Paya Soup

Slow-cooked lamb trotters in a deeply gelatinous broth spiced with ginger, garlic, and warming whole spices.

Ingredients

• 1 kg basmati rice
• 2 cups idli batter
• a handful of grated fresh ginger
• 1 tsp ground turmeric
• 2 tbsp ghee
• a generous handful of ripe tomatoes
• a handful of fresh cilantro, chopped
• a drizzle of tamarind paste
• 1 cup coconut milk
• 1 1/2 tsp garam masala

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the minced garlic and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the mustard seeds and ground coriander, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the basmati rice and potatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the basmati rice is tender, about 4 hrs.

6. 6

   Stir in the roti and continue simmering for a few minutes more, until heated through.

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