Go Back
Spicy Mutton Paya (Goat Trotter Soup) – Authentic Desi Comfort Food for Cold Evenings

Spicy Mutton Paya (Goat Trotter Soup)

This rich and comforting Spicy Mutton Paya is a slow-cooked goat trotter soup packed with traditional South Asian flavors and healing warmth. A legacy dish passed down through generations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 bowls
Course: Main, Soup
Cuisine: Desi, South Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-6 goat trotters (paya) cleaned thoroughly
  • 1 large onion finely sliced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tomatoes chopped
Spices
  • 1 tsp red chili powder adjust to taste
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds whole
  • 2 black cardamoms
  • 3 cloves
  • 1 stick cinnamon
  • 1/2 tsp black peppercorns whole
  • to taste salt
  • 1/2 tsp garam masala
For Garnish
  • 1/4 cup fresh coriander chopped
  • 1 lemon cut into wedges

Equipment

  • Pressure Cooker
  • Heavy Bottom Pot

Method
 

  1. Clean goat trotters thoroughly with flour and lemon juice. Rinse well.
  2. In a pressure cooker, add trotters, water to cover, salt, ginger and garlic paste. Cook for 30–45 minutes until tender.
  3. In a separate pot, heat oil and sauté onions until golden. Add tomatoes and all dry spices. Cook until oil separates.
  4. Add the cooked trotters and their broth to the masala. Simmer uncovered on low heat for 45–60 minutes.
  5. Sprinkle garam masala and garnish with coriander and lemon wedges before serving.

Notes

This dish tastes even better the next day. Store in the fridge for up to 3 days or freeze in portions for 2 months. Reheat slowly to preserve gelatin texture.