Paya (پایہ)

Paya is a traditional dish from South Asia, celebrated for its rich broth made from slow-cooked lamb or goat trotters. Popular in Pakistan, India, and Bangladesh, it is often enjoyed during special occasions. The dish is crafted by simmering the trotters with aromatic spices and herbs, creating a tender meat that falls off the bone. The resulting stew is hearty and nourishing, typically paired with naan or steamed rice. This Paya recipe offers an authentic taste of South Asian cuisine, providing warmth and comfort with every spoonful.

Ingredients

• 4 whole lamb or goat trotters
• 1 whole onion, chopped
• 1 inch piece ginger, chopped
• 3 cloves garlic, minced
• 2 Tbsp ghee
• 1 Tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• salt
• 6 cups water
• 1 bunch fresh cilantro, chopped

Instructions

1. Clean the lamb or goat trotters thoroughly and soak them in cold water for 1 hour.
2. Heat the ghee in a large pot over medium heat. Sauté the onion, ginger, and garlic until they turn golden brown, about 5 to 7 minutes.
3. Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook, stirring continuously, for 2 minutes to release the spices’ aroma.
4. Add the trotters to the pot and pour in 6 cups of water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2.5 hours, until the meat is tender and falls off the bone.
5. Garnish the stew with fresh cilantro before serving it hot, accompanied by naan or rice.

Keywords: Hearty, Flavorful, Stew, Comfort Food

Spice Rack: Coriander Powder, Turmeric Powder, Red Chili Powder, Salt

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