CaLDRON February 2014 - Valentine's Day Special | Page 46
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.
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CaLDRON February 2014