Paya Soup

Ingredients

8lbs   Beef/Goat/Lamb Trotters

5T     Ginger Garlic Paste
1       Large Onion
2C    Yogurt

1/2T  Apple Cider Vinegar

3T     Ghee 

A: Spice Powders

3T    Salt

2T    Red Chilli Powder

1T    Turmeric

2T     Coriander Powder

1/4T  Nutmeg Powder

1/4T  Mace/Javitri Powder

1T     Dried Ginger Powder/Saunth

B: Grind the following spices to a fine powder.
1/2T  Cloves
1T     Black Pepper
1.5T  Cumin
5        Black Cardamom
8        Green Cardamom
1/2T  Carrom Seeds/Ajwain
1/2T  Nigella Seeds/Kalonji

C: Use the following in Baghar as Whole spices.

2-3   Cinnamon stick 1 inch long
4      Bay Leaves
1T   Black Cumin Seeds


Garnish

Ginger Julienne
Jalapeno Juliennes
Chopped Cilantro
Quartered Lemons

Steps

1. Blanch the trotters for 15 min in boiling water and then discard the water.
2. Rinse the trotters
3. In a large pressure cooker pot, heat the ghee
4. Add Ginger Garlic  paste
5. Add Yogurt
6. Add the spice powders(A) and Fresh ground spices(B), cook for 2-3 min
7. Add the whole spices (C: Bay leaves, Black Cumin, Cinnamon)
8. Add one whole onion and all the trotters and mix thoroughly
9. Add 8 glasses of water