Paya Soup

Ensure the goat or lamb trotters are thoroughly cleaned, washed, and any remaining hair is singed off. You can ask your butcher to do this. Pat them dry before cooking.

In a large heavy-bottomed pot or pressure cooker, heat oil or ghee over medium heat. Add the sliced onions and fry until golden brown. Then add the whole spices (cardamom, cloves, cinnamon) and ginger garlic paste. Sauté for 2-3 minutes until fragrant.

Add the cleaned trotters to the pot and sear them on all sides for about 5-7 minutes until lightly browned. Now, add the red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well and cook for another 5 minutes, stirring continuously.

Reduce the heat to low, add the whisked yogurt, and mix thoroughly. Cook the masala with the trotters for about 10-15 minutes, stirring occasionally, until the oil separates from the masala. This step is crucial for developing deep flavor.

Pour in 8-10 cups of hot water, ensuring the trotters are fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 3.5 to 4 hours (or 45-60 minutes in a pressure cooker after the first whistle) until the trotters are extremely tender and the meat starts to fall off the bone. Skim off any excess fat if desired.

If you prefer a thicker gravy, mix 2 tablespoons of wheat flour with 1/2 cup of water to create a smooth slurry. Gradually add this slurry to the simmering paya, stirring constantly to avoid lumps, and cook for another 10-15 minutes until the soup thickens to your desired consistency. Adjust salt if necessary.

Once the paya is cooked to perfection, transfer it to a serving bowl. Garnish generously with julienned fresh ginger, sliced green chilies, and chopped fresh cilantro. Serve hot with naan, tandoori roti, or plain rice.