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Goat legs small, or paya, are a highly flavorful cut from the lower legs of a goat, often used in slow-cooked dishes. Paya refers to the entire leg, including the bones, which contribute to a rich, hearty broth when cooked. The meat is tender yet slightly gelatinous, packed with flavor from the marrow in the bones. This cut is popular in South Asian cuisine, particularly for making traditional paya curry or soup, where the slow simmering process helps extract maximum flavor and nutrients. Goat paya is usually cooked with aromatic spices like turmeric, cumin, and coriander, creating a deeply savory, comforting dish.
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Goat legs small, or paya, are a highly flavorful cut from the lower legs of a goat, often used in slow-cooked dishes. Paya refers to the entire leg, including the bones, which contribute to a rich, hearty broth when cooked. The meat is tender yet slightly gelatinous, packed with flavor from the marrow in the bones. This cut is popular in South Asian cuisine, particularly for making traditional paya curry or soup, where the slow simmering process helps extract maximum flavor and nutrients. Goat paya is usually cooked with aromatic spices like turmeric, cumin, and coriander, creating a deeply savory, comforting dish.
