Mutton Paya
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
4 steps. 150 minutes total.
- 1
Step 1
- a.Pressure Cook the Trotters and Prepare the Broth
- b.Place the thoroughly cleaned mutton trotters in a large pressure cooker.
- c.Add 6 cups of water, 1 tsp of salt, turmeric powder, bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns.
- d.Secure the lid and cook on high heat for 1 whistle (about 10 minutes).
- e.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.
- f.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
Step 2
- a.Prepare the Curry Base (Masala)
- b.Heat ghee in a heavy-bottomed pot or kadai over medium heat.
- c.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.
- d.To the remaining onions in the pot, add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
- e.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
Step 3
- a.Combine and Simmer
- b.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.
- c.Continue to cook the masala for another 5-7 minutes, stirring occasionally, until the ghee starts to separate at the edges.
- d.Gently add the cooked trotters and the reserved broth to the pot. Stir well to combine.
- e.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
Step 4
- a.Finish, Garnish, and Serve
- b.Turn off the heat and stir in the garam masala powder.
- c.Garnish generously with chopped coriander leaves, ginger juliennes, slit green chilies, and the reserved fried onions.
- d.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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Thoroughly cleaning the trotters is the most crucial step. Ask your butcher to clean and singe them for you to save time.
- 2Slow cooking is key. Don't rush the process, as it allows the gelatin and flavors to be fully extracted from the bones.
- 3When adding curd, ensure the heat is low and you stir constantly to prevent it from splitting.
- 4For a richer flavor, you can make a paste of the fried onions (birista) with a little water and add it to the curry.
- 5The consistency should be soupy. If it's too thick, add some hot water to adjust.
- 6Mutton Paya tastes even better the next day as the flavors deepen overnight.
- 7For easy removal, tie the whole spices (cinnamon, cardamom, cloves, peppercorns) in a small muslin cloth (potli) before adding them to the pressure cooker.
Adapt it for your goals.
Spicier Version
Increase the red chili powder to 2 tsp and add 2-3 more slit green chilies along with the aromatics for extra heat.
Richer GravyRicher Gravy
Add a paste of 10-12 soaked and blended cashews or almonds along with the curd to create a creamier, richer gravy.
Lamb PayaLamb Paya
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.
Slow Cooker MethodSlow Cooker Method
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.
Why this is on our healthy list.
Rich in Collagen and Gelatin
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.
Supports Gut Health
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.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for muscle repair, building tissues, and supporting various bodily functions.
Frequently asked questions
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.