Mutton Paya Soup: The Winter Comfort Bowl
A rich, gelatinous paya soup, slow-cooked with whole spices, ginger and black pepper. A winter bowl for cold evenings.
Raw materials
Paya gives the soup its body. Two packs make four bowls.
Ingredients
Method
Paya needs long, gentle cooking. The broth thickens as it cools.
- 01Get set
Check the paya. If any bristles remain, singe them over a flame and rinse. Pat dry.
- 02Blanch
Boil the paya in water for 5 minutes, drain and rinse. This keeps the soup clear.
- 03Start the base
Heat the ghee, add the whole spices, onion, ginger-garlic paste and chillies. Cook for 6 minutes.
- 04Pressure cook
Add the paya, powders, salt and the water. Pressure cook for 40 minutes on medium heat (about 10 whistles). Let the pressure drop.
- 05Check and simmer
Check that the meat comes off the bone easily. If not, cook for 15 minutes more. Simmer uncovered for 10 minutes to concentrate.
- 06Serve
Serve hot with coriander, ginger and lemon.
Questions
Why is my soup not thick?+
Paya needs enough time to release collagen. Cook longer or reduce the broth.
Can I make it ahead?+
Yes. The soup keeps for 3 days in the fridge and sets when cold. Reheat until steaming hot.