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Mutton Paya Soup

Mutton Paya SoupStew mutton paya soup with onion, ginger, garlic cloves, and salt; we top ours with warmly-spiced baghar made with sautéed onions, fresh ginger, and garlic. Curl up with a piping hot bowl of soup with freshly made naan; it’s perfect for the cooler winter months. 

Mutton paya soup in a serving bowl.

WHAT IS PAYA?

Paya soup or bone broth is a traditional South Asian delicacy made from leg bones, including the hoofs or trotters; we prepare our healthy soup recipe with aromatics, herbs, and spices.

IS MUTTON PAYA GOOD FOR HEALTH?

Beef bones create a soothing broth, resulting in a tasty and mineral-dense soup for you to enjoy. One of the main ingredients of paya soup is the foot and leg bones the broth cooks in. Bones contain collagen, an essential protein that aids in hair and nail health and joint wellness. Paya is highly nutritious and a meal all on its own. As a result, it has nourishing qualities, 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 lamb or goat.
  • Ginger, Garlic, and Onion: The broth and baghar are flavored using fresh and sauteed 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 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 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 1-2 liters of water.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these Pakistani-inspired meals!  

Mutton paya soup in a serving bowl.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – 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. 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 India and Pakistan. Paya means ‘feet’ in Urdu, and the dish is comprised of goat or sheep trotters, or feet 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 BowlCalories: 253kcalCarbohydrates: 5gProtein: 7gFat: 23gSodium: 397mgFiber: 1gSugar: 2g
Keyword mutton paya soup, paya soup
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