CURRY
Mutton Paya
A rich and comforting traditional curry made with slow-cooked mutton trotters, aromatic spices, and a flavorful broth. A hearty delicacy best enjoyed with naan or freshly baked kulcha.
- Prep Time 10-15 min
- Cook Time 30-35 min
- Serves 3-4
- Difficulty Hard
Method
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Heat oil or ghee in a large pot and fry the sliced onions until golden brown.
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Add ginger-garlic paste and sauté until fragrant.
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Stir in tomatoes and cook until soft.
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Add turmeric, red chilli powder, coriander powder, cumin powder, black pepper, and salt.
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Cook the masala until the oil separates.
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Add the cleaned mutton trotters and mix well to coat with the spices.
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Pour in the water and bring to a boil.
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Cover and simmer on low heat for 4–5 hours, or pressure cook until the trotters become tender.
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Sprinkle garam masala and simmer for another 10 minutes.
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Garnish with fresh coriander, ginger, green chillies, and lemon wedges.
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Serve hot with naan or kulcha.
Chef Tips
- Slow cooking develops a richer flavor and naturally thickens the broth.
- Roast and crush whole coriander seeds for a deeper, authentic aroma.
