Bohri Paya
Trotters (paya) slow-cooked overnight in a spiced bone broth with whole cardamom, cloves, and cinnamon until the cartilage dissolves and the broth turns silky with collagen — served with naan or roti as a Sunday breakfast or festive morning meal.
Cuisines
Bohri
Best for
Breakfast
Lunch
Recipe
Prep: 20 min
Cook: 180 min
Total: 200 min
2-3 servings
Ingredients
| 6 pieces | lamb trotters (paya) |
| 2 tablespoons | ghee |
| 1 medium | onion, finely sliced |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 2 pieces | green chilies, slit |
| 1 cup | yogurt, whisked |
| 4 cups | water |
| — | salt to taste |
| 1 handful | fresh coriander leaves, chopped |
| 1 handful | fresh mint leaves, chopped |
| 1 piece | lemon, cut into wedges for serving |
Instructions
- 1 Clean the lamb trotters thoroughly and set aside.
- 2 In a large pot, heat ghee over medium heat and add the sliced onions. Sauté until golden brown.
- 3 Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 4 Stir in red chili powder, turmeric powder, coriander powder, and cumin powder. Cook for a minute, stirring continuously.
- 5 Add the lamb trotters and green chilies to the pot. Mix well to coat the trotters with the spices.
- 6 Pour in the whisked yogurt and cook for 5-7 minutes, stirring occasionally.
- 7 Add water and salt to taste. Bring the mixture to a boil.
- 8 Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2-3 hours until the trotters are tender and the broth is flavorful.
- 9 Garnish with fresh coriander and mint leaves before serving.
- 10 Serve hot with lemon wedges on the side.
Tips
For a richer flavor, cook the paya on low heat for a longer period. This allows the collagen in the trotters to break down completely, resulting in a thicker, more gelatinous broth.