Mutton Paya Soup
A rich and nourishing slow-cooked broth made from tender mutton trotters. This Mughlai delicacy is simmered with aromatic spices until the meat is fall-off-the-bone tender, creating a deeply flavorful and gelatinous soup renowned for its health benefits.
For 4 servings
5 steps. 150 minutes total.
- 1
Step 1
- a.Clean the Mutton Trotters (Paya)
- b.This is the most crucial step for a clean-tasting soup. Rub the mutton trotters thoroughly with whole wheat flour and salt. Let them sit for 10 minutes.
- c.Scrub and rinse them well under cold running water to remove any impurities and hair.
- d.As an optional extra step, blanch the trotters in boiling water for 5 minutes, then drain and discard the water. This ensures a clear broth.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat ghee in a large pressure cooker over medium heat. Once hot, add the whole spices: bay leaves, cinnamon stick, cloves, black peppercorns, and crushed black cardamom.
- c.Sauté for about 30-40 seconds until they sizzle and release their aroma.
- d.Add the thinly sliced onions and cook for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
- e.Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- 3
Step 3
- a.Cook the Masala
- b.Reduce the heat to low. Add the powdered spices: turmeric powder, red chili powder, and coriander powder.
- c.Stir continuously for 45-60 seconds to cook the spices without burning them. If they stick, add a splash of water.
- d.Add the cleaned mutton trotters to the cooker. Sauté for 4-5 minutes, mixing well to coat them evenly with the masala.
- 4
Step 4
- a.Pressure Cook the Paya
- b.Pour in 8 cups of hot water and add salt. Stir everything together well.
- c.Secure the lid of the pressure cooker. Bring to high heat and cook until the first whistle.
- d.After the first whistle, reduce the heat to low and let it simmer for at least 90 minutes. The long, slow cooking time is essential for tender meat and a gelatinous broth.
- e.Turn off the heat and allow the pressure to release naturally. Do not quick-release, as this can make the meat tough.
- 5
Step 5
- a.Finish and Serve
- b.Once the pressure has fully released, carefully open the cooker.
- c.Check the meat for tenderness; it should be falling off the bone. If not, pressure cook for another 15-20 minutes.
- d.If the soup seems too thin, simmer it without the lid for 10-15 minutes to reduce it to your desired consistency.
- e.Stir in the garam masala. Ladle the hot soup into bowls, making sure each serving has pieces of paya.
- f.Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The quality of the soup depends entirely on how well the paya are cleaned. Do not rush this step.
- 2Using hot water in the pressure cooker helps maintain the temperature and speeds up the cooking process.
- 3Allowing the pressure to release naturally is key to achieving fall-off-the-bone tender meat.
- 4The soup tastes even better the next day as the flavors deepen. Reheat gently on the stovetop.
- 5For a richer flavor, you can roast the whole spices lightly before adding them to the ghee.
- 6Skim off any excess fat from the top before serving if you prefer a lighter soup.
Adapt it for your goals.
Cooking Method
For a deeper flavor, make this in a slow cooker. Follow steps 1-3 on the stovetop, then transfer everything to a slow cooker and cook on low for 8-10 hours.
Spice LevelSpice Level
To make it spicier, add 2-3 slit green chilies along with the onions.
Flavor ProfileFlavor Profile
For a slightly tangy flavor, you can add one chopped tomato after the onions are browned and cook until it turns soft.
Regional TwistRegional Twist
In some regions, a small amount of yogurt is whisked and added to the masala before adding the paya to create a richer, slightly tangy gravy.
Why this is on our healthy list.
Promotes Joint Health
The soup is an excellent source of collagen and gelatin, which are vital for building cartilage and connective tissues, helping to reduce joint pain and improve mobility.
Boosts Immunity
The warm, nourishing bone broth combined with anti-inflammatory spices like turmeric and ginger can help strengthen the immune system and is particularly soothing during colds and flu.
Rich in Minerals
Slow cooking the bones releases essential minerals like calcium, magnesium, and phosphorus into the broth, which are crucial for bone density and overall health.
Improves Gut Health
The gelatin in paya soup helps to protect and heal the mucosal lining of the digestive tract, which can aid in digestion and improve gut health.
Frequently asked questions
A typical serving of Mutton Paya Soup (about 1.5 cups) contains approximately 450-550 calories, depending on the fat content of the trotters and the amount of ghee used.