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Kharode Ka Soup (Mutton paya)

Sonia Batra
45 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Kharode Ka Soup (Mutton paya) RECIPE

Kharode ka Soup, Paye ka Soup or Bone Broth, whatever you call it. This soupy stock recipe with adding some spicy flavour. this type of soup is actually very helpful to the people who are suffering from sickneess or weak by the help of soup they recover soon. Kharode ka Soup’ provides strength and nourishment to sick and injured and aids in the prevention of bone and connective tissue disorders.

Recipe Tags

  • Tossing
  • Non-veg
  • Hard
  • Dinner Party
  • Hyderabadi
  • Roasting
  • Blending
  • Boiling
  • Microwaving
  • Frying
  • Soups
  • Healthy

Ingredients Serving: 4

  1. 4 mutton legs/paya/Lamb legs
  2. Salt to taste
  3. 1 small piece of peeled ginger
  4. 5-6 black pepper corns
  5. 3-4 glasses of water apprx.
  6. 1 tsp oil
  7. 2 sliced onions
  8. 3 green chilies
  9. 1 tsp ginger paste
  10. 1/2 black pepper powder
  11. 2 tsp chopped mint leaves
  12. 2 tsp chopped coriander leaves
  13. 1 tsp chick pea flour


  1. Firstly the main important work, wash the pieces of legs very well with wheat flour and water for about 5-6 times
  2. In a pressure cooker add the washed legs, add salt, black pepper corn and ginger.
  3. Add for about 3-4 glasses of water and pressure cook them on high flame for about 40-45 mins.
  4. Once done reduce the steam and put it aside.
  5. In a cooking vessel add oil and heat it
  6. Add the sliced onions and fry them till translucent.
  7. Also add slit green chilies into it
  8. Add ginger paste into it and saute for few minutes.
  9. Transfer the tenderized legs and its extract into it.
  10. Add more water if required.
  11. Add coriander and mint leaves
  12. All black pepper powder
  13. Make a thick past of besan (chick pea flour) with water and add into the stew/soup and stir well.
  14. Cover the lid.
  15. Bring the whole soup to a boil.
  16. Boil it for about 10-15 mins on medium flame to sim flame.
  17. Now serve hot.

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