Mutton Paya Recipe(Mutton Trotters): Creative Sunday(Whatever the weather may be, mutton paya is my top choice!)

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Published on Mar 17, 2024

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Hello friends. How are you all? I hope you are all enjoying the weekend with your family. And then how is it possible to have a weekend and not talk about delicious food. I had a very tiring weekend. And I needed a lot of energy to make up for my tiredness, So I thought why not make a dish that my mother made for me when I got tired or feeling some pain in my joints.

This dish name is Mutton Paya ( Mutton Trotters).This famous South Asian main course is made with the trotters (hoofs) of a goat or cow. Traditionally the trotters are cooked for hours until they release their gelatin which is considered good for people who have arthritis and knee problems. My mother's recipe uses the traditional spices but the cook time is much shorter since I use a pressure cooker to boil the trotters first. It’s a very simple recipe using regular spices easily available at home but the flavor is very deep and tastes like they have been cooking for hours. This is my weekly Sunday content for #Hivelearners community.
So, let's start to make;
Ingredients:

Mutton trotters 4 pcs ( Cut into small pieces)

Onion 1 large size ( Sliced)
Tomatoes 2 medium size ( Chopped)
Green chili 4 pcs

Ginger+ Garlic (1 Tbsp Paste)

Spices ( 1 Tbs Red Chili powder, 1 Tbs Salt, 1/2 tbs turmeric powder, 1 Tbs black pepper)
Dry spices( Cinamon stick, cumin seed, coriander whole)
Oil 1 Cup
Yogurt 1 Cup

How to make Paya?
You can use cow trotters as well for this recipe, personally we enjoy mutton trotters.
The most important task in cooking the trotters is to make sure they are properly cleaned and no hair remain on the bones itself. Thoroughly wash the trotters with water. Here I am taking four pieces of mutton paya.
You will need basic spices for this recipe, salt, coriander whole, cumin seed, garam masala, black pepper, cinnamon stick and other dry spices.
You will also need 1 large onion and cut into slices.

First add the mutton trotters in 1 litre of water for 45 minutes in a pressure cooker. Add onion slices, 2 tomatoes in fine chop pieces, 1 tsp salt, 1/2 tsp turmeric powder, 2 tsp red chili powder 1 tbsp ginger and garlic paste and remaining all spices. After releasing the pressure naturally strain the trotters and set the broth and trotters aside.

After 45 minutes, separate the soup of trotters in a separate pot.

After that take a heavy bottom pot, heat 1/4 cup oil on medium high flame. Then add the remaining material of soup. Add the trotters and fry until the color changes, around 3 to 4 minutes.

Then add the yogurt .This step is very important because frying and adding yogurt, it will get rid of any smell in the trotters. I don’t like the meaty smell in the gravy and happens when trotters are not fried well on high heat with the yogurt.
You can also add 1 extra tsp of ginger garlic paste during this step.

Now add the mutton broth (soup) that you strained earlier.
Turn now the flame, cover the pot and let it simmer for around 35 mins. After 30 mins the broth will have reduced and the trotters will have released their gelatin and the gravy will have started to look thicker and gelatinous.

Adjust the spices if you need to at this point. Cook on medium low for around 5 to 7 minutes, watching closely or until the oil start to surface on the sides of pot.

Garnish with thinly julienne ginger, chopped cilantro and green chili.

Serve with fresh salad and yogurt.

I hope you enjoy this recipe, it’s a family recipe and my mother has been cooking it for years. This recipe is especially beneficial in the winter because it helps the body stay warm due to the spices, bone broth and the gelatin in the broth helps those with arthritis and knee problems.
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Thank you so much.