Paya Soup

Thoroughly wash and clean the goat trotters. You might need to blanch them in boiling water for 5-10 minutes, then scrub well to remove any impurities. Drain and set aside.

In a large heavy-bottomed pot or pressure cooker, heat oil over medium heat. Add sliced onions and fry until golden brown. Add ginger-garlic paste and saute for another 2-3 minutes until fragrant.

Add the cleaned paya to the pot and fry for 5-7 minutes until lightly browned. Stir in red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, salt, black cardamoms, green cardamoms, cinnamon sticks, cloves, black peppercorns, and bay leaves. Saute for 5 minutes, allowing spices to toast.

Reduce heat, add yogurt, and mix well, cooking until the oil separates. Pour in 8-10 cups of water (enough to submerge the paya and make a good broth). Bring to a boil.

If using a pressure cooker, close the lid and cook on high pressure for 60-90 minutes, or until the paya is very tender and the meat easily falls off the bone. If using a regular pot, cover and simmer on low heat for 3-5 hours, checking water levels periodically and adding more hot water if needed, until the paya is tender.

Once the paya is tender, adjust salt if necessary. Let it simmer gently for another 15-20 minutes to allow flavors to meld and the broth to thicken slightly. Ladle the hot Paya Soup into serving bowls.

Garnish generously with fresh julienned ginger, sliced green chilies, and chopped fresh cilantro. Serve immediately with lemon wedges on the side, accompanied by naan, tandoori roti, or plain rice.