Paya Soup: A Hearty and Flavorful Winter Treat

Paya soup is a traditional Pakistani and Indian dish made with goat trotters (paya) and a variety of spices. It is a hearty and flavorful soup that is perfect for a cold winter day. The trotters are slow-cooked until the meat is fall-off-the-bone tender, and the broth is infused with the rich flavors of the spices. Paya soup is also believed to have many health benefits, including being a good source of collagen, which is important for joint health.

Ingredients:

• 1 kg goat trotters, cleaned and chopped
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1-inch ginger, chopped
• 1 green chili, chopped (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon black peppercorns
• 2 bay leaves
• Salt to taste
• 4 cups water
• Cilantro, chopped, for garnish
• Lime wedges, for serving (optional)

Instructions:

1. Wash the goat trotters thoroughly and remove any excess hair. Chop them into pieces.
2. Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, and green chili (if using) and cook for another minute.
4. Add the turmeric powder, red chili powder, coriander powder, garam masala, black peppercorns, and bay leaves. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. Add the goat trotters and stir to coat them with the spices.
6. Pour in the water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is very tender and falling off the bones.
7. Remove the pot from the heat and let the soup cool slightly.
8. Skim off any excess fat from the surface of the soup.
9. Taste the soup and adjust the seasonings with salt as needed.
10. Garnish with chopped cilantro and serve with lime wedges (optional).

Tips:

• You can use a pressure cooker to cook the paya soup for a shorter amount of time. Cook the soup for 45 minutes to 1 hour under pressure.
• If you don’t have goat trotters, you can use beef or lamb shanks instead.
• Paya soup is even better the next day. Let the soup cool completely, then refrigerate overnight. The flavors will develop even more and the broth will be thicker. Reheat the soup gently over low heat before serving.

Paya soup is a delicious and nutritious dish that is perfect for a cold winter day. With its rich flavors and hearty ingredients, it is sure to warm you up from the inside out.

I hope you enjoy this recipe!

Additional notes:

• Paya soup is a traditionally Pakistani and Indian dish, but it is also popular in other parts of the world, such as Afghanistan and Iran.
• There are many different variations of paya soup, depending on the region and the cook’s personal preferences.
• Paya soup is a rich and flavorful dish, so it is best to serve it with something light and refreshing, such as a salad or naan bread.

I hope this article has been helpful! Please let me know if you have any other questions.