Mutton Trotters or Mutton Paya Curry is a succulent and delicious Pakistani recipe, one that almost every person loves having. It is so versatile that it can be served as a breakfast, an afternoon meal or for dinner, it is loved the same any time of the day. As Eid-ul-Adha is almost approaching, I am so excited to have home-made Mutton Trotters prepared with love by my mother. She makes the best Mutton Paya curry, which she learnt making from her mother, my nano (maternal grandmother). The curry has a rich flavour and is 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”), as the name of the dish, is made with goat or lamb trotters. The curry is a thick a broth that is infused with the rich gelatin from bone marrow with meat. Traditionally Mutton trotters are slow-cooked overnight or for some good 6 to 7 hours with aromatic spices to enhance the flavour of the dish. It is the slow-cooking method that brings out all the flavour in the curry and makes this dish a real treat for the tastebuds.
Like Biryani, Mutton Trotters recipe varies across different cultures, even in the same country. It is served best as a breakfast dish and goes really well with Naan, Roti or even rice. The broth also has excellent medicinal properties and is often recommended for recuperating patients for nourishment. The recipe of Mutton Trotters that I am sharing is very simple and if done right it will become your favourite 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 should be burnt carefully to remove all 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)
- 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
- Serve with Naan, Roti or Rice
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