Mutton Paya Soup with Ladi Pav

Instructions

1. 1

   Clean the Mutton Trotters (Paya)

   • This is the most crucial step for a clean-tasting soup. Rub the mutton trotters thoroughly with whole wheat flour and salt. Let them sit for 10 minutes.
   • Scrub and rinse them well under cold running water to remove any impurities and hair.
   • As an optional extra step, blanch the trotters in boiling water for 5 minutes, then drain and discard the water. This ensures a clear broth.
2. 2

   Sauté Aromatics

   • Heat ghee in a large pressure cooker over medium heat. Once hot, add the whole spices: bay leaves, cinnamon stick, cloves, black peppercorns, and crushed black cardamom.
   • Sauté for about 30-40 seconds until they sizzle and release their aroma.
   • Add the thinly sliced onions and cook for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
3. 3

   Cook the Masala

   • Reduce the heat to low. Add the powdered spices: turmeric powder, red chili powder, and coriander powder.
   • Stir continuously for 45-60 seconds to cook the spices without burning them. If they stick, add a splash of water.
   • Add the cleaned mutton trotters to the cooker. Sauté for 4-5 minutes, mixing well to coat them evenly with the masala.
4. 4

   Pressure Cook the Paya

   • Pour in 8 cups of hot water and add salt. Stir everything together well.
   • Secure the lid of the pressure cooker. Bring to high heat and cook until the first whistle.
   • After the first whistle, reduce the heat to low and let it simmer for at least 90 minutes. The long, slow cooking time is essential for tender meat and a gelatinous broth.
   • Turn off the heat and allow the pressure to release naturally. Do not quick-release, as this can make the meat tough.
5. 5

   Finish and Serve

   • Once the pressure has fully released, carefully open the cooker.
   • Check the meat for tenderness; it should be falling off the bone. If not, pressure cook for another 15-20 minutes.
   • If the soup seems too thin, simmer it without the lid for 10-15 minutes to reduce it to your desired consistency.
   • Stir in the garam masala. Ladle the hot soup into bowls, making sure each serving has pieces of paya.
   • Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.