From almost all parts of the body of an animal, feet have the most flavor and goat feet in particular. In Pakistani cuisine, ‘paya’ (goat or beef feet) are used in a soupy curry that is scooped up with a naan or a roti. There are endless variations to this so here is more of a rough guide on how to use the paya.
makes ~4 servings
1 pound goat paya
4 quarts (16 cups) of water
2 tablespoons split lentil (any kind), optional
Spices ~ Use a combination of any 2:
2 sticks cinnamon
10-12 green cardamom pods
1 teaspoon black peppercorns
1 generous pinch of saffron
1 teaspoon chili powder
Vegetables ~ use a combination of any 2:
2 cups butternut squash, chopped into 1 inch squares
2 cups of peeled carrots, chopped into 1 inch squares
2 cups of potatoes, chopped into 1 inch squares
2 cups turnips, chopped into 1 inch squares
Herbs ~ use a generous handful of one or two:
mint, cilantro, basil, flat leaf parsley, rosemary or sage
Bring the paya with water to a boil in a large stockpot. Lower the heat, cover the stockpot and simmer for 2-3 hours or overnight.
Tie the spices in a cheesecloth or stuff into a tea infuser and add to the soup 2-3 hours before it is finished.
About 2 hours before serving it, add the vegetables and continue simmering until tender.
Chop up the herbs and add to the soup just before serving.