Paya

Nutrition · per serving

Steps

1. 1

   Rinse the lamb trotters very well under cold water, checking for any bone dust. Pat dry. For the best flavour within the time limit, use split trotters so the collagen can release quickly during pressure cooking. Slice the onion, crush the garlic, and slice the ginger.

   2 small lamb trotters (about 900 g total) lamb trotters, split and thoroughly cleaned180 g yellow onion, thinly sliced20 g garlic cloves, crushed25 g fresh ginger, sliced
2. 2

   Heat a pressure cooker over medium-high heat. Add the avocado oil, then the sliced onion. Cook for 8-10 minutes, stirring often, until deep golden brown but not burnt; this browning gives the broth its characteristic depth. Add the crushed garlic and sliced ginger and fry for 1 minute until fragrant.

   20 ml avocado oil180 g yellow onion, thinly sliced20 g garlic cloves, crushed25 g fresh ginger, sliced
3. 3

   Lower the heat and add the ground coriander, ground cumin, ground turmeric, Kashmiri chili powder, red chili powder, and black pepper. Stir for 20-30 seconds so the spices bloom in the oil without scorching.

   2 tsp ground coriander1 1/2 tsp ground cumin1/2 tsp ground turmeric1 tsp Kashmiri chili powder1/4 tsp red chili powder1/2 tsp black pepper
4. 4

   Add the lamb trotters and turn them in the masala for 2-3 minutes to coat well. Pour in the water and add the sea salt, scraping the base to release any browned bits. Lock the pressure cooker and cook on high pressure for 35 minutes.

   2 small lamb trotters (about 900 g total) lamb trotters, split and thoroughly cleaned1.4 litres water1 1/4 tsp sea salt
5. 5

   Let the pressure release naturally for 10 minutes, then release any remaining pressure manually. Open the cooker carefully. The trotters should be very tender, with the skin and connective tissue gelatinous and the broth lightly thickened. If needed, simmer uncovered for 5 minutes to reduce slightly.

6. 6

   Taste and adjust seasoning if needed. Ladle the paya into warm bowls, making sure each portion gets broth and tender pieces from the trotters. Finish with chopped coriander, julienned ginger, and lemon wedges for squeezing at the table.

   15 g fresh coriander leaves, chopped10 g fresh ginger, cut into fine julienne2 wedges lemon wedges

Origin & History

Paya is a classic slow-cooked dish from the Indian subcontinent, especially popular in Pakistan and North India, where it is often enjoyed as a rich breakfast or special weekend meal. The name refers to the animal feet or trotters used to create a deeply gelatinous, spiced broth. Long simmering has historically transformed an inexpensive cut into a prized dish full of flavour and body.