Mutton Paya (Trotter Curry) Recipe

The magic of Paya lies in the slow cooking process, where the trotters release their natural collagen, creating a thick, silky gravy that coats every spoonful. This dish is often prepared for breakfast or as a special weekend treat, served with fresh naan or steamed rice. The combination of aromatic spices, tender meat, and rich, bone-deep flavor makes Mutton Paya a dish that’s both nourishing and deeply satisfying.

Serves: 4-6 people

Cooking Time: 3 hours 30 minutes

Preparation Time: 30 minutes

What You’ll Need

For the trotters:

• 2 pounds mutton or goat trotters, cleaned and chopped
• 1 tablespoon salt
• 1 teaspoon turmeric powder
• 2 bay leaves
• 4-5 green cardamom pods
• 1 black cardamom pod
• 1 cinnamon stick

For the curry base:

• 2 large onions, thinly sliced
• 6 cloves garlic, minced
• 2-inch piece fresh ginger, minced
• 3 tablespoons cooking oil or ghee
• 2 large tomatoes, chopped
• 1 cup plain yogurt, whisked

For the spice blend:

• 1 tablespoon coriander seeds, ground
• 1 teaspoon cumin seeds, ground
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt (or to taste)

For garnish:

• Fresh cilantro leaves, chopped
• Fresh mint leaves, chopped
• 1 large onion, thinly sliced and fried until golden
• 2-3 green chilies, sliced
• 1 tablespoon fresh ginger, julienned

Preparing the Trotters

Start by thoroughly cleaning the trotters under cold running water. If your butcher hasn’t already done so, you may need to scrape off any remaining hair or debris. Some people prefer to soak the trotters in salt water for 30 minutes before cooking to remove any remaining impurities.

Place the cleaned trotters in a large pot and cover them with water. Add the salt, turmeric, bay leaves, green cardamom pods, black cardamom, and cinnamon stick. Bring the water to a boil, then reduce heat and let it simmer for about 1 hour and 30 minutes, or until the meat begins to separate from the bones.

During this initial cooking, you’ll notice foam forming on the surface. Skim this off regularly to keep the broth clear. The trotters are ready when the meat feels tender and the cooking liquid has reduced to about half.

Building the Curry Base

While the trotters are cooking, prepare your curry base. Heat the oil or ghee in a heavy-bottomed pot over medium heat. Add the sliced onions and cook them slowly until they turn deep golden brown. This takes patience, about 15-20 minutes, but it’s crucial for the flavor of your curry.

Add the minced garlic and ginger to the golden onions and cook for another 2-3 minutes until fragrant. The mixture should smell amazing at this point, with the aromatics releasing their oils.

Add the chopped tomatoes to the pot and cook them until they break down and become mushy, about 8-10 minutes. The tomatoes will add acidity and help create the base of your curry.

Combining the Spices

Mix all the ground spices together in a small bowl with a tablespoon of water to form a paste. This prevents the spices from burning when you add them to the hot oil.

Add the spice paste to the onion and tomato mixture, stirring constantly for about 2 minutes. The spices should be fragrant but not burnt. If the mixture starts to stick, add a splash of water.

Gradually add the whisked yogurt to the pot, stirring continuously to prevent it from curdling. The yogurt will help tenderize the meat and add a creamy texture to the curry.

Bringing It All Together

Once the trotters are tender, strain them and reserve the cooking liquid. You’ll need this flavorful stock for your curry. Add the cooked trotters to the spice and yogurt mixture, stirring gently to coat them with the curry base.

Pour in about 2-3 cups of the reserved cooking liquid, or enough to cover the trotters. The amount depends on how thick you want your curry. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 1 hour.

During this time, the curry will thicken naturally as the collagen from the trotters continues to break down. Stir occasionally and add more cooking liquid if the curry becomes too thick.

The Final Simmer

In the last 30 minutes of cooking, the curry should be thick enough to coat the back of a spoon. The meat should be falling off the bones, and the gravy should have a rich, glossy appearance from all the natural gelatin.

Taste and adjust the seasoning. Add more salt, chili powder, or garam masala as needed. The curry should be well-balanced with a rich, spicy flavor and a hint of tanginess from the yogurt.

Serving Your Paya

Serve the Mutton Paya hot, garnished with fresh cilantro, mint leaves, fried onions, sliced green chilies, and julienned ginger. The traditional accompaniments are fresh naan bread, particularly the soft, fluffy kind that’s perfect for soaking up the rich gravy.

This dish is also excellent with basmati rice or even simple chapati. Many people enjoy it as a hearty breakfast with a cup of strong tea, especially during winter months.

Tips for Perfect Paya

The key to great Paya is patience and slow cooking. Don’t rush the process, as the collagen needs time to break down properly. If you’re short on time, you can use a pressure cooker to reduce the initial cooking time of the trotters to about 45 minutes.

Make sure to skim the foam during the initial boiling of the trotters to keep your curry clear and appetizing. The dish actually improves with time, so consider making it a day ahead and reheating it gently before serving.

Store any leftovers in the refrigerator, where the curry will set into a jelly-like consistency due to the natural gelatin. Simply reheat gently, adding a little water if needed, and it will return to its liquid state.

This Mutton Paya recipe brings the authentic flavors of traditional Pakistani cuisine to your kitchen, creating a dish that’s both nourishing and deeply satisfying.