Mutton Paya Soup Recipe

Introduction:

Mutton Paya Soup is a traditional and hearty dish made from the trotters (paya) of lamb or goat. Known for its rich flavor and nourishing qualities, this soup is a popular dish in South Asian cuisine, especially during the colder months. It's believed to be packed with nutrients that are good for joint health and overall well-being. The slow-cooking process extracts the gelatin from the bones, giving the soup a thick, luscious texture. This recipe is perfect for those who enjoy comforting and flavorful soups with a depth of spices.

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Ingredients:

4-6 mutton trotters (paya), cleaned

1 large onion, finely chopped

2 tomatoes, finely chopped

2 tablespoons ginger-garlic paste

2 tablespoons oil or ghee

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala powder

2-3 green chilies, slit

1 bay leaf

4-5 whole black peppercorns

1 cinnamon stick

3-4 cloves

1 cardamom pod

Salt to taste

Fresh coriander leaves, chopped, for garnish

Lemon wedges for serving

Instructions:

1. Prepare the Paya:

Start by thoroughly cleaning the mutton paya. Rinse them under cold water several times to remove any impurities. If needed, you can blanch the paya in boiling water for 5 minutes, then drain and rinse again.

2. Sauté the Spices:

In a large pot or pressure cooker, heat the oil or ghee over medium heat.

Add the bay leaf, peppercorns, cinnamon stick, cloves, and cardamom pod. Sauté for a minute until the spices become fragrant.

3. Cook the Onions and Tomatoes:

Add the finely chopped onions to the pot and sauté until they turn golden brown.

Stir in the ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

4. Add the Spices:

Add turmeric powder, red chili powder, coriander powder, and cumin powder to the pot. Stir well and cook the spices for a few minutes to ensure they release their flavors.

5. Cook the Paya:

Add the cleaned mutton paya to the pot and mix well to coat them with the spice mixture.

Pour in enough water to cover the paya, typically about 5-6 cups, depending on how thick you want the soup.

Season with salt, add the slit green chilies, and bring the mixture to a boil.

6. Simmer the Soup:

If using a pressure cooker, cover and cook on medium heat for about 6-8 whistles, then lower the heat and let it simmer for an additional 30-40 minutes.

If using a regular pot, cover and let the soup simmer on low heat for 3-4 hours, or until the paya is tender and the soup has thickened.

7. Final Touches:

Once the paya is fully cooked and the soup has reached the desired consistency, sprinkle in the garam masala powder and stir well.

Adjust the salt and spice levels as needed.

8. Serve:

Ladle the hot mutton paya soup into bowls, garnishing with freshly chopped coriander leaves.

Serve with lemon wedges on the side, and enjoy it with naan, roti, or steamed rice.

Conclusion:

Mutton Paya Soup is a dish that not only warms the body but also nourishes the soul. The slow-cooked paya releases a depth of flavor that combines beautifully with the spices, creating a rich and comforting soup. This traditional recipe is perfect for a family meal or a special occasion, offering a taste of age-old culinary traditions that have been passed down through generations. Enjoy the soothing warmth of this hearty soup, and experience the unique flavors of mutton paya in every spoonful.