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Paya served in a clay bowl with naan on the side.
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5 from 2 votes

Mutton Paya

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.
Course Main Course
Cuisine Bohra Recipes
Keyword Green Masala paya
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 177kcal

Ingredients

  • 5 tablespoon oil or ghee
  • 2 onions, medium, roughly sliced

Spices

  • 1 tablespoon green chilli paste (hari mirch)
  • 1 tablespoon ginger garlic paste (lahsun adrak)
  • ½ teaspoon turmeric (haldi)
  • 1 teaspoon cumin (zeera)
  • 1 tablespoon coriander powder
  • 4 cloves
  • 6 pepper corns
  • 400 grams trotters of goat (bakra ka paya)
  • 5 cups water more as needed
  • 3 tablespoon wheat flour

Tempering

  • 3 tablespoon fresh coriander, chopped
  • 6-8 freshly grounded black pepper (kali mirch)

Instructions

  • 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.

Nutrition

Calories: 177kcal | Carbohydrates: 6g | Protein: 1g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 17mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg