Mutton Paya with Ladi Pav

Instructions

1. 1

   Pressure Cook the Trotters and Prepare the Broth

   • Place the thoroughly cleaned mutton trotters in a large pressure cooker.
   • Add 6 cups of water, 1 tsp of salt, turmeric powder, bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns.
   • Secure the lid and cook on high heat for 1 whistle (about 10 minutes).
   • Reduce the heat to low and let it cook for 70-80 minutes, or until the trotters are exceptionally tender and the meat is falling off the bone.
   • Allow the pressure to release naturally. Carefully open the cooker, strain the broth (yakhni), and set both the broth and the cooked trotters aside.
2. 2

   Prepare the Curry Base (Masala)

   • Heat ghee in a heavy-bottomed pot or kadai over medium heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they turn a deep, even golden brown (birista). Remove half the fried onions and set aside for garnish.
   • To the remaining onions in the pot, add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
   • Lower the heat, then add the red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Stir for 30 seconds to toast the spices without burning them.
3. 3

   Combine and Simmer

   • Ensure the heat is on low. Add the whisked curd to the pot, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
   • Continue to cook the masala for another 5-7 minutes, stirring occasionally, until the ghee starts to separate at the edges.
   • Gently add the cooked trotters and the reserved broth to the pot. Stir well to combine.
   • Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes to allow the flavors to meld beautifully.
4. 4

   Finish, Garnish, and Serve

   • Turn off the heat and stir in the garam masala powder.
   • Garnish generously with chopped coriander leaves, ginger juliennes, slit green chilies, and the reserved fried onions.
   • Serve the Mutton Paya piping hot with fresh naan, khamiri roti, or steamed rice. Offer lemon wedges on the side for a fresh, zesty squeeze.