Paya Soup

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Introduction

A rich, gelatinous broth made by slow-cooking lamb trotters with spices, known for warmth and nourishment during winter.

Historical Relevance

Traditionally prepared in Mughal and North Indian households as a restorative dish to boost immunity and strength.

Ingredients:

– 4 lamb trotters (paya)

– 1 onion, sliced

– 1 tbsp ginger-garlic paste

– 1 tsp turmeric

– 1 tsp black pepper

– Whole spices (cinnamon, clove, bay leaf)

– Salt

Instructions:

1. Clean and wash the paya thoroughly.
2. Pressure cook with spices, onion, and ginger-garlic paste.
3. Simmer for 1–2 hours until broth is rich and gelatinous.
4. Adjust seasoning and garnish with coriander.

Pro Tips

Slow simmering brings out intense flavour and natural collagen.

Serving Suggestions

Serve hot with naan or steamed rice.