Mutton paya soup is made with mutton legs that have been pressure cooked or Paya to obtain a healthy extract that is particularly helpful to both children and adults for stronger bones.
It is also a good source of vitamins and minerals, particularly iron, calcium, and vitamin B12. These nutrients are essential for maintaining healthy bones, muscles, and red blood cells.
However, mutton paya is also high in fat and cholesterol, so it should be consumed in moderation. The amount of fat and cholesterol in the dish will depend on the specific recipe and the cut of meat used.
Overall, mutton paya can be a healthy and filling meal, but it’s important to balance it with other nutrient-dense foods and to be mindful of portion sizes.
Mutton paya is a popular dish in many South Asian countries, particularly in Pakistan and India. It is a soup made with the trotters or feet of lamb or goat and is usually served with naan or roti. Here is a simple recipe to make mutton paya:
Health benefits of mutton paya soup
- High in collagen and gelatin: it is rich in collagen and gelatin, which are both important for healthy skin, joints, and bones. These compounds help to promote healthy hair and nails, reduce joint pain and inflammation, and improve bone density.
- Good source of protein: this paya soup is a good source of protein, which is essential for building and repairing tissues, as well as maintaining muscle mass. A 100-gram serving of mutton paya soup can contain up to 15 grams of protein.
- Boosts immunity: The herbs and spices used in mutton paya soup, such as garlic, ginger, and turmeric, have anti-inflammatory and immune-boosting properties. They can help to strengthen your immune system and reduce your risk of infections and diseases.
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons ginger garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons cooking oil
- Water as needed
- Chopped cilantro for garnish
- Lemon wedges for serving
- Clean the mutton trotters or feet and remove any excess hair or debris. Wash them thoroughly under running water and set them aside.
- In a pressure cooker or a pot, heat the oil over medium-high heat. Add the chopped onion and sauté until it turns golden brown.
- Add the ginger garlic paste and cook for a few minutes until the raw smell goes away.
- Add the chopped tomatoes, red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well and cook until the tomatoes become soft and mushy.
- Add the mutton trotters or feet to the pot and mix well. Add enough water to cover the trotters completely.
- If using a pressure cooker, cook for 30 minutes. If using a pot, cover with a lid and simmer on low heat for 3-4 hours, or until the trotters are soft and tender.
- Once the trotters are cooked, turn off the heat and let the pressure cooker or pot cool down.
- Once the pressure is released or the pot has cooled down, remove the trotters and strain the broth to remove any bones or debris.
- Serve the mutton paya hot, garnished with chopped cilantro and lemon wedges on the side.
Enjoy your delicious mutton paya
- Bread: Serve with crusty bread, such as naan, pita, or baguette, to soak up the flavorful broth.
- Rice: Serve with steamed rice or biryani for a complete meal.
- Spices: Offer additional spices and condiments such as lemon wedges, red chili flakes, or hot sauce on the side for those who want to spice up their soup.
- Appetizers: Serve with some appetizers, such as samosas or pakoras, to create a complete South Asian meal experience.
- Salad: Serve with a fresh salad of greens, tomatoes, cucumbers, and onions on the side to balance out the richness of the soup.
Tips and variation
- Clean the mutton trotters or feet thoroughly and remove any excess hair or debris before cooking. This will ensure that the paya is clean and hygienic.
- To enhance the flavor of the paya, you can roast the trotters in the oven before adding them to the pot. This will add a smoky flavor to the dish.
- Use a pressure cooker to cook the paya if you want it to be ready quickly. Pressure cooking will also make the trotters more tender and flavorful.
- For a richer and creamier paya, you can add a cup of milk to the pot after the trotters are cooked. Simmer for a few minutes until the milk is fully incorporated.
- Garnish the paya with freshly chopped cilantro and a squeeze of lemon juice. This will add a fresh and tangy flavor to the dish.
- Serve the mutton paya hot with naan or roti. This dish is perfect for a cold winter day or when you need a hearty and filling meal.
Mutton paya is a nutritious dish that is rich in protein and various other nutrients. Here’s an approximate nutrition breakdown of mutton paya per serving (1 cup or 240 ml):
- Calories: 220-240
- Protein: 17-20 grams
- Fat: 15-20 grams
- Carbohydrates: 2-4 grams
- Fiber: 0-1 gram
- Sodium: 500-700 mg.
Mutton trotters or feet are a good source of protein and are also rich in collagen, which is great for skin, joint, and bone health. The spices and herbs used in the recipe, such as ginger, garlic, and coriander, also offer various health benefits
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