Paya Shorba

Ingredients
500 g lamb bones/ trotters
50 ml tomato purée
50 g coriander roots
5 g cinnamon sticks
2 g cloves
5 g black cardamom
5 g green cardamom
25 g ginger
5 g mint
80 g onion
20 g green chillies
10 g red chillies, dry
50 ml oil
50 g garlic
1/2 tsp black pepper powder
20 g coriander roots
5 g bay leaves

Method
Wash the lamb trotters or paya thoroughly with wheat flour, vinegar and turmeric powder to remove the raw smell. Rinse with water.
In a pressure cooker, add the trotters along with turmeric powder, salt, black pepper corns and cardamom. Add 5 cups of water and cook till done or about 120 minutes.
In a pan, heat oil and add onion and green chilli. Fry the onion till translucent.
Add the ginger garlic paste. Fry for 30 seconds till all the raw smell goes
Add the tomato purée and cook for another 15 minutes.
Add the red chilli powder and the coriander root. Cook till oil starts separating from the masala. Remove from heat.
Open the lid of the cooker in which the paya was cooked and add this masala to it.
Close the lid of the pressure cooker and cook further on medium heat for 10 minutes. Allow the pressure cooker to cool and then open the lid. Adjust the consistency of the shorba to your liking. You can add in more water at this stage if you would prefer your soup to be thin.
Bring the shorba to boil
As soon as the oil starts floating, turn down the heat.
Enjoy with a dash of lemon.