Paya is a complex recipe with pronouncing the use of spices and herbs. It needs the perfect balance of heat, acid combining with the beef leg broth to create a depth of flavour. The spices used in this soup needs a perfect balance so that it compliments the main ingredients of the soup.
Ingredients:
Beef leg parts, Beef meat pieces, Bay leaf, cumin,coriander,cardamom,cinnamon,cloves,black pepper,dry red pepper,mace,fennel seeds,onion,garlic,ginger,turmeric,red chili powder,butter,oil,salt. For garnish: Cilantro,ginger,lime,green chilli.
Special Paya spice blend:
Dry roast all the spices together (cumin, coriander, fennel seeds, cardamom, cinnamon, cloves, black pepper, red pepper, mace) and then blend them to create a fine dry mixture.
Cooking Method:
Firstly, Blanch the beef legs to remove impurities and after that simmer them with plenty of water for 8 to 9 hours straight. Add a few bay leafs with the broth for flavouring. When the broth is ready, on a separate pan, add butter and canola oil to caramelized a few pieces of meat after sautéing the beef for several minutes. Keep the beef pieces aside. On the same pan, Sautee onion, garlic and ginger with turmeric, special Paya spice blend and red chilli powder. When the onion gets a golden colour, puree the mixture to create a thick paste. Add the caramelized beef meat into the garlic, onion, ginger paste. Sauté them for several minutes until the meat is tender. When the meat is ready to add it to the beef leg broth. Cook them together again for a few minutes. Take out access oil from the top of the soup and again add some special Paya spice blend for extra flavouring. Garnish with julienne ginger, cilantro, lime and green chilli. Ready to serve! Paya needs harmony between all its ingredients to create that exact flavour that re-present the classic smell of it. Paya looks very vibrant in colours because of the garnishes. The broth is golden in colour and beef pieces are nicely brown and caramelized. Texture-wise, the broth is light, thin and has chunks of tender pieces of meats. It has deep flavour from the beef bone marrow from the leg parts. The spice blend is complimenting the exquisite flavour of the marrow. When I smell the soup, I can smell a perfect balance of spice, lime, cilantro complimenting the beef leg broth which is much needed for the recipe to be successful. When tasting the soup, you will get the perfect umami taste from the marrow with the acidity of the lime. It has the perfect seasoning from the spice blend and an exotic heat coming from the roasted red dry chilli. In some sips, ginger gives a pronounce bite of natural heat that adds something extra to the whole taste. It does not have any prominent sweet or bitter tastes. This soup is a perfect balance of sour, salt, umami tastes that makes it a perfect comfort food of south Asian region
By
Syeda Mowla
