Make your winter special and warm with healthy and flavorful Mutton Paya Soup. Made by cooking mutton in spice water this recipe is a must try during winters. Do give it a try and let us know your feedback in the comments below.
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2 tbsp Oil
1 Onions, sliced
4 tbsp Yoghurt
2 tbsp Red Chilli powder
1 tbsp Garam Masala
1/2 tsp Turmeric powder
1 tsp Kasoori Methi, crushed
1 tbsp Ginger-Garlic paste
1 Bay Leaf
1 Cinnamon stick
Green & Black Cardamom
Goat Trotters (Cleaned & Washed)
3-4 cup Water
Coriander leaves, chopped
Method of preparation:
Heat oil in a cooker vessel, add onions, cook it until it turns translucent.
In a bowl add yoghurt, red chilli powder, garam masala, turmeric powder, kasoori methi, salt, ginger-garlic paste, give it a mix and add water.
Add bay leaf, cinnamon stick, green & black cardamom, cloves, yoghurt mixture, mix well and ensure that the oil starts releasing on high flame.
Add goat trotters, give it a nice mix, allow it to cook on high flame and add water.
Cover the cooker and allow it to pressure cook for 45 mins or 15 whistles.
Once it is cooked, add salt, lemon juice, coriander leaves, mix well.
Our Mutton Paya Soup is ready.
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Host: Varun Inamdar
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Paya is a traditional food from the Indian Subcontinent.It is served at various festivals and gatherings, or made for special guests. Paaya means ‘legs’ in Hindi.
The paya originated from the amalgamation of South and Central Asian cuisine. In Central Asia, it was known as pacha. The dish was adapted to the local cuisines by the Muslim cooks of Lahore, Hyderabad of Telangana State and Lucknow.
Subsequently, paya became popular all over present-day India, Pakistan and Bangladesh. Outside the Indian subcontinent, is also available in restaurants that serve South Asian cuisine. In Delhi it is sometimes also referred to as “khurode” from the “khur” or hoof