Naani’s Paya
Paya is a traditional bone broth soup/stew made out of goat trotters. This slow-cooking overnight stew fills the kitchen with the aroma of freshly ground spices and comfort. This dish carries such nostalgic memories and to this day is one of the first things I smell when waking up on Eid morning. This piping-hot, rich soup can be served with a slice of naan or over a side of rice. A perfect dish for a special occasion or the winter season. This bone broth soup has countless health benefits and is amazing for boosting immunity.
Serving Size: 10
Ingredients:
~ 5lb. of goat trotters
1/2 bunch of cilantro
1 1/4 of an onion
~3 tbsp. of salt
2 tbsp. of turmeric powder
6-7 tbsp. of ginger garlic paste
1 can of coconut milk (unsweetened)
3 tomatoes
1 tbsp. of cumin seeds
1 in. of cinnamon stick
4 cloves
1 1/2 tbsp. of red chili powder
1 tbsp. of coriander powder
2 tbsp. of oil
Steps:
Bone Broth Preparation:
In a slow cooker, add about 5lbs of goat trotters, 2 tbsp. of turmeric powder, 4 tbsps. of ginger-garlic paste, 3 tbsp. of salt, 3/4 of onion diced, and 1/2 bunch of cilantro roughly chopped. Fill the slow cooker up to the brim with cold water and cook on high overnight or for 8 hours.
Stew:
Using a blender, grind 1/2 chopped onion, 1 tbsp. of cumin seeds, 4 cloves, 1 in. of a cinnamon stick, 2 tbsp. of ginger-garlic paste, 1 tbsp. of coriander powder, and 1 1/2 tbsp. of red chili powder. Remove the paste and set it aside.
Grind 3 tomatoes in a blender and set aside.
In a large soup pot, add 2 tbsps of oil over high heat.
Add the spice paste and saute for 5-8 mins and add a 1/2 cup of water to the soup pot mid-way through. (salt to taste)
Add the tomato puree to the soup pot and saute for 5 mins.
Add 1/2 cup of water and 1 can of unsweetened coconut milk and allow it to boil for 5 mins.
Combine the soup from the slow cooker into the soup pot and cook over medium heat for 10 mins.
Garnish with cilantro and it’s ready to serve!
