It is hard to fathom the Sandy Hook tragedy as a parent. Governor Dan Malloy of Connecticut has asked for a national moment of silence this Friday, December 21, 2012, exactly one week after the shootings at the Sandy Hook school. Church bells throughout Connecticut will ring 26 times at 9:30 a.m. EST in honor of the victims. In times of tragedy, we all want to do something. If you can, please observe a moment of silence tomorrow or honor the victims in your own way.
To those of you who celebrate Christmas, I wish you happy holidays! For others this time of the year is still special with the holidays away from school and work. This is a time we have a lot of family time. Many friends and family get togethers.
Paya is Bangladeshi soup prepared from beef or goat legs. Cooking the legs slowly turns the meat into a delicious dish. The taste of this soup is divine and the meat, marrow and fat from the legs melt in your mouth. I love the soup as is or with paratha. You can serve with naan or any other bread as well.
The key to good Paya soup is the initial simmering. If you have a pressure cooker, the time can be reduced. Without a pressure cooker, I would simmer for 3-4 hours. Even though the preparation time is lengthy, the prepared dish is well worth it. Last time when I prepared paya, I served to my 16 month old and she loved it.
During the holidays this will be one of the meals I plan to serve my family. What are you planning to serve your family?
2 pounds beef legs/paya
8-10 whole black pepper
2-3 inches of cinnamon
2 tablespoons finely chopped ginger
2 teaspoon garlic paste
2 teaspoon cumin powder
2 teaspoon coriander powder
3-4 green chili
salt to taste
10-12 cups water
1 ½ cups sliced onion
1 tablespoon oil
3-4 tablespoon lime juice
- Add all spices and salt to goat/beef leg.
- Add half of the onion slices and set aside the rest.
- Add 6-7 cups water and simmer for 3-4 hours. As the legs cook, continue to add water to keep a soupy consistency.
- Heat oil in a pan. Add the remaining sliced onions and sautée until brown and fragrant.
- Add the fried onion to the paya.
- Add lime juice.
- Simmer 30 minutes.
- Garnish with finely chopped ginger, cilantro, green chili, and lemon juice.
i. The simmering time depends on the freshness of the legs. Frozen/older legs have a meaty smell which takes a long time to diminish. Adjust simmering time accordingly.
ii. Adjust water to the consistency you desire.