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paya soup served in a bowl and a leg piece appearing on top of the soup

Mutton Paya Soup Recipe, Mutton Leg Soup Recipe

Mutton paya is a soupy stock recipe made by tenderizing the paya well adding spicy flavors into it.
4.14 from 15 votes
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Mutton Soup
Cuisine Hyderabadi/Andhra
Servings 4 -5
Calories 41 kcal


For Tenderizing:

  • 6 mutton legs/paya/lamb trotters
  • salt - to taste
  • 1 small piece of peeled ginger
  • 5-6 black pepper corns
  • 3 glasses of water (approximately)

Other Ingredients:

  • 1 tablespoon oil
  • 2 medium sized sliced onions
  • 2-3 slit green chillies
  • 1 tablespoon ginger paste
  • ½ teaspoon black pepper powder
  • 2 tablespoon chopped mint leaves
  • 2 tablespoon chopped coriander leaves
  • 1 tablespoon chick pea flour


For tenderizing:

  • Firstly, wash the pieces of lamb legs/mutton paya very well with wheat flour and water for about 5-6 times.
  • In a pressure cooker add the washed lamb legs, add salt, add black pepper corns, add ginger.
  • Add for about 3 glasses of water and pressure cook them on high flame for about 40-45 minutes.
  • The step of pressure cooking the legs is very important as the complete juices need to be extracted.
  • Once done reduce the steam and put it aside.

For Making The Soup:

  • In a cooking vessel, add oil and heat it.
  • Add the sliced onions and fry them till translucent.
  • Also add slit green chillies into it.
  • Add ginger paste into it and saute for few minutes.
  • Transfer the tenderized lamb legs and its extract into it.
  • Add little water if required.
  • Check for salt taste and add if required.
  • Add coriander and mint leaves.
  • Add black pepper corn powder.
  • In a small bowl, add besan and mix it with some water and make a thin paste.
  • Add the besan paste/chick pea flour paste into the stew/soup and stir well.
  • Cover the lid.
  • Bring the whole soup to a boil.
  • Boil it for about 10-15 minutes on medium flame to sim flame.
  • Switch off the flame.
  • Serve hot with naan or roti.


  • If there is no water remaining after tenderizing, then add water at the time of boiling or cooking on sim flame.
  • Wheat flour paste can be added in place of besan/chick pea flour paste.
  • Rice flour paste (rice flour mixed in little water, made into a thin paste by stirring well) too can be added into the soup to get a slight thick consistency.
  • If one do not wish to add any of these flour paste then just skip adding any of these flour paste into the soup and drink plain soup.
  • Spices such as bay leaf and cinnamon stick can be added for more spicy flavor while tenderizing.


Nutrition Facts
Mutton Paya Soup Recipe, Mutton Leg Soup Recipe
Amount Per Serving
Calories 41 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 2mg0%
Potassium 18mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Calcium 1mg0%
Vitamin A 1IU0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.