Mutton Paya / Paya Curry
Paya are trotters/ feet of goat or lamb. Soups, stews & curries made from paya are usually consumed in India during winter months.
Traditional paya cooking is a long and slow process, letting the meat cook through, fall off the bone and almost melt in your mouth.
It is very nutritious & comforting dish. If you’re looking for a traditional comfort dish, you’ll love this paya recipe.
Preparations
1. Prepare Stock
2. Prepare Masala
3. Seasoning
Mutton Paya / Paya Curry
Paya are trotters/ feet of goat or lamb. Soups, stews & curries made from paya are usually consumed in India during winter months.
Prep Time 15 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs
Course Main Course, Soup
Cuisine Indian, mughlai, pakistani
For Stock
- 3&1/2 liter Water
- 6 Goat or beef trotters /paya
- 1/4 kg Mutton with bones
- 1/2 Sliced Onion
- 1 tbsp Ginger & Garlic Paste
- handful of coriander and mint leaves
- 1/2 tsp Turmeric Powder
- 1 tbsp salt
- Potli masala
For Masala
- 2 medium Sliced Onion
- 1/2 cup Desiccated coconut
- 1 Bay Leaf
- 2 stone flower
- 2 tbsp Ginger & Garlic Paste
- 1/4 cup oil
- 1&1/2 tsp Red Chilly Powder
- 1 tsp salt
- oil for frying
Seasoning
- 1 tbsp Coriander Powder
- 1 tsp Garam Masala Powder
- 2 tbsp Chopped Coriander & mint leaves
- salt to taste
- 2 tbsp Lemon Juice
- 2 tbsp Whole wheat Flour
- 1/4 cup water
For Stock
In a heavy botton deep vessel add water, trotters(paya), turmeric powder, salt, ginger garlic paste, mint leaves, sliced onions & potli masala. Don’t add meat pieces at this stage.
Bring it to a boil and simmer gently for 1&1/2 hours . This method is for slow cooking.
After 1&1/2 hours add meat pieces. Cover and again cook for 1&1/2 hours or until the meat & trotters (paya) is cooked completely. Takeout the potli & discard the spices. Stock is ready.
For Masala
In a pan heat oil. Fry the onions till crispy golden. Keep aside.
In another pan add 1/2cup desiccated coconut & dry roast until light golden. Cool completely.
Make a fine paste of fried onions & roasted desiccated coconut.
In a pan add oil, bay leaf & stone flower , fry for 30 seconds.Add ginger garlic paste , salt & chilli powder.Fry the masalas for 30 seconds on low flame. Add the paste of onions & coconut . Fry on low flame for 2-3 minutes.
Add this masala into the prepared stock & cook on low flame for 10-15minutes.
For Seasoning
Add coriander powder, garam masala, salt, coriander leaves, lemon juice & cook for few minutes.
Make a slurry of whole wheat & water. Add to the gravy. Add salt & spices if needed. Serve hot with naan or roti.
Keyword Mutton curry, Mutton Nihari, Mutton Paya, Paya Curry, Paya Nihari
