Mutton Paya Soup – Enjoy 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.
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.
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 Mutton Paya Soup and spoon it into serving bowls. Eat it as is, or pair it with fresh naan.
COOKING TIPS
- Depending on the preferred thickness, add 2-4 cups of water.
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If you love this recipe, try one of these Pakistani favorites!
SERVING SUGGESTIONS
- Naan, Chapati, Roti, Paratha
- Basmati Rice, Jeera Rice
- Masoor Dal (Instant Pot and Stovetop)
- Chickpea Salad
- Moong Dal (Instant Pot and Stovetop)
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.
YOU SHOULD ALSO TRY:
Mutton Paya Soup
Equipment
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:
- ½ cup ghee
- ¼ onion, diced
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 bay leaves, broken down
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon garam masala
- ¼ cup cilantro, chopped
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
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.