Paya Shobra

Paya Shobra

lamb trotters

onions

green chillies

ginger garlic paste

whole dhaniya

black pepper

salt

oil

chilli powder

coriander roots

1 kg

100 gms

50 gms

50 gms

30 gms

30 gms

50 gms

100 ml

50 gms

30 gms

Instructions

1. In a vessel, add the lamb trotters and coriander roots, and boil it. Once boiled, strain it using a conical strainer. Add oil, onion juliennes, and sauté in another vessel till it turns golden brown. Add ginger garlic paste, black pepper, whole dhaniya and cook well. 

2. Add the lamb trotters and then the stock to the vessel and boil it well, till the bone marrow is soft and the stock turns thick. Serve it hot, garnished with golden brown crispy onion and serve with sheermal.  

Mutton Haleem

boneless mutton

broken wheat

chana dal

rice

oil

ghee

chilli powder

haldi powder

green chillies

ginger garlic paste

black pepper powder

kash ki jhad

paan ki jhad

lemon

elaichi

garam masala

chironji seeds

onions

curd

mint leaves

600 gms

300 gms

500 gms

500 gms

300 ml

300 gms

50 gms

50 gms

30 gms

30 gms

10 gms

30 gms

30 gms

3

50 gms

50 gms

50 gms

200 gms

100 gms

50 gms

Instructions

1. Wash and clean the mutton. Add it to a cooker along with the roots of Kash Ki Jhad and Paan Ki Jhad. Allow it to boil for 20-25 minutes or until the mutton is cooked and soft. Soak the broken wheat, chana dal, and rice. Allow it to soak for 30 to 40 minutes and then drain the water and make a fine paste of the mixture. 

2. Take a heavy bottomed pan and add oil to it. Fry the sliced onion till it turns golden brown in colour. Add ginger garlic paste, chilli paste, curd, turmeric, chilli poawder, and make a paste of it. Sauté the mixture till the consistency changes and it does not stick to the pan. 

3. Add the minced mutton in to the mix, and cook it evenly till it forms a uniform mixture and all the spices are mixed together. Finish it with lemon juice, cardamom powder, garam masala, and top it with ghee. Serve it hot, garnished with brown onion, mint leaves, ghee, and lemon wedges.