How to make Paya Soup - SK Khazana -
Flavourful lamb trotter soup served with sheermal or naan – absolute delight
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lamb trotters (paya) (पाया), Onion paste (प्याज़ की पेस्ट )
Cuisine : Indian
Course : Soups
For more recipes related to Paya Soup - SK Khazana checkout Paya Soup-SK Khazana. You can also find more Soups recipes like Chicken and Rice Soup Beancurd Custard Vegetable Soup Roasted Carrot and Corn Soup Spinach and Corn Soup-SK Khazana
Paya Soup - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Paya Soup - SK Khazana Recipe
Lamb trotters (paya) 12-16
Onion paste 3/4 cup
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 tablespoon
Green cardamoms 4
Cinnamon 1 inch
Cloves 5-6
Salt to taste
Turmeric powder 1/4 teaspoon
Ghee 2 tablespoons
Medium onions sliced 2
Red chilli powder 1 teaspoon
Black peppercorns crushed to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Lemon juice 1 tablespoon
Method
Step 1
Heat a pressure cooker, add lamb trotters, onion paste, ginger, garlic, cardamoms, cinnamon, cloves, salt, turmeric powder and 1 litre water and mix well. Cover and pressure cook till the pressure is released 4-5 times.
Step 2
For tempering, heat ghee in a non-stick pan, add onions and sauté till translucent. Add chilli powder and crushed peppercorns and mix well.
Step 3
Open the lid of the cooker when the pressure settles completely. Add the tempering to the cooker and simmer for 15 minutes.
Step 4
Heat a deep non-stick pan, strain the soup into it. Add only the lamb trotters, garam masala powder and coriander leaves, mix and boil. Add lemon juice and mix well.
Step 5
Transfer into serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
