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Paya Soup Recipe Sanjeev Kapoor

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Paya Soup Recipe, Mutton Leg Soup Yummy Indian Kitchen
Paya Soup Recipe, Mutton Leg Soup Yummy Indian Kitchen from yummyindiankitchen.com

Description

Paya soup is a popular dish in India, especially in the northern regions. It is made with tender lamb or goat trotters and is simmered for hours to create a broth that is both savory and nutritious. This recipe is from the famous Indian chef, Sanjeev Kapoor, and is perfect for a cold winter day or when you want something hearty and filling.

Prep Time

The prep time for this recipe is around 30 minutes.

Cook Time

The cook time for this recipe is around 4-5 hours.

Ingredients

  • 4-5 lamb or goat trotters
  • 2 onions, chopped
  • 4-5 garlic cloves, chopped
  • 1 ginger, chopped
  • 2 tomatoes, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 2 tbsp oil
  • 2 bay leaves
  • 1 stick cinnamon
  • 4-5 cloves
  • Salt to taste
  • Water

Equipment

  • Pressure cooker or large pot
  • Blender or immersion blender
  • Knife and cutting board

Method

  1. Wash the trotters thoroughly in cold water and remove any hair or debris.
  2. In a pan, dry roast the cumin, coriander, fennel seeds, and black peppercorns until fragrant. Let them cool and then grind them into a fine powder.
  3. In a pressure cooker or large pot, heat the oil and add the bay leaves, cinnamon, and cloves.
  4. Add the chopped onions, garlic, and ginger and sauté until the onions are translucent.
  5. Add the chopped tomatoes and cook until the tomatoes are soft and pulpy.
  6. Add the ground spices and salt and mix well.
  7. Add the lamb or goat trotters and enough water to cover them completely.
  8. Cover the pressure cooker and cook for 4-5 whistles or simmer in a pot for 4-5 hours until the trotters are tender and falling off the bone.
  9. Remove the trotters from the soup and let them cool slightly. Remove the meat from the bones and set aside.
  10. Using a blender or immersion blender, blend the soup until it is smooth and creamy.
  11. Add the shredded meat back into the soup and reheat if necessary.
  12. Serve hot with some crusty bread or naan.

Notes

  • You can also add some chopped carrots, celery, or potatoes to the soup for extra flavor and nutrition.
  • If you don't have a pressure cooker, you can cook the soup in a large pot on the stovetop. Just make sure to simmer it for at least 4-5 hours until the trotters are tender.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 150
  • Total fat: 7g
  • Saturated fat: 2g
  • Cholesterol: 60mg
  • Sodium: 400mg
  • Total carbohydrates: 8g
  • Dietary fiber: 2g
  • Sugars: 3g
  • Protein: 14g

Recipes FAQ

  • Can I use chicken instead of lamb or goat trotters?

    • You can use chicken, but the flavor and texture will be different. Trotters are more collagen-rich and create a thicker, more flavorful broth.

  • Can I freeze the soup?

    • Yes, you can freeze the soup for up to 3 months. Just make sure to cool it completely before storing it in an airtight container.

  • What is the difference between a pressure cooker and a regular pot?

    • A pressure cooker cooks food faster and more evenly than a regular pot because it traps steam and creates a higher pressure environment. This can help tenderize tough cuts of meat and reduce cooking times.

Recipe Tips

  • Make sure to wash the trotters thoroughly before cooking to remove any hair or debris.
  • Use a pressure cooker if you have one to save time and create a more flavorful broth.
  • Grind your own spices for the best flavor and aroma.
  • Add some chopped vegetables to the soup for extra flavor and nutrition.
  • Let the soup cool slightly before blending to avoid splatters and burns.

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