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Mutton Paya Soup Recipe by Chef Aman Bisaria

Introduction:
Mutton Paya, or the goat's trotters, is considered the most nutritious part of the goat, packed with a variety of vitamins and minerals. The most popular way to enjoy this delicacy is through a warm and soothing Paya Soup, perfect for the winter season. This dish not only helps combat the cold but also satisfies those indulgent winter cravings. With the right blend of spices and herbs, you can elevate this dish to a rich and flavorful curry as well.

*Ingredients:*

*For Pressure Cooking Mutton Paya:*
Mutton Paya (Trotters) – 8
Desi Ghee – 1/3 cup
Bay Leaf – 2
Green Cardamom – 4
Black Cardamom – 1
Cloves – 1/2 tsp
Black Pepper – 1/2 tsp
Mace – 1
Cinnamon Stick – 1
Onion – 2 Large (sliced)
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Coriander Leaves – a few sprigs
Ginger – 1 large piece (sliced)
Green Chillies – 2
Garlic – 1 tbsp (chopped)
Water – as required
Meat Masala – 1/2 tsp

*For Preparing the Soup:*
Desi Ghee – 1 tbsp
Garlic (chopped) – 1 tsp
Green Chillies – 2 (slit)
Black Pepper – a few (crushed)
White Pepper Powder – 1/2 tsp
Coriander Leaves – a few sprigs (chopped)
Corn Slurry – 3 tbsp
Meat Masala – 1/2 tsp
Salt – to taste

*For Serving:*
Butter – 1 tbsp
Lemon Slices – a few
Coriander Leaves – a few sprigs (chopped)
Ginger – a few slices

*Instructions:*

1. *Pressure Cooking the Mutton Paya:*
Heat 1/3 cup of desi ghee in a pressure cooker.
Add bay leaves, green and black cardamoms, cloves, black pepper, mace, and cinnamon stick. Sauté until aromatic.
Add sliced onions, turmeric powder, and salt. Sauté until onions turn golden brown.
Add ginger, green chillies, and garlic. Cook for a few minutes until the raw smell disappears.
Add the mutton paya and sauté for 5-7 minutes.
Pour enough water to cover the paya, then add meat masala and coriander leaves.
Close the lid and pressure cook on medium heat for 25-30 minutes or until the paya is tender.

2. *Preparing the Soup:*
In a separate pan, heat 1 tbsp desi ghee.
Add chopped garlic and sauté until golden brown.
Add slit green chillies, crushed black pepper, and white pepper powder. Sauté for a minute.
Stir in the cooked mutton paya along with its broth from the pressure cooker.
Add corn slurry, meat masala, and salt to taste. Let it simmer until the soup thickens slightly.
Add chopped coriander leaves for garnish.

3. *Serving the Paya Soup:*
Serve the hot mutton paya soup in bowls.
Garnish with a dollop of butter, lemon slices, fresh coriander leaves, and ginger slices.
Enjoy the warm and nourishing soup with a side of naan or any bread of your choice.

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This Mutton Paya Soup by Chef Aman Bisaria is sure to be a hit, especially during the colder months. Indulge in its rich flavors and warming spices to keep the chill at bay.
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