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Mutton Paya Soup

Mutton Paya SoupEnjoy a piping hot bowl of stewed Mutton Paya Soup infused with onions, ginger, garlic cloves, and a pinch of salt, then crowned with a deliciously aromatic, warmly-spiced baghar. Like Mutton Soup, this hearty meal is perfect for cozying up on chilly winter evenings with a batch of freshly made naan.

Mutton paya soup in a serving bowl.

WHAT IS PAYA?

Savor the traditional South Asian delicacy of Mutton Paya Soup, crafted from nutrient-dense foot bones and hoofs, aromatics, fresh herbs, and whole spices. And once you’ve tried our Paya Soup with mutton, don’t forget to make beef Paya Soup next!

IS MUTTON PAYA GOOD FOR HEALTH?

One of the main ingredients of Mutton Paya Soup is the foot and leg bones that flavor the broth. Bones contain collagen, an essential protein that aids in hair and nail health and joint wellness. Paya is highly nutritious and a meal that’s helpful for those with colds, stomachaches, and morning sickness.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Mutton Paya: You will want to boil the eight feet and ankle bones from goat or lamb.
  • Ginger, Garlic, and Onion: The broth and baghar are flavored with sautéed ginger, garlic, and onion.
  • Bay Leaves: Subtly flavor the baghar with a clove-like flavor.
  • Spices: Combine Kashmiri chili powder, turmeric coriander powder, salt, and homemade Garam Masala.
  • Cilantro: Cilantro brightens and flavors the dish as a garnish.

HOW TO MAKE MUTTON PAYA SOUP 

The full recipe with measurements is in the recipe card below.

Add mutton paya, water, ginger, garlic, and onion to a pressure cooker; cover and cook for 1 hour.

Mutton in the pressure cooker with the remaining soup ingredients.

Meanwhile, warm ghee in a small skillet and add onion. Cook until onions become translucent and soften. Then, add the garlic and ginger; cook for 1 minute, then stir in the bay leaves, chili powder, turmeric, coriander, salt, and garam masala.

The ingredients for bahgar cooking in a small skillet.

Stir the onion baghar mixture into the Mutton Paya Soup and spoon it into serving bowls. Eat it as is, or pair it with fresh naan.

Baghar stirred into the mutton paya soup.

COOKING TIPS

  • Depending on the preferred thickness, add 2-4 cups of water.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, try one of these Pakistani favorites!  

Mutton paya soup in a serving bowl.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • Refrigerate – If you have a thick layer of solidified fat on top of the soup once it’s cool, then refrigerate the bone broth for up to 2 weeks. If not, it will keep for 3-4 days.
  • Freeze – Allow the soup to cool, then add it to a freezer-safe container or bag. I freeze it in individual bags to make defrosting it easier. Mutton Paya Soup will keep for up to 3 months.
  • Thaw – When you’re ready to eat it, let it defrost in the fridge overnight.
  • Reheat – Warm leftovers on the stovetop or microwave, prepare your fresh toppings, and enjoy.

FREQUENTLY ASKED QUESTIONS 

What is mutton paya soup made of?

Paya is a traditional meal in countries like India and Pakistan. Paya means ‘feet’ in Urdu, and the dish is largely made with goat or sheep trotters cooked with onions and aromatics.

Can I make this recipe in the Instant Pot?

1. Add mutton paya, water, ginger, garlic, and onion to an Instant Pot. Secure the lid and set it to manual high pressure for 1 hour with a 10-minute natural release.

2. Meanwhile, warm ghee in a skillet and add onion. Cook until onions become translucent and soften. Then, add the garlic and ginger; cook for 1 minute and stir in the bay leaves, chili powder, turmeric, coriander powder, salt, and Garam Masala.

3. Stir the onion baghar mixture into the paya soup and spoon it into serving bowls. Eat it as is, or pair it with fresh naan.

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Mutton paya soup in a serving bowl.

Mutton Paya Soup

Tressa Jamil
Curl up with a piping hot bowl of mutton paya soup and freshly made naan; ours stews with aromatics, and we top it with warmly-spiced baghar made with sautéed onions, fresh ginger, and garlic.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course, Soup
Cuisine Indian, Pakistani
Servings 6 Servings
Calories 253 kcal

Ingredients
  

For the Soup:

  • 8 goat or lamb paya, washed and rinsed
  • 4 cups water
  • 2 inch ginger piece, sliced
  • 5 cloves garlic, whole
  • ¼ white onion, sliced

For the Baghar:

Instructions
 

  • Add mutton paya, water, ginger, garlic, and onion to a pressure cooker; cover and cook for 1 hour.
  • Meanwhile, warm ghee in a small skillet and add onion. Cook until onions become translucent and soften. Then, add the garlic and ginger; cook for 1 minute, then stir in the bay leaves, chili powder, turmeric, coriander, salt, and garam masala.
  • Stir the onion baghar mixture into the paya soup and spoon it into serving bowls. Eat it as is, or pair it with fresh naan.

Notes

Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 Bowl | Calories: 253kcal | Carbohydrates: 5g | Protein: 7g | Fat: 23g | Sodium: 397mg | Fiber: 1g | Sugar: 2g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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