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Mutton Paya Soup recipe or the Paya Shorba is a delicious soup made with the lamb trotters. Made with flavorful spices, it is truly a non-veg lover’s delight.
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For more similar recipes, you can try the following
Hyderabadi Marag Recipe
Hyderabadi Mutton Shorba
As I already have a lot of mutton recipes on my blog, you must be wondering why I have never blogged about the Mutton Paya Soup Recipe. to be honest, I was never fond of it as a child. And not finding good enough trotters in Dubai didn’t help either.
But after landing in India, when my cousin called us over to her house, she had made this Mutton Paya Soup recipe. I was skeptical that my kids might actually not like the paya. So, I hid all the paya and just gave them a little shorba. I was totally surprised that my kids actually relished it. They came back for second and third helping.
I was compelled to click the dish and immediately write down the recipe. I am yet to get adventurous with making it though. Nevertheless this will be a chronicle of the recipe that I can refer to for future use. Since my kids enjoyed the shorba very much and have been pestering me to make “that curry” that their aunt made. I will have to make them before long.
All the measurements and method are totally by my cousin. And this mutton paya soup recipe or the paya shorba is fully attributed to her.
I was totally surprised to find out how easy the recipe was. Prior to that, I had always assumed that making the paya shorba was something too difficult. I was under the impression that it is a lengthy and tedious process to cook it. But I was totally wrong.
You can either cook it on low heat in a large pan or use the pressure cooker to save up the time. It doesn’t take too long to get cooked if you use the pressure cooker. But I was told, when we cook without the pressure cooker, the taste is simply amazing.
While you get the paya cooked in the pressure cooker, you can start working on the masala.
Generally the mutton paya soup recipe or the paya shorba is not as clear as other soups. It is little thicker in consistency. The shorba is typically served with paratha or nan. And in South India, it is even served with idiyappam. Oryou can even relish the shorba just like a soup.
Table of Contents
So let’s get started with the mutton paya soup recipe, how to make paya shorba recipe
Mutton Paya Soup Recipe, How to make Paya Shorba
Fareeha
Mutton Paya Soup recipe or the Paya Shorba is delicious soup made with the lamb trotters. Made with flavorful spices, it is truly a non-veg lover's delight.
5 from 4 votes
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Course Side Dish
Cuisine Indian
Ingredients
- Trotters / Paya of 1 Lamb
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp black pepper corns
- 2 cardamom
- 2 tbsp oil or ghee
- 3 onion finely sliced
- 2 green chilli slit
- 1 tbsp ginger garlic paste
- 1 to mato finely chopped
- 1 tsp red chilli powder
- 1/2 garam masala powder
- bunch of coriander leaves
Grind Together
- 1 1/2 tbsp roasted chana dal / roasted bengal gram
- 1 1/2 tbsp grated coconut
Instructions
Grind together roasted chana dal and grated coconut to a fine paste and set aside.
Wash the lamb trotters / paya thoroughly with wheat flour, vinegar and turmeric powder to remove the raw smell. Rinse with water.
Take the trotters in a pressure cooker along with turmeric powder, salt, black pepper corns and cardamom. Add 5 cups of water and pressure cook till done or about 10 minutes.
While your paya are being cooked in the cooker, you can start making your masala.
Heat oil in a pan and add onion and green chilli. Fry the onion till translucent.
Next add in the ginger garlic paste. Fry for 30 seconds till all the raw smell vanishes.
Throw in the tomato and cook till the tomatoes turn soft and mushy.
Now, add the red chilli powder and the ground coconut paste. Cook till oil starts separating from the masala. Remove from heat.
Open the pressure cooker in which the paya was cooked and add this prepared masala to it.
Close the lid of the pressure cooker and again cook on medium heat for 10 minutes. Allow the pressure cooker to cool and then open the lid. Adjust the consistency of the shorba to your liking. You can add in more water at this stage if you would prefer your soup to be thin.
After adding water, bring the shorba to a boil.
Finally add in the garam masala powder and coriander leaves.
Cook on low heat till oil starts floating on top.
Remove from heat and serve hot with paratha or nan
Notes
The paya are cleaned of hair and cooked over flame by the butcher itself. At least, that is how we get over here. But if not, thenremove any remaining hair from the trotters and grill it over low flame. Be careful as to not scorch the skin.
Signing off until next time,
Fareeha.
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