Shorba is a spicy version of the soup.
Just add sliced onion, ginger, coriander leaves, mint leaves, and the usual whole spices in meat and cook.
My husband loves to eat Meat Shorba with pieces of Roti dipped in it during cold winter days.
- 2 pounds Lamb meat with bone, washed and cut into bite size pieces
- 2 tbsp butter
- 1 tbsp ginger garlic paste
- ½ tsp curry powder
- 1 bay leaf
- 4-5 cloves
- A small piece of cinnamon
- 4-5 green cardamoms
- ½ tsp cumin seeds
- 2 medium size onions cut in halves
- 2 green chilies
- 1” piece of ginger
- Salt to taste
- 2-3 tbsp mint leaves
- 2-3 tbsp chopped coriander leaves
- 1 tbsp lemon juice
- ½ tsp garam masala powder
- Heat the butter in a pressure cooker at medium high heat. Add bay leaf, cloves, cinnamon, green cardamoms and cumin seeds and sauté for few seconds.
- Now stir in ginger garlic paste, curry powder and meat pieces; fry for 4-5 minutes on medium heat.
- Add onion halves, whole green chilies, ginger piece, mint leaves and half of the coriander leaves.
- Pour in about 4-5 cups of water and pressure cook until the meat is very tender and almost falls off the bone (the time depends on the cut and type of meat you are using).
- Once the meat is tender add lemon juice, garam masala powder and remaining coriander leaves.
- Taste and add salt and green chilies if required. Add water to obtain your desired consistency.
- Garnish with chopped coriander leaves and serve hot with Roti (Indian Flat Bread) or bread.
Do You Know?
Congee is popular in many Asian countries. It can be considered as a porridge or thick soup made of boiled rice. It can be eaten or served with a side dish also.
In many Asian cultures, it is also called Kanji (Tamil/Malayalam/Tulu), Ganji (Kannada/ Hindi), Ghanji (Telugu).
In some cultures, congee is eaten primarily as a breakfast food or late supper. It is often considered particularly suitable for the sick as a mild, easily digestible food.