Goat Leg Soup - Village Healthy Soup Recipe - Bakre Ke Paye - Mutton Paya - Village Food Secrets

Goat Leg Soup, known as Bakre Ke Paye or Mutton Paya, is a traditional South Asian delicacy celebrated for its rich flavor and nutritional benefits. Mubashir Saddique from Village Food Secrets has shared an authentic village-style recipe for this hearty soup.

**Ingredients:**

- 4 goat legs (paye), cleaned thoroughly
- 2 large onions, finely chopped
- 2 tablespoons ginger-garlic paste
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- Whole spices: 4-5 cloves, 2-3 green cardamoms, 1 black cardamom, 1-inch cinnamon stick
- Fresh coriander leaves, chopped (for garnish)
- Fresh ginger, julienned (for garnish)
- 2-3 green chilies, slit
- Cooking oil or ghee

**Instructions:**

1. **Cleaning the Goat Legs:** Ensure the goat legs are cleaned thoroughly, removing any hair or impurities. Soak them in warm water with a bit of turmeric to help with the cleaning process.

2. **Preparing the Base:** In a large pot, heat oil or ghee over medium heat. Add the whole spices (cloves, green cardamoms, black cardamom, cinnamon stick) and sauté until fragrant.

3. **Sautéing Onions:** Add the finely chopped onions to the pot and sauté until they turn golden brown.

4. **Adding Ginger-Garlic Paste:** Stir in the ginger-garlic paste and cook for a couple of minutes until the raw aroma disappears.

5. **Incorporating Tomatoes and Spices:** Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.

6. **Adding Goat Legs:** Introduce the cleaned goat legs into the pot, ensuring they are well-coated with the masala. Sauté for about 5-7 minutes to allow the flavors to meld.

7. **Simmering the Soup:** Pour in enough water to cover the goat legs completely. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 3-4 hours. This slow cooking process extracts the gelatin and nutrients from the bones, resulting in a rich and flavorful broth. For a quicker alternative, a pressure cooker can be used to reduce cooking time.

8. **Final Adjustments:** Once the meat is tender and the broth has developed a deep flavor, adjust the seasoning as needed. Add the slit green chilies and let the soup simmer for an additional 10 minutes.

9. **Serving:** Ladle the hot soup into bowls, ensuring each serving has a good portion of both broth and meat. Garnish with freshly chopped coriander leaves and julienned ginger. Serve with naan, roti, or steamed rice.

For a visual guide and to experience the traditional village cooking method, you can watch Mubashir Saddique's detailed preparation of this dish: