Paya soup is a traditional soup made with lamb or goat trotters, which are the feet and leg bones of the animal. The soup is made with flavorful spices and is a non-veg lovers delight. The soup is typically thicker in consistency than other soups and is served with paratha or nan, or even idiyappam in South India. The soup is also known as Paya Shorba.

The soup is made by cooking the trotters in various spices to create a flavorful broth. The broth is then served hot and is often garnished with cilantro. The soup is considered to be a rich source of nutrients and minerals and is also considered an immunity booster.

Here is a list of ingredients for making Mutton Paya Soup:

• 8 goat or lamb paya, washed and rinsed
• 4 cups water
• 2 inch ginger piece, sliced
• 5 cloves garlic, whole
• ¼ white onion, sliced
• ½ cup ghee
• ¼ onion, diced
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 2 bay leaves, broken down
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon turmeric coriander powder
• Salt to taste
• Homemade garam masala
• Cilantro for garnish

To make the soup, the trotters are first cooked in water with ginger, garlic, and onion until tender. The broth is then strained and set aside. In a separate pan, ghee is heated and diced onions, minced garlic, and minced ginger are added and sautéed until fragrant. Bay leaves, Kashmiri chili powder, turmeric coriander powder, salt, and homemade garam masala are added to the pan and fried for a few minutes. The cooked trotters and the broth are then added to the pan and simmered for a few minutes. The soup is then served hot, garnished with cilantro.