Mutton Trotters or Mutton Paya Curry is a succulent and delicious Pakistani recipe, one that almost every person loves having. It’s so versatile that you can have it for breakfast, serve in the afternoon meal or for dinner, it’s loved the same way. As Eid-ul-Adha is almost here, I’m pretty much excited to have these Mutton Trotters being prepared at home by my mother. She makes the best ones, the ones rich in flavor and cooked to perfection (she’s a perfectionist – that’s where I inherited it from 😛 )
Mutton Trotters or Paya Curry (Paya is the Urdu word for “Trotters”) is a thick broth prepared with trotters (feet of goat or lamb) bones from the leg with rich gelatin covered marrow with meat. It’s traditionally cooked on slow-heat overnight or for some good 6-7 hours in flavorsome spices. Making this dish a real treat for the tastebuds.
Like Biryani, Mutton Trotters recipe varies across different cultures, even in the same country. It’s served best as a breakfast dish and goes really well with Naan, Roti or even rice. The broth also has medicinal properties and is often recommended for recuperating patients for nourishment. This recipe of Mutton Trotters that I’m sharing is a very simple one and if done right it’ll become your favorite dish too.
The most important part of the recipe is cooking the broth right, the longer cook time enables to extract the gelatin from the bones well and makes the broth richer. You can use a pressure cooker too but In my home we use the traditional slow cooking method. The second thing to keep in mind is the cleaning of the trotters. If the trotters are with hairy skin, it has to be burned carefully to remove the hair (ask your butcher to do that for you) and then rinse them clean.
Prepare this finger licking dish this Eid and enjoy the desi flavors.
Mutton Trotters (Mutton Paya Curry)
by Hirra Pervaiz September-24-2015
Mutton Trotters Curry! Succulent Mutton trotters cooked to perfection in a rich, spicy and finger-licking curry
Prep time: Cook time: Total time: Yield: serves 6-8
4-6 Mutton/lamb/goat Trotters
10 – 12 Glasses of Water
4-6 Garlic Cloves
1 tsp Ginger paste
1 Onion, chopped
1/4 tsp black pepper corns
1 tsp whole cloves
2 Bay leaves
4 Green Cardamoms
1 Black Cardamom
For the Gravy
1 Cup Ghee/Oil
1 large Onion, paste
1 tsp garlic paste
1 tsp ginger paste
1 1/2 tsp Red Chili Powder
1 tsp Salt or to taste
1/2 tsp turmeric powder
1 tsp Coriander powder
Cooked Mutton Trotters
Mutton Trotter Soup
Clean and scrub the mutton trotters with whole wheat husk, leave it on the trotters for 5 minutes and then rinse well
Now boil Mutton Trotters with the boiling ingredients listed, after the boil, simmer on low-flame for 4 hours until soft.
In another heavy-bottom pan add oil and onion paste, saute until golden. Now add the garlic and ginger paste and cook till golden and fragrant
Now add all the spices and cook together into gravy masala. Add the cooked mutton trotters to the masala and mix until coated well. Cook on high flame for 3-4 minutes, till the oil/ghee is released
Add to it the Trotters Soup (strained from whole Garam Masala)and bring it to a boil. Lower the flame and let it simmer till the gravy thickens to your desired consistency
Hey Foodie Friends! Hope you all had wonderful holidays and Eid. I’m here with Mutton Liver Masala recipe. About this Eid…I so soo love it, there is so much to do from buying of the sacrificial animal to preparing all those festive meat dishes and especially the BBQ with family and friends is ah-mazing!
My Eid day was fun, full of things happening around and of-course the FOOD! We had BBQ at our place which was really fun and I ate A-LOT! 🙂 Here’s a picture of the BBQ by my sister, do check out her FB page : Snapography
Oh coming to the recipe, as promised here is the recipe for Mutton Liver Masala. This is a Must must dish on our Eid Lunch table and my Ammi (mother) prepares it with love and its so soft and juicy – in short this is superbly Ah-mazing!
Mutton Liver Masala (Kalegi Masala)
by Hirra Pervaiz October-11-2014
Juicy and succulent Mutton Liver prepared in spicy masala – completely delicious!
Prep time: Cook time: Total time: Yield: Serves 5
1/2 Kg Mutton Liver (fresh)
1 Large Onion, finely chopped
2 Medium Tomatoes, peeled and chopped
1 1/2 tsp Ginger Paste
1 1/2 tsp Garlic Paste
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1 tsp Salt
1/2 tsp Coriander Powder
1/4 tsp Garam Masala Powder
1 Tbsp Lemon Juice
A Few Coriander Leaves, fresh and chopped
1/4 cup Ghee/Oil
1. Wash mutton liver pieces and marinate with 1/2 tsp garlic paste, 1/2 tsp ginger paste, lemon juice, salt and black pepper 2. Heat oil/ghee in a pan on medium heat and add onion. Fry for a few minutes until its soft and golden 3. Add garlic and ginger paste, saute till they change color and become fragrant 4. Now add the marinated liver pieces, along with the spices, red chili powder, turmeric powder and coriander powder. Fry for a minute 5. Then add the tomatoes, mix well and let the tomatoes cook until they are soft and oil begins to separate 6. Cover the pan and let it cook on in its own water on low-medium heat. keep stirring in between. 7. When the water evaporates, cook liver pieces on high heat for about 2 minutes, don’t overcook as they’ll become hard,add salt now (adding now because if added before it’ll harden the liver pieces)and garam masala powder. Give it a good stir 8. Dish out and garnish with fresh coriander leaves. Serve with Chapati
Eid-ul-Adha is a festival celebrated by Muslims across the globe in the honor of the willingness of Hazrat Ibrahim (A.S) to sacrifice his son Hazrat Ismail (A.S) as an act of submission to Allah’s command and thereby his son’s acceptance and willingness to be sacrificed in the name of Allah. Before this could happen, Allah intervened and provided Hazrat Ibrahim (A.S) with a lamb to be sacrificed instead.
Honoring this huge sacrifice, every year on the 10thof Zilhaj Muslims sacrifice a lamb, or any four legged animal (camel, cow, goat) as ordained in the Quran. Eid-ul-Adha is celebrated, three days where Namaz-e-Eid is offered on the first day only and sacrificial activity is done on these three days. The division of the meat of the sacrificial animal has been described in the Quran and hence is distributed in three parts. The one-third of the share is retained by the family, the other one-third is distributed among family, friends and neighbors and the last one-third is distributed among the poor and the needy.
Preparations of Eid-ul-Adha are very different from those of Eid-ul-Fitr (also known as Meethi Eid/Sweet Eid) where all sweet delicacies are prepared. Eid-ul-Adha is more like Namkeen Eid/ Salty Eid and is all about non-vegetarian spread – that too quite lavish. Given this lavish preparation of delicacies with the sacrificial meat, there is a lot to do on the Eid day and therefore some things can be done in advance to lessen the hustle bustle in the kitchen that day.
So, I’m sharing with you all some tried and tested tips and ideas to lessen your burden on Eid day
Here is a screenshot:
Download these Tips & Ideas HEREand enjoy your Eid-ul-Adha with your family and friends!