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Mutton Paya Soup Bohra Style
Course: Main Course, SoupsCuisine: Swahili, Bohra CuisineDifficulty: EasyServings
4
servingsPrep time
12
minutesSlow Cooking time
4
hoursCalories
300
kcalTotal time
4
hours12
minutesRich and comforting Bohra Mutton Paya Soup – slow-cooked trotters in aromatic spices, perfect for a nourishing main course or hearty starter.
Ingredients
* 2 dozen Goat Trotters (cut into 3 parts)
* 2 roughly chopped onions
* 4-5 large tomatoes
* 1 tbsp ginger
* 1 tbsp garlic
* Salt to taste
* Water (3-4 liters)
- Ingredients for 5 Whole Spice Mix:
* 1 heaped tbsp cumin seeds
* 1 stick cinnamon
* 3-4 cardamom pods
* 3-5 cloves
* 2 tsp whole black pepper corns
Directions
- In a large bottom saucepan, add the Paya (goat trotters), chopped onions, chopped tomatoes, ginger garlic paste, salt, and the whole spice mix.
- Add enough water to cover all the ingredients and cover the saucepan with a deep tray filled with water inside.
- For the slow cooking method, cook over charcoal overnight (8-10 hours), replacing the water in the tray when it evaporates.
- If you feel the water is drying in the soup and the Paya are still not fully cooked, pour the hot boiling water from the tray into the soup. Replace more water in the tray and cover, allowing it to continue cooking.
- If the Paya soup becomes too thick, add hot water from the tray and replace the tray with more water.
- For the pressure cooker method, cook on a slow flame for about 2 hours, or until the meat separates from the bones and a layer of ghee forms on top of the soup.
- Serving Suggestions:
- While serving, sprinkle ground black pepper powder on top. Enjoy this Mummy’s Secret Paya Soup for breakfast with toasted bread or tandoori roti.
