Goat or Lamb Paya is a soup typically made with hoofs or “trotters” bones in India. It is a healthy soup as the bones are tenderized till juices are extracted from them. This rich bone broth is high in calcium, protein, and iron. I love that it doesn’t take long to make in a pressure cooker. Most importantly, it’s just delicious with amazing aromas of whole and ground Indian spices that fill your home. It’s ultimate Indian comfort food during wintertime.
I remember my parents making it for me when little and not feeling well. When I moved into my own place in my 20s, I remember my dad coaching me on how to cook it. I still have that recipe in my old tattered and treasured blue recipe folder with my parents’ recipes. YES! My Dad is a great cook too. His mom, my paternal grandmother apparently gave him cooking lessons before he was married so that he would be self- sufficient. I love that philosophy! Although, nowadays my mom cooks more than my dad.
I had forgotten all about this delicious recipe until recently. We had purchased a leg of lamb for New Year’s dinner. I used the meat around the bone to make lamb curry but didn’t know what to make of the leg portion, so I just froze it hoping to use it in another recipe. I was pleasantly surprised when my friend the AMAZING Debashis, a fellow foodie and chef extraordinaire had posted a mouthwatering video for Goat Paya. It was TIME to use the leg of lamb. In hindsight, I should have added more lamb meat, to make the soup meatier as that was the main complaint from my son. BUT OMG! the soup was just divine 😋. I substituted some of the ingredients such as potatoes instead of Masoor Red Dhal as I didn’t have them on hand per recipe below.
Below is a link to my friend Debashis’s video and his Instagram handle. I would highly recommend following him on social media. His recipes are just AMAZINGLY creative. I also love how he uses my seasoning blends to take short cuts to blending and grinding spices, then adds his own twists to AMPH up the recipes. JUST YUMMY 😋!
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Here is Debashis’s yummy Goat paya soup recipe. My adjustments to the recipe are marked in blue color and in (parenthesis) to temper down the spicy heat and to give you exact amount of the ingredients. As I KNOW, I’m not quite an intuitive chef like Debashis, I need those exact amounts 😂. The good news is that those exact amounts of the ingredients may just help you out if you make this delicious recipe. However, please feel free to use Debashis’s recipe as is and I KNOW it will come out AMAZING!
A BIG THANK YOU to my friend Debashis for allowing me to share this recipe with you, on my website and social media.
GOAT/LAMB PAYA (SOUP)
Ingredients you need:
Oil: (I used 3 Tablespoons)
Cinnamon Sticks: 3 (I used 2 instead)
Cloves: 6 (I used 4)
Green Cardamom: 5 (I used 2)
Onion: 1 small (I used 1 cup = 8 oz)
Ginger stick: 1, chopped into thin slivers (I used 1 inch ~ thumb size cut into slivers)
Garlic: 3 garlic cloves (minced)
Green Chilli: 1 (I used 1/2 small thumb sized jalapeno, diced for medium spicy heat)
Mint leaves: some, (I used dried mint leaves- one handful ~ ¼- ½ cup)
Turmeric: ¾ tsp
Cumin powder: 1 spoonful (I used 1 tsp)
Masoor red dhal: Fistful (I omitted this step as I didn’t have this on hand & potatoes instead)
(Potatoes: ~ 3 medium potatoes diced into ~1-inch cubes to make broth thicker & heartier instead of the dhal).
Tomatoes: 2.5 tomatoes chopped small (I used 1 ½ cups diced)
Cilantro: Some (I used 1 cup roughly chopped)
Goat Hoof: 2 lbs (I used meaty lamb leg bone ~ 2-3 lbs)
Salt: to taste (I used 1 – 1 ½ tsp according to taste)
Water: 3 cups
Butter: 1 scoop (I omitted this)
- Add oil to pot over medium heat.
- Add cinnamon sticks, cloves, cardamom, and onions,
- Sauté for 5 mins
- Add ginger and garlic. Sauté for 3 mins
- Add green chili, mint leaves, turmeric, cumin, dhal (or substitute with potatoes instead), tomatoes, and cilantro.
- Sauté for 2 mins
- Add goat or lamb meaty bones and mix well (add more meat pieces if desired).
- Add potatoes (if desired)
- Add salt to taste
- 3 cups water
- Scoop of butter (Omit if desired)
- Cook in pressure cooker/Instapot in Normal mode (High pressure).
- Take out meaty bone and pull meat apart. If meat is not fall of bone, pressure cook again for 10-15 mins so meat falls apart easily. Put shredded meat back in pressure cooker.
- Whisk together for a couple of mins. (I omitted this step to avoid dissolving potatoes into broth)
- Garnish with cilantro, eat with Naan, Chapattis or Roti.