Paya
Paya is a deeply savoury broth built on tender lamb trotters, browned onions, ginger, garlic, and warming spices. This version delivers the dish's signature sticky, collagen-rich texture and aromatic depth in a pressure-cooker format that is far faster than the traditional overnight simmer.
Ingredients
Paya base
- 2 small lamb trotters (about 900 g total)lamb trotters, split and thoroughly cleaned
- 1.4 litreswater
- 180 gyellow onion, thinly sliced
- 20 ggarlic cloves, crushed
- 25 gfresh ginger, sliced
- 2 tspground coriander
- 1 1/2 tspground cumin
- 1/2 tspground turmeric
- 1 tspKashmiri chili powder
- 1/4 tspred chili powder
- 1/2 tspblack pepper
- 1 1/4 tspsea salt
- 20 mlavocado oil
Finishing
- 15 gfresh coriander leaves, chopped
- 10 gfresh ginger, cut into fine julienne
- 2 wedgeslemon wedges
Instructions
- 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
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.
- 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.
- 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.
- 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
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.
Nutrition per serving
Notes
- •Traditional paya often takes many hours, but a pressure cooker makes a good small-batch version possible in about 60 minutes total.
- •Ask the butcher to split and thoroughly clean the trotters; this is essential for both hygiene and extraction of gelatin.
- •If you want a silkier broth, remove the cooked trotters, then simmer and reduce the liquid for a few extra minutes before serving.
- •Serve as is for a paleo-style meal, or traditionally with naan if dietary needs allow.
Background
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.
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