Rajasthani paaye ka soup

    1 hour 25 mins

    A non-vegetarian's delight, a bowl of this soup will keep you warm and cozy during the harsh winter days of Rajasthan.


    Washington, United States
    3 people made this

    Serves: 2 

    • 500 gram paaye (lamb legs)
    • 6 cloves
    • 1/2 inch Cinnamon stick
    • 2 cracked black cardamom
    • 6-8 black peppercorns
    • 1 dry ginger
    • 1 turmeric root
    • 2 tablespoons ghee
    • 1 onion (chopped)
    • salt to taste

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. Boil paaye with cloves, cinnamon, cardamom, peppercorn, ginger root and turmeric root on medium-high heat for 1 hour. After it cools down, strain the liquid into a bowl.
    2. Heat ghee in a pan, add chopped onions, paaye liquid, salt and bring it to boil. Serve hot in soup bowls!


    This soup is carries a lot of heat in it, so it is not advisable for pregnant ladies.

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