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Recreate traditional weekend breakfasts with this Pakistani Slow-Cooked Paya, featuring trotters (goat or lamb hoofs) simmered overnight in aromatic spices and bone broth. Long, slow cooking releases gelatin from the bones into a rich, velvety soup base that warms the soul. Served with fresh naan, it is an iconic South Asian delicacy.
Prep Time
25 min
Per serving
420kcal
Calories
34g
Protein
6
Cook Time
480 min
Servings
6 people
Difficulty
hard
Carbs
28g
Fat
1g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
1. Clean and blanch goat or lamb trotters (paya) in boiling water for 10 minutes, then drain and rinse.
2. In a large heavy-bottomed pot or slow cooker, heat ghee and sauté sliced onions until golden brown.
3. Add ginger paste, garlic paste, and sliced tomatoes, cooking for 5 minutes until soft.
4. Stir in red chili powder, turmeric, coriander powder, cumin, salt, and whole warming spices.
5. Add blanched paya to the pot along with 8 cups of water.
6. Bring to a boil, then cover with a tight-fitting lid and simmer on lowest heat for 8 hours (or overnight).
7. Check that trotters are gelatinous and meat falls off the bone easily.
8. Garnish with freshly chopped cilantro, julienned ginger, and lemon wedges before serving hot.
Blanch Paya First: Blanching cleans trotters and removes impurities before overnight simmering. Simmer Overnight: Slow, overnight cooking is essential to extract rich bone marrow and gelatin. Use Heavy Pot: A heavy pot prevents scorching during long braising hours.
Paya are animal trotters (feet) rich in bone collagen, which requires 8+ hours of simmering to melt into rich gelatin.
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