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
Build a full meal around Bohri Paya
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 180 min
Total: 200 min
2-3 servings
Ingredients
|
6 pieces | Lamb Trotter |
|
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 Chili , slit |
|
1 cup | Yogurt , whisked |
|
4 cups | Water |
|
— | Salt , to taste |
|
1 handful | Cilantro , chopped |
|
1 handful | Mint , 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.