🐐 Mutton Paya Soup Recipe – A Hearty, Desi Comfort in a Bowl!
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| Hot and flavorful mutton paya soup served with lemon wedges and coriander |
Feeling under the weather? Or just craving something warm, rich, and soul-soothing? Mutton Paya Soup is your answer. This slow-cooked, collagen-rich bone broth is a popular comfort food across India, loved for its bold flavors and healing properties. Whether you're sipping it for health or flavor, this dish delivers both.
Let’s dive into everything you need to know to make the perfect bowl of spicy Mutton Paya Soup at home.
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⏰ Preparation Time
- Prep Time: 15 minutes
- Cook Time: 3–4 hours (slow cooking for maximum flavor)
- Total Time: Around 4 hours
- Serves: 4–5 people
This is a slow-cooked recipe meant for lazy weekends or cozy family dinners. It’s worth every minute!
🛒 Ingredients You'll Need
Here’s a list of ingredients for a basic spicy mutton paya soup. You can always adjust spice levels and flavors to suit your taste.
For the Paya Soup:
- 4–5 cleaned mutton trotters (paya)
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1½ teaspoon red chili powder (adjust to heat preference)
- 1 teaspoon black pepper powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 2 tablespoons cooking oil or ghee
- Salt to taste
- 6 cups water (you may need more as it boils down)
- Fresh coriander for garnish
- Lemon wedges (for serving)
🧂 Ingredient Alternatives & Tips
- No pressure cooker? Use a heavy-bottom pot or handi and slow cook on low flame for 3–4 hours.
- Milder flavor? Skip the green chilies and reduce red chili powder slightly.
- More depth? Add a few crushed garlic cloves or a bay leaf while simmering.
- Want it thicker? Let the soup reduce further or mash a few soft bone marrow bits into the broth.
- Add vegetables? Though traditional recipes don’t use them, adding carrots or onions during the boil adds sweetness.
👨🍳 How to Make Spicy Mutton Paya Soup (Step-by-Step)
Let’s break it down into easy steps. Don’t worry, even if you’re a beginner, you can nail this recipe.
🔥 Step 1: Clean the Trotters Thoroughly
Start by washing the mutton paya under running water. You may want to ask your butcher to clean and slightly roast them for you. Scrub off any hair or residue if needed.
🍳 Step 2: Sauté the Spices
- Heat oil or ghee in a deep pot or pressure cooker.
- Add cumin seeds and let them crackle.
- Toss in chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Cook until raw smell disappears.
🌶️ Step 3: Add the Paya & Masalas
- Drop in the cleaned mutton trotters.
- Add turmeric, red chili, black pepper, coriander powder, and salt.
- Mix well until the trotters are coated with spices.
- Cook for 10–12 minutes on medium flame, stirring occasionally.
💦 Step 4: Add Water and Cook
- Pour in around 6 cups of water.
- Cover and slow cook for 3–4 hours. If using a pressure cooker, give 5–6 whistles, then simmer for another 30 minutes.
- The broth should turn slightly thick and golden, with marrow and spices blending in beautifully.
🌿 Step 5: Garnish & Serve Hot
- Once the soup reaches your desired consistency, turn off the heat.
- Garnish with chopped coriander.
- Squeeze lemon juice over the bowl before serving for a fresh tangy twist.
🍽️ Serving Suggestions
- Serve piping hot with pav, naan, or steamed rice.
- Add a wedge of lemon and sliced onions on the side for crunch and zing.
- For extra comfort: pair with a boiled egg or soft khichdi.
✅ Health Benefits of Mutton Paya Soup:
- Boosts immunity during colds or flu
- Great for joint and bone health (rich in collagen)
- Helps with post-recovery nutrition
- Keeps the body warm in winters
📝 Final Thoughts
There’s something special about a slow-cooked desi soup that hits all the right notes—flavor, comfort, and tradition. Mutton Paya Soup is one such dish that’s stood the test of time. Whether you make it for healing or indulgence, it never disappoints.
How to Make Mutton Paya Soup
A Step-by-Step Guide for Perfect Taste and Nutrition
5. Simmering for Maximum Flavor
Once you've added all the spices and blended masala into the pot with the cooked trotters (paya), it's time to slow down the heat and let the magic happen.
Turn the flame to low and cover the pot with a lid. Let it simmer for at least 1.5 to 2 hours. This step is non-negotiable.
The longer you cook, the richer the flavor. The bones release collagen and nutrients, and the broth becomes silky and deeply aromatic.
Keep checking occasionally. Stir lightly so nothing sticks. Add hot water if the liquid reduces too much. You want enough soup in the end.
6. Optional Tempering for Extra Kick
If you like strong flavors, add a final tadka (tempering). Heat 1 tbsp of ghee in a small pan. Add sliced garlic, green chili, and a pinch of red chili powder. Fry until golden.
Pour this hot tempering into the soup and immediately cover with a lid. The aroma will deepen, and the soup will gain another layer of warmth.
7. Garnishing and Final Touches
Before serving, squeeze in a little fresh lemon juice. It brightens up the broth.
Top with lots of fresh coriander and finely chopped spring onion greens if available. If you're feeling extra fancy, a dash of pepper and a spoon of ghee can elevate the final bowl.
8. How to Serve Mutton Paya Soup
You can serve this hot, steamy soup in many ways:
- As a breakfast bowl with soft pav or naan.
- As a side soup with plain rice and dry mutton fry.
- With khichdi or jeera rice during recovery or cold weather.
- Some even drink it plain, like a warm tonic.
The bone marrow becomes soft and delicious. Don’t forget to use a small spoon or suck the marrow out. That’s the best part for many!
Tips to Make It Even Better
✅ Cleanliness Matters
Always clean the trotters well. Use a brush or knife to scrape off any hair or dust. You can also blanch them in hot water before starting.
✅ Spice Control
This recipe is slightly spicy. You can reduce green chilies and red chili powder if you're cooking for kids or elders.
✅ Longer, Better
Don’t rush the simmering process. The slow cook time is what makes this soup powerful, flavorful, and healthy.
Nutritional Benefits of Paya Soup
- Bone Strength: Rich in calcium and phosphorus.
- Joint Health: Collagen supports joint flexibility.
- Immunity Boosting: Contains natural gelatin and amino acids.
- Post-Illness Recovery: Helps rebuild strength.
- Gut Health: Warm broth is soothing for digestion.
Many families even give this to new moms or recovering patients.
Final Thoughts
Mutton Paya Soup is not just another meat recipe. It’s a reminder of slow cooking, healing food, and timeless tradition. With just a few ingredients and some patience, you get a meal that comforts the body and soul.
Whether you’re trying it for the first time or revisiting a family favorite, this bowl is pure love in liquid form.
The History of Paya Soup
Paya soup traces its roots to Mughlai and Nawabi kitchens. It was once made in royal kitchens using goat or lamb trotters, simmered overnight for feasts. Over time, it became a household recipe in Hyderabad, Lucknow, and across India and Pakistan.
In South India, it’s paired with idiyappam or dosa. In the North, with naan or roti. Some parts of Punjab and Kashmir even serve it with rice during winter months.
Today, it remains a classic—bridging generations, regions, and tastes in every spoonful.
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