Paya – 150-Minute Recipe
A hearty Indian lamb soup that simmered slowly to bring out tender meat and rich marrow flavors. The dish is mild and slightly tangy, finished with fresh herbs, ginger, and a splash of lime for brightness.
Recipe by dishoom_uk· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- lamb feet
- lamb bone
- orange liquid gravy
- green herbs
- ginger
- lime
- minced paste
- red spice powder
Instructions
- 1Add a large quantity of minced paste (ginger and garlic) to a simmering liquid base in a pot.
- 2Add a red spice powder to the simmering yellow liquid.
- 3Ladle orange-colored liquid gravy over cooked meat pieces in a serving bowl.
- 4Serve the finished stew containing bone marrow and meat into a bowl.
- 5Garnish with chopped green herbs and julienned ginger.
- 6Squeeze lime juice over the finished dish.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Add paste early
Stir the minced ginger‑garlic paste into the simmering liquid base before adding other ingredients.
Incorporate spice powder while simmering
Add the red spice powder to the simmering yellow liquid.
Garnish after serving
Top the finished stew with chopped green herbs and julienned ginger just before serving.
Add lime at the end
Squeeze lime juice over the dish right before eating for brightness.
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Frequently asked questions
- How long does it take to make Paya?
- About 2 hours 30 minutes in total: 30 minutes of prep and 2 hours of cooking.
- How many servings does this Paya recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Paya recipe come from?
- It was shared by dishoom_uk on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.