Authentic Mutton Paya Recipe | Traditional Goat Leg Paya for a Rich & Flavorful Meal

Mutton Paya is a traditional indian delicacy made by slow-cooking goat trotters with aromatic spices to create a rich, flavorful broth. This dish is renowned for its gelatinous texture and is often enjoyed during colder months.

Ingredients (Serves 4-6)

For Cleaning the Paya:

• 6-8 goat trotters (mutton paya)
• 1 teaspoon turmeric powder
• Water, as needed

For the Broth:

• 1.5 liters water
• 1 teaspoon turmeric powder
• 1 teaspoon black pepper powder

For the Masala Paste:

• 5 green chilies
• 1/2 cup tomatoes, roughly chopped
• 1/2 cup onions, chopped
• 10 cloves garlic
• 1-inch piece ginger
• 1.5 teaspoons fennel seeds
• 1 teaspoon cumin seeds
• 2 teaspoons black peppercorns
• 1 teaspoon coriander seeds
• 1/2-inch piece cinnamon
• 1 cardamom pod
• 2 cloves
• Small piece of star anise
• 1 teaspoon coconut oil or Indian sesame oil
• 10 cashews
• 1 teaspoon white poppy seeds (khus khus)
• 1/4 cup fresh coconut
• 1 cup water (for soaking; use the same water to grind)
• 1 teaspoon salt

For the Stew:

• 1 teaspoon coconut oil or Indian sesame oil
• 2 sprigs curry leaves
• 1/4 cup onions, sliced
• 1/4 cup tomatoes, sliced
• 1 teaspoon salt
• 5 whole green chilies (for flavor; do not cut these)

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Instructions

Step 1: Clean the Mutton Paya

1. Heat a liter of water in a large pan until hot. Add a heaping teaspoon of turmeric powder.
2. Add the goat trotters and let them boil for a minute. Remove from heat and strain.
3. Using a paring knife, gently scrape the trotters to remove any residual hair and blackened bits. Be careful not to remove too much skin. Wash well and set aside. Cut each trotter into two to three pieces.

Step 2: Prepare the Broth

1. In a pressure cooker, add the cleaned trotters, 1.5 liters of water, a teaspoon of turmeric, and a teaspoon of black pepper powder.
2. Cook on low flame for 90 minutes.
3. After 90 minutes, remove from heat and let the pressure release naturally. The mutton leg broth is now ready.

Step 3: Make the Masala Paste

1. In a pan, heat a teaspoon of coconut oil or Indian sesame oil. Add all the dry spices and sauté for a minute until fragrant.
2. Add the onions, tomatoes, ginger, garlic, and green chilies. Add salt. Sauté for 5 minutes.
3. Remove from heat and let it cool slightly. Transfer the mixture to a blender. Rinse the pan with a cup of the cooked mutton broth and add it to the blender. Grind to a smooth paste and set aside.

Step 4: Prepare the Finishing Paste

1. Soak the cashews, white poppy seeds, and fresh coconut in a cup of water for 15 minutes.
2. Grind the soaked mixture to a smooth paste using the same water. Set aside.

Step 5: Assemble the Stew

1. In a large pot, heat a teaspoon of coconut oil or Indian sesame oil. Add the curry leaves and sauté for a few seconds.
2. Add the sliced onions and sauté until translucent.
3. Add the sliced tomatoes and cook until soft.
4. Pour in the masala paste and cook for 5 minutes, stirring occasionally.
5. Add the cooked trotters along with the broth. Mix well.
6. Add the finishing paste and whole green chilies. Stir to combine.
7. Cover and simmer on low heat for 30 minutes, allowing the flavors to meld.
8. Adjust salt to taste.

Step 6: Serve

1. Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.

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This recipe offers an authentic taste of Mutton Paya, capturing the traditional flavors and textures that make this dish a beloved classic in South Asian cuisine.