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Paye with fresh coriander, served with lime slices and green chilli
Traditional slow-cooked Paye soup garnished with fresh ginger, coriander and green chilli.

Spiced lamb trotter soup (Paye)

Author: Flavelo
Recipes Soups
Paye (meaning: feet/legs) is a dish of patience. This rich, sticky soup is traditionally made from lamb or goat trotters cooked for hours over a slow fire. The bone marrow and gelatin released from the tendons thicken the broth, making it incredibly rich and nourishing. It used to be a warrior's breakfast; today it is the highlight of festive feasts. Fresh coriander and hot chilli are essential to counterbalance the thick, fatty texture.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Indian / Pakistani

Ingredients

Equipment Needed

  • Large, heavy-bottomed pot or pressure cooker (faster)
  • Chopping board

Instructions

1 ✓

Thoroughly singe and scrub the trotters (or ask the butcher). Finely chop the onion, crush the ginger and garlic into a paste.

Tip: Cleaning is critical to ensure no hair or dirt remains on the skin, as it ruins the soup.
2 ✓

Heat the oil in the pot and fry the onion until dark golden brown.

Tip: Darker onion gives a deeper colour and more caramelised flavour to the stock.
3 ✓

Add the ginger-garlic paste, fry for a minute, then toss in the meat. Stir until the meat turns white and the pores seal.

Tip: This step removes any 'raw' smell from the meat.
4 ✓

Sprinkle over the spices (coriander powder, cumin, turmeric, salt). Fry for half a minute, being careful not to burn them.

Tip: Fat-soluble spice aromas are activated this way.
5 ✓

Pour over the water. Bring to a boil, then reduce heat to the lowest setting. Cover and simmer for 3-4 hours (or 45-60 mins in a pressure cooker) until the meat is tender and falling off the bone.

Tip: Long time is needed for collagen to turn into gelatin (hydrolysis), which thickens the soup.
6 ✓

Before serving, sprinkle with sliced chillies and plenty of fresh coriander. Squeeze lime over it just before eating.

Tip: The acidity of the lime and heat of the chilli 'cut' through the fat, refreshing the overall effect.

Recipe FAQ

Why are my lips sticky when eating?
This is the sign of a good Paye! The collagen released from the bones turns into gelatin, causing this sticky sensation.
Can I debone it beforehand?
It's not worth it, as the bone marrow and joints provide the soul and thickness of the dish.

Ingredients

  • 1000 g Lamb or Goat shanks and trotters (cleaned, chopped)
  • 2 l Water
  • 5 cloves Garlic
  • 30 g Fresh ginger
  • 1 tsp Coriander powder
  • 1 bunch Fresh Coriander
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Salt
  • 1 whole Lime
  • 2 whole Green chillies
  • 2 tbsp Oil or Ghee
  • 1 whole Onion