Paya – Mutton leg soup
 
Prep time
Cook time
Total time
 
Learn how to make paya soup, a divine beef leg bone soup at home. The meat, marrow and fat from the legs melt in your mouth.
Author:
Recipe type: Soup
Cuisine: Bangladeshi Pakistani Hydrabadi
Ingredients
  • 2 pounds beef or mutton legs/paya
  • 8-10 whole black pepper
  • 4-5 cardamom
  • 2-3 inches of cinnamon
  • 2-3 bay-leaves
  • 2 tablespoons finely chopped ginger
  • 2 teaspoon garlic paste
  • 2 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 3-4 green chili
  • salt to taste
  • 10-12 cups water
  • 1 ½ cups sliced onion
  • 1 tablespoon oil
  • 3-4 tablespoon lime juice
Instructions
  1. Add all spices and salt to goat/beef leg.
  2. Add half of the onion slices and set aside the rest.
  3. Add 6-7 cups water and simmer for 3-4 hours. As the legs cook, continue to add water to keep a soupy consistency.
  4. Heat oil in a pan. Add the remaining sliced onions and sautée until brown and fragrant.
  5. Add the fried onion to the paya.
  6. Add lime juice.
  7. Simmer 30 minutes.
  8. Garnish with finely chopped ginger, cilantro, green chili, and lemon juice.
Notes
The simmering time depends on the freshness of the legs.
Frozen/older legs have a meaty smell which takes a long time to diminish.
Adjust simmering time accordingly.
Adjust water to the consistency you desire.
Recipe by WithASpin at https://withaspin.com/2012/12/20/paya-beef-leg-soup-and-a-moment-of-silence/