A traditional secret to heat and energy, the Lamb Paya soup has some very interesting history associated to it. A real royal dish, this hot soup is generally given to the elderly or children for extra energy and strength.
- Baby lamb trotters, washed and cleaned nicely 12 or 14
- Onions, peeled and thinly sliced 2 medium
- Tomatoes, chopped 4 medium
- Ginger, grated or minced 1 tablespoons
- Garlic, minced 1 tablespoons
- Cinnamon pieces (1 inch long) 2 – 3
- Cloves 6 – 8
- Cumin seeds 1 tablespoon
- Coriander powder 2 tablespoons
- Turmeric powder 1/2 teaspoon
- Red pepper powder 1 tablespoon
- Garam Masala 1 tablespoon
- Salt To taste
- Water 10 cups
- Cooking oil or Ghee (Clarified Butter) 2 tablespoons
- Mint leaves For garnish
- Put lamb trotters, minced garlic, ginger and onions in a pressure cooker.
- Also add a large pinch of salt and all spices other than Garam Masala.
- Mix well and cook for 5 minutes. Then pour in 4 cups of water, stir and close the lid of pressure cooker.
- Place the cooker on high heat and let it come to a whistle. As soon as it whistles, lower the heat and simmer for 20 minutes. Then turn off the flame.
- Release all the steam from the pressure cooker by lifting its whistle with a spoon and then carefully open its lid.
- Turn on the flame again to low and add in the chopped tomatoes.
- Stir and cook further for 15 minutes or until the tomatoes almost get dissolved.
- Add the ghee, stir well to combine and cook for 4 – 5 minutes.
- Then pour in the remaining 6 cups water, stir, increase the heat to high again and close the lid.
- When it whistles lower the heat and cook further for 30 minutes.
- Turn off the flame and let the steam escape. Then carefully open the lid and check the seasonings. Adjust if required.
- Now add Garam Masala and mint leaves, stir. Ladle the soup into serving cups or bowls and serve steaming.
Tip: You may serve the soup with meat on bones accompanying Indian breads or steamed rice as a complete meal.
Preparation Time: 1 hour 40 minutes
Serves: 3 – 4