Indian
Indian - Regional Mains
Paya Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1kg lamb trotters (paya), split and cleaned
- • 3 tbsp ghee
- • 1 tsp cumin seeds
- • 3 onions, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 1 tbsp coriander powder
- • 1 tsp turmeric powder
- • 2 tsp Kashmiri chili powder
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Scrub the trotters; boil 10 minutes in fresh water, then drain and rinse.
2
Phase 2
In a pressure cooker, heat the ghee and crackle the cumin seeds; fry the onions until deep golden.
3
Phase 3
Add the ginger-garlic paste, coriander powder, turmeric, and chili powder; fry 2 minutes.
4
Phase 4
Add the trotters with salt and 6 cups water; cook 8-10 whistles until the marrow loosens and the broth is gelatinous.
5
Phase 5
Simmer uncovered 10 minutes to thicken, sprinkle garam masala, and serve with naan or steamed rice.