Try this very easy traditional and lightly spiced mutton paya recipe. A true delight for people who enjoy the subtle taste of lamb trotter and without tons of spices.
In a large pot or pressure cooker heat 3 tablespoons of oil. Fry onions until soft and translucent.
Add all the spices and fry for 1 minute.
Now, add trotter and fry for 5 minutes on medium flame until trotter changes its color.
Pour water and mix well. The water should be just enough to submerge the trotter completely. Cook in a pressure cooker or instant pot for 50 minutes. Alternatively, you can cook overnight for 6-8 hours on medium-low heat. Cover the pot tightly and put some heavy-weight on the lid.
When the trotters are fully cooked. Cook further on high heat for 3 minutes and keep stirring. ( Bhunai) This will let the onions melt into the gravy. Pro tip: The tissues will separate from the bones ansd the small bones will be soft enough to bite. That's when trotters are cooked.
Mix water as required and wheat flour to make a smooth paste. Mix the paste very well in the cooked trotter. The gravy will thicken. Add water to adjust consistency if needed.
Fry garlic in 1 tablespoon oil Add coriander and give it a stir. Pour the tempering over the paya.
Sprinkle some pepper and serve with naan or karak double roti.
Notes
Paya, trotter: I used trotter of lamb, the young goat. So the bone of younger animals are soft and cook quickly. You can use the same recipe for beef trotter as well. The cooking time will vary. Some paya will have skin on it, you can use that as well. they are better but require more aggressive cleaning. I'd run the back of the knife over it to remove dirt on it. Wash paya carefully and make sure to remove goat hairs carefully.Wheat flour or Atta: I'm using wheat flour that has a richer taste. You can use plain flour as well. I always add it directly, you can roast it too before making the paste.