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Traditional Mutton Paya Soup recipe made with slow-cooked goat trotters in a rich, aromatic broth with Indian spices and fresh herbs.

Mutton Paya Soup Recipe – A Hearty, Desi Comfort in a Bowl

Mutton Paya Soup is a slow-cooked, collagen-rich Indian broth made with mutton trotters, aromatic spices, onions, and herbs. This comforting soup is deeply flavorful, nourishing, and traditionally enjoyed during winters, illness recovery, or special family breakfasts.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Marination Time 1 hour 30 minutes
Total Time 5 hours 15 minutes
Servings: 4
Course: Soup
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Paya Soup
  • - 4–5 cleaned mutton trotters paya
  • - 1 large onion finely chopped
  • - 1 tablespoon ginger-garlic paste
  • - 2 green chilies slit
  • - 1 teaspoon turmeric powder
  • - 1½ teaspoons red chili powder
  • - 1 teaspoon black pepper powder
  • - 1 teaspoon coriander powder
  • - 1 teaspoon cumin seeds
  • - 2 tablespoons cooking oil or ghee
  • - Salt to taste
  • - 6 cups water
  • - Fresh coriander for garnish
  • - Lemon wedges for serving
Optional Tempering
  • - 1 tablespoon ghee
  • - 3–4 garlic cloves sliced
  • - 1 green chili sliced
  • - A pinch of red chili powder

Equipment

  • Pressure cooker or heavy-bottom pot
  • Deep cooking pot
  • Wooden spoon
  • knife
  • cutting board
  • Small tempering pan (optional)
  • Serving bowls

Method
 

Step 1: Clean the Trotters
  1. Wash the mutton paya thoroughly under running water. Remove any hair or residue and pat dry. Ask your butcher to clean and lightly roast them if possible.
Step 2: Prepare the Base
  1. Heat oil or ghee in a pressure cooker or deep pot. Add cumin seeds and let them crackle. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies and cook until the raw aroma disappears.
Step 3: Add the Paya and Spices
  1. Add the cleaned trotters. Sprinkle turmeric powder, red chili powder, black pepper powder, coriander powder, and salt. Mix well and cook for 10–12 minutes, stirring occasionally.
Step 4: Slow Cook the Soup
  1. Pour in 6 cups of water and cover. Cook on low heat for 3–4 hours until the broth becomes rich and slightly thick. If using a pressure cooker, cook for 5–6 whistles and then simmer for another 30 minutes.
Step 5: Simmer for Maximum Flavor
  1. Allow the soup to continue simmering gently for 1½–2 hours. Stir occasionally and add hot water if required. The long cooking time helps extract collagen and creates a silky broth.
Step 6: Prepare the Optional Tempering
  1. Heat ghee in a small pan. Add sliced garlic, green chili, and a pinch of red chili powder. Fry until golden and pour the tempering over the soup. Cover immediately for a deeper aroma.
Step 7: Garnish and Finish
  1. Turn off the heat and garnish with fresh coriander. Add spring onion greens if desired and squeeze fresh lemon juice before serving.
Step 8: Serve Hot
  1. Serve the soup piping hot with pav, naan, steamed rice, khichdi, or enjoy it on its own.

Notes

• No pressure cooker? Use a heavy-bottom handi and cook slowly for 3–4 hours.
• For a milder version, reduce the green chilies and red chili powder.
• Add crushed garlic or a bay leaf while simmering for extra depth.
• To make the soup thicker, allow it to reduce naturally or mash some of the soft marrow into the broth.
• The optional garlic tempering adds another layer of flavor and warmth.
• Paya soup is rich in collagen, calcium, phosphorus, amino acids, and protein.
• Traditionally served with pav, naan, idiyappam, dosa, or steamed rice.
• Leftover soup tastes even better the next day after reheating gently.