Indian cuisine · Soups & Stews

Paya

Lamb trotters braised for hours in a thick, yellowish spiced broth – the classic breakfast in Lucknow.

Ingredients · for 4 servings

• 4 lamb trotters (cut by the butcher, approx. 1.5 kg)
• 3 onions
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 2 tsp Kashmiri chili powder
• 2 tsp garam masala
• 1 cinnamon stick and 4 cloves
• 200 g yogurt
• 1 bunch cilantro
• 1 lemon
• 4 tbsp ghee
• Salt

Instructions

1. Scrub the lamb trotters thoroughly, soak overnight in cold water and rinse clear several times in the morning – this takes any strong smell out of the broth.
2. Bring the trotters to a boil with 3 l water, the cinnamon stick, cloves and 2 tsp salt, skim off the gray foam carefully and simmer covered for 3 hours until the meat falls off the bones.
3. Finely chop the onions and fry in the ghee over medium heat for 12–15 min. until deep golden brown, then add the ginger-garlic paste and roast for 2 min.
4. Stir in the turmeric and chili powder, deglaze with the smoothly stirred yogurt and simmer, stirring, for 5 min. until the fat separates.
5. Add the onion mixture to the broth and simmer uncovered for another 45 min. until the soup thickens visibly to a yellowish hue and clings to the spoon.
6. Season with garam masala and salt, sprinkle with chopped cilantro and serve hot with lemon wedges and flatbread.