Take 8 pieces of mutton paya (lamb or goat trotters) and wash them nicely. Let them dry putting on a strainer. (Pro tip: Before washing, rub them nicely with wheat flour or atta and wash them with water. You may also wash it with white vinegar or lemon juice).

Now, take adequate water in a handi or large saucepan and let it come to a boil on a high flame. Put the washed goat trotters in the hot water.

Stir them and let them boil for a couple of minutes to remove the smell or any dirt from them. Now, switch off the flame of the gas stove and remove the mutton paya from the water to a strainer.

Now, heat 2 tbsp of ghee (clarified butter) in a pressure cooker on a low to medium flame. When it is hot, put in 5 pieces of cloves, ½ tsp of black peppercorns and 2 pieces of bay leaves. Fry them for about 30 seconds.

Then, follow it up with 12 cloves of garlic (peeled, crushed), crushed ginger of 2-inch size, and 4 pieces of green chilies, also crushed roughly. Fry them nicely for another 30 to 40 seconds.

Now, add 2 pieces of onion (medium size, slice finely) into the pressure cooker. Stir and fry them until they turn translucent as shown in the image. Do not allow the color of onion slices to change.

Now, add all the boiled mutton paya to it along with 2 tsp of salt and ½ tsp of turmeric powder. Mix the ingredients nicely. Stir them continuously while frying on a high flame for about 2 to 3 minutes until you notice a slight change in their color, as shown in the images below.

At this stage, pour 1 liter of water to it and add ½ tsp of black pepper powder and ¼ cup of coriander stem to it. Mix everything very nicely and let it cook on a high flame until the water starts to boil. (Pro tip: Adding coriander stems enhances the taste and flavor of the soup immensely).

When the water starts boiling, turn the flame of the gas stove to medium, cover the pressure cooker with the lid and let the soup boil for up to 4 to 5 whistles. (Pro tip: If the legs are big in size, let it cook for up to 7 to 8 whistles).

When it is done, switch off the flame of the gas stove, let the pressure cooker cool down and then open the lid. Now, use a pair of tongs to remove each piece of the goat trotters on a strainer and put them in a bowl aside.

Strain the soup. Squeeze the residue with a spoon to squeeze. Discard them.

Now, for tempering the soup, heat 1 tbsp of desi ghee in a handi on a medium flame. When it is hot, add the paya soup in it. Heat it on a high flame until it boils.

While it boils, take 15 pieces of almonds (presoaked, peeled) in a separate bowl and pour ½ cup of water in it. Grind it into a smooth, runny liquid as shown in the image below.

Add this paste to the boiling soup, stirring continuously. Let it boil for a few minutes more. At this stage, add the boiled mutton paya to it. Boil it for 3 to 4 minutes more on a high flame.

Now, add a few finely chopped coriander leaves, 2 pieces green chilies (finely chopped), and ¼ cup of ginger juliennes to it. Give it a nice final mix, and when it starts to boil, switch off the gas stove. Transfer it to a serving bowl.

Your tasty and healthy homemade mutton paya soup is now ready to enjoy. Serve it hot with whole bread, naan, or tandoori roti or pieces of them in the soup with a dash of lemon juice.