Goat Paya Soup

Goat Paya Stew

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.
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Step 1
Bring the paya with water to a boil in a large stock pot. Lower the heat, cover the stockpot and simmer for 2 to 3 hours or overnight.
Step 2
Tie the spices in a cheesecloth or stuff into a tea infuser and add to the soup 2 to 3 hours before it is finished.
Step 3
About 2 hours before serving the soup, add the vegetables and continue simmering until tender.
Step 4
Chop the herbs and add to the soup just before serving.

1 pound goat paya

4 quarts (16 cups) water

SPICES, use a combination of 2:

2 cinnamon sticks

10 to 12 green cardamom pods

5 to 6 cloves

1 teaspoon black peppercorns

Generous pinch of saffron

VEGETABLES, use a combination of 2:

2 cups butternut squash, chopped into 1-inch squares

2 cups peeled carrots, chopped into 1-inch squares

2 cups 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


Stock Your Pantry

We heard you love roti.

We do too! Here are a couple options you can eat along with this stew.