Hello Kulsum Thanks for posting your Paya soup recipe.... I just wanted to get some more info..
1). Are the "paya" / lamb-goat feet without meat on them or do they have some meat on them? If meat is present what do I do with meat if my aim is making soup?
2). Are there any special instructions for cleaning them since I think nails/hair etc. might still be attached and they can be really dirty with mud etc..
I hope you don't mind me asking the basic stuff - I don't have much experience with "meat dishes". Please feel free to throw in any other suggestions you might have that u think a rookie might make mistake with! Thanks My-Email is firstname.lastname@example.org. I would appreciate ur help.
Hi, Setu Sharma. Thanks for visiting my hub on Paya soup. Paya has meat on the legs pieces and this meat has to be cut in small pieces and mixed in the paya soup. aait is very delicious meat and contains collagen from the tendons attached to the legs. The meat shop person will clean the lamb/goat legs. the hairs and nails are cleaned out thoroughly by dipping them in hot water and by using a knife. The small hairs are burnt out and we get thoroughly cleaned paya pieces. Cooking time is 1 hour in a pressure cooker. Please read my paya recipe also.
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