Paya Soup | Sanjeev Kapoor Khazana

Looking out for something light and soupy? This non-vegetarian soup is worth a try! Though traditionally this soup is cooked overnight, this easy recipe gives the same great taste as you would cook it overnight. A dash of lemon juice and you are good to go.

PAYA SOUP

Ingredients

12-16 lamb trotters (paya)
¾ cup onion paste
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
4 green cardamoms
1 inch cinnamon stick
5-6 cloves
Salt to taste
¼ teaspoon turmeric powder
2 tablespoons ghee
2 medium onions, sliced
1 teaspoon red chilli powder
1 teaspoon crushed black peppercorns
1 teaspoon garam masala powder
2 tablespoons chopped fresh coriander leaves
1 tablespoon lemon juice

Method

1. Heat a pressure cooker. Add lamb trotters, onion paste, ginger, garlic, cardamoms, cinnamon, cloves, salt, turmeric powder and 1 litre water and stir well. Cover and pressure cook till the pressure is released 4-5 times.
2. Heat ghee in a non-stick pan. Add onions and sauté till translucent. Add chilli powder and crushed peppercorns and mix well. Add this to the cooker and simmer for 15 minutes.
3. Strain the soup into another non-stick pan on heat. Add lamb trotters, garam masala powder and coriander leaves, mix and boil. Add lemon juice and mix well.
4. Serve hot.

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Cuisine - Hyderabadi

Course - Soup

Dish - Soup