Paya Recipe (Leg of Lamb soup)

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Paya is a popular South Indian soup made of mutton. Also known as aatu kaal paya regionally, this stew is served with rice, chapati or parotta.

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 4 lamb legs (each cut into 4 pieces).
  • tomato puree from 4 medium tomatoes.
  • 4 onions, medium (2 for paste and 2 chopped fine).
  • 1 tsp - garam masala.
  • 2 tsp - ginger-garlic paste.
  • 1 tbsp - dhania powder.
  • 5 green chillies.
  • 2 tbsp - fresh coconut gratings.
  • 2 tsp - red chilli powder.
  • 6 pepper corns, crushed roughly,.
  • 1/4 tsp - haldi.
  • 1 tbsp - chopped, coriander leaves.
  • 3 tbsp - oil.
  • 6 cloves.
  • 4 elachi.
  • 2 cinnamon, 1/2 inch sticks.
  • 1 bay leaf.
  • salt.

How to Make Paya Recipe (Leg of Lamb soup)

  • Dry fry onions and prepare paste with coriander leaves, green chillies and coconut gratings.
  • Keep the masalas aside.
  • Clean the leg pieces and wash them thoroughly in plenty of water.
  • Pressure cook with salt, haldi and 1 litre of water up to 10-12 whistles.
  • Heat oil in a separate kadai, add cloves, cinnamon, elachi and bay leaf.
  • Stir once, add ginger garlic paste fry for a min.
  • Add onion pieces, fry till light brown.
  • Add onion paste, fry for 2 minutes.
  • Add dhania powder, chilli powder, garam masala powder, pepper powder and fry for a min.
  • Add this whole masala to leg pieces in the cooker, along with tomato puree and let it simmer for 2 minutes.
  • Add coconut chilli paste and 1/2 a litre of water (or more).
  • Check salt and cook up to 10 whistles.
  • This is a very popular non-veg dish in Andhra, served usually with idli/dosa.