Hyderabadi Paya Shorba Lamb Trotter Nizam Broth

Method

1. 1

   Fry birista: Fry sliced onions in oil until very dark golden. Reserve half for serving.

2. 2

   Add ginger and garlic to the pot: Cook 2 minutes.

3. 3

   Add spice powders: Add red chilli powder, coriander powder and turmeric. Cook 2 minutes.

4. 4

   Add whole spices: Add all whole spices. Stir 30 seconds.

5. 5

   Add trotter pieces: Add the cleaned trotter pieces. Stir to coat with the spiced onion.

6. 6

   Add water: Add 8 cups water and salt. Bring to a full boil.

7. 7

   Skim the foam: Remove any grey foam that forms during the first boil with a ladle.

8. 8

   Slow cook overnight: Reduce to lowest heat. Cover tightly. Cook 7 to 8 hours. The collagen from the trotter bones dissolves into the broth, making it progressively silkier and thicker.

9. 9

   Add garam masala: In the morning, add garam masala. Stir.

10. 10

    Serve: Ladle into bowls. Top with reserved fried onion, fresh ginger julienne, coriander and lime. Serve with sheermal or Hyderabadi bread.

11. 11

    Note: Hyderabadi Paya Shorba (paya = trotters, shorba = broth) is the dawn and early morning preparation of the Charminar area of old Hyderabad — the food stalls around Charminar, Laad Bazaar and Madina serve paya shorba from the early hours of Fajr (dawn prayer) through the morning. The thick, gelatinous collagen broth from the slow-cooked trotters is considered deeply fortifying in Hyderabadi traditional understanding. The Ramadan tradition of drinking paya shorba for sehri (the pre-dawn meal before fasting begins) is specific to the Hyderabadi Muslim community.