Mutton Paya Soup Recipe

Mutton Paya Soup is made from the legs of lamb, and this is a very healthy soup recipe.

The mutton paya or mutton leg takes a longer time to tender and if done properly, the thick juices from the legs are extracted perfectly.

The soup is also very essential for kids to strengthen their joints and they can be given a filtered soup. However it is best to consult a doctor before feed. Mostly recuperating patients for their nourishment also consume itThis recipe is perfect to be taken during winters as it keeps us warm.

It has numerous health benefits such as strengthens joints especially the spine, absolute wonder food for post delivery recovery, good for aging bones as it is full of calcium.

It is made in different ways in different regions across India and every way is so delicious.

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Mutton Paya Soup Recipe

 

Prep time              : 45   minutes
Cooking time       : 15   minutes
Total time             :   1   hour

Servings        : 2

Category       : Soup
Cuisine          : Indian

Ingredients:

4-6 Lamb legs/paya
1/2 Cup onion, chopped
1 Tablespoon chopped garlic-ginger
2-3 Green chilies
1/4 Teaspoon turmeric powder
1 Teaspoon red chili powder
1 Teaspoon coriander seeds
1/2 Teaspoon garam masala
1/2 Teaspoon cumin seeds
1 Bay leaf
4-5 Black peppercorns
Curry leaves
Cilantro
1 Tablespoon oil
3 Cups water
Salt to taste

Preparation:

  • Firstly, wash the pieces of lamb legs/mutton paya very well with water for about 5-6 times.
  • In a pressure cooker add in the washed lamb legs, turmeric powder, ginger, garlic and salt.
  • Add 3 cups of water and pressure-cook them on medium flame for about 40-45 minutes.

Method:

  • In cooking vessel heat oil, add in the cumin seeds, bay leaf; curry leaf, onion and green chilies. Sauté until translucent.
  • Add in the red chili powder, coriander powder and garam masala powder. Sauté for few more minutes.
  • Transfer the tenderized lamb legs and its extract into it.
  • Add water if required and also check for the salt.
  • Cook for another 10- 15 minutes on medium flame and add in the crushed peppercorns and cilantro.
  • Switch off the flame and serve hot with naan or roti or even as a soup.

Note:

If there is no water remaining after tenderizing then add water at the time of boiling.

 

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