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A rich and aromatic slow-cooked stew made from mutton trotters. The bones and cartilage release gelatin, creating a nourishing, soupy curry that's perfect with fresh naan or roti. A true Mughlai delicacy.
For 4 servings
Pressure Cook the Trotters and Prepare the Broth
Prepare the Curry Base (Masala)
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A rich and aromatic slow-cooked stew made from mutton trotters. The bones and cartilage release gelatin, creating a nourishing, soupy curry that's perfect with fresh naan or roti. A true Mughlai delicacy.
This mughlai recipe takes 180 minutes to prepare and yields 4 servings. At 749.55 calories per serving with 57.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish, Garnish, and Serve
Increase the red chili powder to 2 tsp and add 2-3 more slit green chilies along with the aromatics for extra heat.
Add a paste of 10-12 soaked and blended cashews or almonds along with the curd to create a creamier, richer gravy.
This recipe works equally well with lamb trotters. The cooking time may be slightly shorter, so check for tenderness after about 60 minutes of pressure cooking.
After sautéing the masala (Step 2 & 3), transfer everything, including the raw trotters and 7-8 cups of water, to a slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours until tender.
The slow cooking of mutton trotters breaks down cartilage and bones, releasing collagen and gelatin. These proteins are essential for maintaining healthy joints, skin elasticity, and hair strength.
The gelatin in the broth can help soothe and protect the lining of the digestive tract, potentially aiding in digestion and improving overall gut health.
Mutton is a high-quality protein source, crucial for muscle repair, building tissues, and supporting various bodily functions.
A typical serving (around 380g) of Mutton Paya contains approximately 450-550 calories, primarily depending on the amount of ghee used and the fat content of the trotters.
Mutton Paya can be part of a healthy diet in moderation. It's an excellent source of collagen, gelatin, and protein, which are beneficial for joint, skin, and gut health. However, it is also high in saturated fat and calories, so it should be consumed occasionally.
To clean trotters, first, singe off any remaining hair over an open flame. Then, scrub them thoroughly with a mixture of whole wheat flour (atta) and salt. Rinse them under running water multiple times until the water runs clear. Many butchers will do this for you if you ask.
Curd usually curdles if added to a very hot base or if it's not whisked properly. Always lower the heat to a minimum before adding the whisked curd and stir continuously and quickly for a few minutes until it's well incorporated.
Yes, but it will take much longer. You'll need to slow-cook the trotters in a heavy-bottomed pot with a lid for at least 4-5 hours, or until they are completely tender and falling off the bone. You will also need to add more water as it evaporates.