Enjoy a piping-hot bowl of stewed mutton paya soup infused with aromatics and topped with a warmly-spiced baghar. Like mutton soup, this meal is perfect for cozying up on chilly winter evenings with a batch of freshly made naan.
What is Paya?
Savor traditional South Asian mutton paya soup, crafted from nutrient-dense trotters, fresh herbs, and whole spices. The mutton or lamb feet tenderize, so the juice and all the flavor from the trotters are extracted and combined with the other ingredients for a nutrient-dense stew. And once you’ve tried our paya soup with mutton, make beef paya soup next!
What is Mutton Paya Soup Made of?
Paya is a traditional meal in India and Pakistan. Paya means ‘feet’ or trotters in Urdu, and the dish is largely made with goat or sheep trotters cooked with onions and aromatics.
- 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 (or red chili powder if you want it to be more spicy), turmeric powder, 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.
Step 1: Add mutton paya, water, ginger, garlic, and onion to a pressure cooker; cover and cook for 1 hour.
Step 2: 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.
Step 3: 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.
How to Make Mutton Paya Soup an the Instant Pot
Don’t own a standard pressure cooker? No problem, you can whip up the savory soup in an Instant Pot in about an hour.
1. Add the mutton paya, ginger, garlic, and onion to an Instant Pot. Cover the bones with water and secure the lid. Set it to manual high pressure for 1 hour, followed by a 10-minute natural release.
2. While it cooks, warm the ghee in a skillet. Add the onions and sauté for 15-20 minutes, or until they brown and caramelize. Stir in the minced garlic, ginger, and broken-up bay leaves, and cook for 1 minute. Then, season the mixture with chili powder, turmeric, coriander powder, salt, and garam masala.
3. Stir the onion mixture into the paya soup and enjoy!
Serving Suggestions
Serve mutton paya soup in your favorite bowl or mug with toppings like fresh ginger, cilantro, and chopped chilies. Complete the meal with naan, roti, or chapati. You can even spoon it over fluffy basmati rice to make an Indian-inspired version of the brothy rice that’s buzzing on the internet these days.
What To Do With 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: Let the soup cool, and transfer it to a freezer-safe container or bag. Mutton paya soup freezes for 2-3 months.
- Thaw: Defrost the leftovers in the fridge overnight.
- Reheat: Warm the soup on the stovetop or in the microwave, prepare your fresh toppings, and enjoy.
More Indian Recipes:
Mutton Paya Soup
- 8 goat or lamb trotters, washed and rinsed
- 4 cups water
- 2 -inch fresh ginger, sliced
- 5 garlic cloves, whole
- ¼ white onion, sliced
- ½ cup ghee
- ¼ onion, diced
- 1 teaspoon garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 bay leaves, broken down
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon garam masala
- ¼ cup fresh cilantro, chopped
- 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.
Ali
Friday 26th of May 2023
Highly recommend trying this recipe!"
Emily
Friday 26th of May 2023
I made this Mutton Paya Soup last night and it was absolutely divine! The flavors were rich and comforting, and the baghar added such a delightful aromatic touch. Perfect for warming up on a chilly evening with a side of fresh naan. This recipe is definitely a keeper!
Sarah Patel
Wednesday 19th of April 2023
Wow, I just made the most amazing paya following this recipe! The combination of the tender mutton, fragrant spices, and rich broth was absolutely delicious. I loved the baghar on top, which added an extra layer of flavor and texture. It was the perfect comfort food to enjoy on a cold day. Thank you for sharing this recipe!