Paaya (Lamb Bone Soup)
Paaya is a traditional lamb bone soup prepared by slow-cooking lamb trotters with spices and herbs for a rich, flavorful broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Lamb Trotters (cleaned and cut into pieces) | 1 | Kilogram |
| Onion (finely chopped) | 2 | Count |
| Ginger (grated) | 2 | Inch |
| Garlic (minced) | 6 | Clove |
| Green Chili (slit lengthwise) | 3 | Count |
| Whole Milk Yogurt (whisked) | 200 | Milliliter |
| Coriander Powder | 2 | Tbsp |
| Cumin Powder | 1 | Tbsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Oil | 3 | Tbsp |
| Fresh Coriander Leaves (chopped) | 1 | Bunch |
| Water | 2 | Liter |
Instructions
- Heat oil in a large pot over medium heat. Add chopped onions and sauté until golden brown.
- Add grated ginger, minced garlic, and slit green chilies. Sauté for another 2 minutes.
- Add the lamb trotters to the pot and stir well to coat with the onion mixture.
- Mix in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 5 minutes, stirring occasionally.
- Pour in the whisked yogurt and stir continuously to prevent curdling.
- Add water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 3 to 4 hours until the trotters are tender.
- Stir in garam masala and adjust salt if needed. Simmer for an additional 10 minutes.
- Garnish with chopped fresh coriander leaves before serving.
Prep
- Soak lamb trotters in water for 2 hours to remove any impurities.
Kitchen equipment
Large PotWhisk