Name: Mutton Paya Soup (Trotters Broth)
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Goat Trotters, paya, cleaned and cut into pieces; ½ Onion, thinly sliced; ½ Tomato, roughly chopped; ½ tbsp Ginger-Garlic Paste; 1 Green Chili Pepper, slit; ½ inch Cinnamon Sticks; 1½ Cloves; ½ Black Cardamom, badi elaichi; 5 Black Peppercorns; ¼ tsp Ground Turmeric; ¼ tsp Red Chilli Powder; ¼ tsp Garam Masala; 1 tbsp Cooking Oil, or ghee; ¾ tsp Salt, to taste; 2½ cup Water; 1 tbsp Coriander Leaves, chopped

1 hr 30 mintotal

1 hr 15 min hands-on15 min hands-off

Prep 15 min · Cook 1 hr

Serves: 2
Difficulty: Hard
Spice: Spicy

Add to your week

Method

Heat the oil or ghee in a pressure cooker. Add the cinnamon, cloves, black cardamom, and peppercorns. Let them release their aroma.
Add the sliced onions and sauté until they turn light brown.
Add the ginger-garlic paste and slit green chillies. Sauté for a minute.
Add the thoroughly cleaned mutton trotters (paya) and turmeric powder. Roast the paya on medium heat for 5-7 minutes. This step is crucial to remove any raw meaty smell.
5–7 min
Add the chopped tomatoes, red chilli powder, and salt. Mix well.
Pour in the measured water. Close the pressure cooker lid.
Cook on high flame for 2 whistles, then lower the heat completely and let it slow-cook under pressure for 45 to 50 minutes. Trotters need extensive time to release their gelatin.
45–50 min
Let the pressure release naturally. Open the lid—you should see a rich layer of fat and gelatin floating on top.
Sprinkle the garam masala and simmer uncovered for 5 minutes if you want a thicker soup.
5 min
Garnish with the fresh coriander and serve piping hot.

How to tell it's done

A robust, highly aromatic, and slightly sticky broth rich in natural collagen, with soft, gelatinous meat.

Getting it right

Tip

The magic of paya is in the slow cooking. The longer it cooks under pressure, the more the bone marrow breaks down, and the thicker and stickier the soup becomes.

What to serve it with

Must be served extremely hot, traditionally with soft Pav, crusty bread, or plain rice.

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Ingredients