RECIPES - WINTER SPECIAL
Kharode ka Shorba This is a delicious lamb trotter soup where meat is simmered slowly to release its natural flavors. And it tastes best when you have it a day after preparing it. Preparation time: 5 hours Servings: 6 Ingredients: • 6 kharode (goat trotters) • 10 cups water • 3 green cardamom • 1 bay leaf • 100 ml oil • 1 tsp fenugreek seeds • 2 one-inch cinnamon sticks • 1 tsp garlic paste • 1 tsp ginger paste • 1 tsp turmeric powder • 1 tbsp coriander powder • 1 tsp chilli powder • 4-5 sprigs coriander leaves, finely chopped • Salt, to taste Method: The Stock 1. Wash the trotters. Boil for a minute and drain the water. 2. Add 10 cups of water in a stockpot. Add green cardamom, bay leaves and trotters. 3. Cook it on low fire for 4-5 hours. The Tempering Heat the oil in a pan. Add fenugreek seeds and let it brown slightly. Add cinnamon, ginger and garlic paste along with turmeric and coriander powder until the mix turns golden brown. Keep stirring it, then sitting it. Add the stock with the bones and cook until the soup thickens. Add salt and garnish with coriander leaves.
Chef’s Tip: Ask your butcher for roasted, flamed and cleaned trotters. If you are inclined to, avoid using too much fenugreek as it will make the soup bitter. 46
CaLDRON February 2014