Healthy Paya Soup Recipe | मटन पाया का शोरबा | Winter special Lamb Trotters soup | Chef Ranveer Brar
Recipe Information
Paya Soup
Cultural Context
Paya soup, a traditional dish in Indian cuisine, is made from the trotters of sheep or goats. It is often enjoyed in various regions of India, particularly during winter months, as it is believed to provide warmth and nourishment. The dish is rich in flavor and is commonly served at special occasions and gatherings. Variations exist across different cultures, with each region adding its unique spices and preparation methods.
trotters
🥗Healthier: lean beef or chicken
💰Cheaper: pork trotters
Lean meats can provide a similar texture with fewer calories.
spices
🥗Healthier: fresh herbs
💰Cheaper: dried spices
Fresh herbs can enhance flavor without added calories.
In a sauce pot, add water, vinegar, and salt to taste and let the water come to a boil.
Add lamb trotters and boil for two minutes to clean them.
Remove the trotters and set aside.
In a pressure cooker, heat ghee and oil, then add bay leaf and black peppercorns.
Add green cardamom, black cardamom, and cloves, letting them splutter.
Add onion, garlic, ginger, and green chili, sautéing until onions turn pink.
Add lamb trotters and sauté until they are light brown.
Mix in the prepared curd mixture, salt, turmeric powder, and water, stirring well.
Cover and cook for 4-5 whistles on medium flame.
Once cooked, strain the soup into a bowl and set aside.
Pour tadka over the strained soup, add lamb trotters, and stir.
Cook the soup in the handi for 5 minutes until it boils.
Transfer to a soup bowl, garnish with coriander, fried onion, ginger, lemon wedge, and mint leaves, and serve hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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