Paya Soup (Paya Shorba)

Ingredients

• 4–6 pieces Mutton trotters (paya)
• 5–6 cups Water
• 2 tbsp Ghee
• 1 Onion, sliced
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• ½ tsp Turmeric powder
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• ½ tsp Black pepper
• to taste Salt
• ¼ tsp MSG
• a handful, for garnish Fresh coriander
• Lemon wedge – to serve

Method of Preparation

Chef Ajay Chopra

1. Prepare the Paya

   Clean the trotters thoroughly. Place them in a large vessel with water and boil for 5–10 minutes. Remove and discard the scum, then keep the trotters aside.

2. Sauté the Base

   Heat ghee in a pressure cooker or heavy pan. Add the sliced onion and sauté until golden. Add the ginger and garlic pastes and fry until fragrant.

3. Add the Spices

   Add turmeric powder, red chilli powder, coriander powder, salt and MSG. Stir well.

4. Cook the Paya

   Add the cleaned trotters and mix well with the masala. Pour in the water. Pressure cook for 6–7 whistles, or simmer slowly for 3–4 hours, until the trotters are soft and the soup is rich.

5. Finish

   Open the pressure cooker and adjust the salt and consistency as required. Sprinkle in the black pepper and simmer for another 2 minutes.

6. Serve

   Garnish with fresh coriander and serve hot with a lemon wedge and naan or khameeri roti.