Paya

Nihari and paya could be from the same family. Both are eaten for breakfast as well as dinner in India. Paya is a nourishing, robust dish of lamb’s trotters in a rich soup. Our version is slightly spicier and includes lamb shanks. We serve it with taftaan, a soft, leavened bread similar to Turkish pide, but fluffy, pillowy naan is good too. The trotters must be fully trimmed and cleaned before boiling; a good butcher should do this for you, and a South Asian butcher will know