Mutton Paya Soup
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.
Equipment
Ingredients
For the 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
For the Baghar:
- 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
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: 148 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 15 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 39 mg | Sodium: 404 mg | Potassium: 53 mg | Fiber: 1 g | Sugar: 0.5 g | Vitamin A: 146 IU | Vitamin C: 2 mg | Calcium: 18 mg
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!