
Salt

Khameri Roti
Flour (Atta) 500 gms
Sugar 50 gms
Salt 10 gms
Improver 10 gms
Water 250 ml
Oil 560 ml
Gluten 5 gms

Method:-
1. Take oil in a pan, and heat.
2. Add whole garam masala ,then add ginger & garlic paste after a minute
3. Now add onion and green chilies cook it till it gets light brown in colour
4. Add the meat with the rest of the ingredients and mix it well until the meat gets a coat of the masala
5. Add the stock and cover the pan with lid/ silver foil .let it cook on low heat till the meat is well done (50 mins approx)
6. Serve it in a soup cup with one Paya each
7. Use coriander sprig and lemon for garnish and Khameri Roti on the side

Gurjyote Singh Sethi, Executive Chef Zest, Kitchen on the move. Email: zestkotm@gmail.com