Paya (پائے (paya))
Overview
Paya is a slow-cooked spiced trotter soup from Pakistan and northern India. Goat, lamb or beef trotters are simmered for many hours with onion, ginger, garlic, turmeric, chilli and whole spices until the meat is tender and the broth is thick, glossy and rich in gelatine. It is finished with garam masala and garnished with fried onions, fresh ginger, coriander, green chillies and lemon. It is eaten hot with naan, often for breakfast. It is usually eaten with naan bread.
History
Paya is a classic of Mughal-influenced cooking and is especially popular in Lahore, Karachi, Delhi and Hyderabad, where specialist shops cook it overnight. It is a favourite winter dish and is traditionally believed to strengthen the body. It is also made during Eid al-Adha, when trotters are plentiful. It is especially popular in winter, often eaten for a slow weekend breakfast.
Main ingredients
Goat or beef trotters, onion, yogurt, ginger and garlic, garam masala, green chillies. The soup is built on spiced trotter broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Tripe and offal soups · Yogurt soups
Recipe outline serves 4 · ~380 min
Ingredients
- 8 goat trotters or 2 beef trotters, cleaned
- 2 onions, sliced
- 2 tbsp ginger and garlic paste
- 1 tsp turmeric, 2 tsp chilli powder, whole spices
- 150 g yogurt, 1 tsp garam masala
- coriander, green chillies, ginger, lemon
Allergens: Contains: Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the onions until golden, then add the ginger-garlic paste and spices.
- Add the trotters and yogurt and cook for 10 minutes.
- Cover with 3 l water and simmer for 5 to 6 hours.
- Add garam masala and garnish with herbs, chilli, ginger and lemon.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
