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Mutton Paya

by Nazreen Ebthisam
written by Nazreen Ebthisam 3.3K views
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Mutton Paya

Mutton Paya is a traditional food of the indian subcontinent. It is usually slow cooked for hours (mainly overnight) on the stove but these days it is cooked in pressure cooker. Paya has a soup like consistency and served with Idiyappam or Naan, best eaten during the winter months.

Mutton Paya

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

To Pressure Cook:-

  • Mutton Trotters - 6 pcs (or as you need)
  • Pepper Corns - 1 tsp
  • Cardamom - 1 tsp
  • Fennel Seeds - 1 tsp
  • Cinnamon Stick - 1"
  • Clove - 2
  • Bay Leaf - 1
  • Salt

Coconut Paste (Optional Step):-

  • Grated Coconut - 1/2 cup
  • Coriander Seeds - 2 tbsp
  • Pepper Powder - 1/2 tsp

For Gravy:-

  • Ghee - 3 tbsp
  • Oil - 3 tbsp
  • Star Anise - 2
  • Cardamom - 2
  • Clove - 2
  • Cinnamon Stick - a small piece
  • Onion - 1 (large, finely chopped)
  • Ginger Garlic Paste - 3 tbsp
  • Green Chilli - 4 (slit)
  • Kashmiri Red Chilli Powder - 1 tbsp (acc. to spice level)
  • Thick Curd - 1/2 cup (whisk well)
  • Lemon Juice - 4 tbsp
  • Coriander Leaves - 2 tbsp (chopped)
  • Salt

Instructions

  1. Add the trotters, whole spices and salt (mentioned above) along with enough water to a pressure cooker and cook upto 15 to 20 whistles on medium - low flame. Drain the stock and keep aside.
  2. Heat oil and ghee in a heavy bottomed vessel, add star anise, cardamom, clove, cinnamon stick. Once it splutters, add ginger garlic paste and saute till raw smell fades.
  3. Add onion and green chillies and saute till onion turns pink.
  4. Meanwhile, grind coconut, coriander seeds and pepper to a fine smooth paste. Add the grounded coconut paste and saute till oil separates from it. (optional step)
  5. Add chilli powder and cook till raw smell fades away. Add curd little by little and stir. Add the cooked trotters and mix well till masala coats well.
  6. If you are skipping the cooconut paste, add coriander powder and pepper powder along with red chilli powder and mix.
  7. Now, add 3/4th of the stock and bring to a boil. Simmer and cook for 45 minutes to 1 hour stirring in between to avoid sticking at the bottom.
  8. If the gravy is too thick, add the remaining stock and cook further.
  9. Add lemon juice and mix well. Check salt. Keep for 4 to 6 hours before serving for best result. Garnish with coriander leaves. Taste is even better when served the next day.