MUTTON PAYA CURRY
Warm Your Soul with Mutton Paya Curry, a traditional dish that celebrates the culinary heritage of South Asia. Made with tender mutton trotters, this slow-cooked curry is infused with aromatic spices, ginger-garlic goodness, and a touch of creamy yogurt, resulting in a dish that's both comforting and deeply satisfying.
Each bite offers a delightful blend of textures, with the succulent trotters simmered to perfection, allowing the spices to meld beautifully. Garnished with fresh coriander and julienne ginger, this curry is not just a meal; it's an experience to savor. Serve it hot with naan, roti, or rice, and finish with a squeeze of lemon for that extra zing! Perfect for gatherings or a cozy dinner, Mutton Paya Curry is sure to warm the heart and delight the palate.
- 10 Mutton Trotters (Paya)
- 1 tablespoon Ginger-Garlic Paste
- 2 Onions, pureed coarsely
- 50 ml Yogurt, whisked
- 2 tablespoons Oil or Ghee
- 2 Bay Leaves
- 1 Cinnamon Stick
- 4 Green Cardamoms
- 2 Black Cardamoms
- 7 Cloves
- 1 teaspoon Cumin Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- Salt, to taste
- Fresh Coriander Leaves, chopped (for garnish)
- Ginger, julienne cut (for garnish)
- Lemon Wedges (for serving)
- - Rinse the mutton trotters under cold running water to remove any surface dirt and impurities.
- - Use a small knife or a kitchen torch to carefully singe off any remaining hair on the trotters. Be cautious not to burn the skin.
- - Trim any excess fat using a sharp knife. Focus on removing thick layers of fat that may affect the taste and texture of the dish.
- - Soak the cleaned trotters in a mixture of water and vinegar (or lemon juice) for about 30 minutes. This helps to further cleanse them and removes any strong odors.
- - After soaking, give the trotters one last rinse under running water, ensuring that they are clean and free of any residual fat or odor.
- - Once cleaned, set the trotters aside in a bowl, ready for cooking.
- - In a large pot or pressure cooker, heat oil or ghee over medium heat.
- - Add coarsely pureed onions and sauté them until they turn slightly brown. This should take about 5-7 minutes. Stir occasionally to ensure even cooking and prevent burning.
- - Stir in the ginger-garlic paste and sauté for approximately one minute. Continue cooking until the raw aroma disappears, indicating that the paste is well-cooked.
- - Add whole spices such as bay leaves, cinnamon stick, green cardamoms, black cardamoms, and cloves to the pot. Sauté for a couple of minutes until the spices become fragrant and begin to release their essential oils.
- - Mix in ground spices like cumin powder, red chili powder, coriander powder, turmeric powder, and salt. Stir well to combine and cook for another minute, allowing the spices to toast slightly.
- - Lower the heat and carefully add the whisked yogurt to the pot. Stir continuously to prevent the yogurt from curdling. Cook the mixture until the oil starts to separate from the masala, indicating that the spices are well blended.
- - Introduce the cleaned mutton trotters into the pot. Fry them with the spice mixture over high heat for about 5 minutes, ensuring they are well-coated in the flavorful masala.
- - Pour enough water into the pot to completely cover the trotters. Bring the mixture to a boil, then reduce the heat to low.
- - Cover the pot and allow the trotters to cook for about 3-4 hours. If using a pressure cooker, cook them for about 1.5 to 2 hours, or until the trotters are tender. Check occasionally and add more water if needed to maintain the desired consistency.
- - Once the trotters are tender, check the gravy's consistency. If it's too thin, allow it to simmer uncovered for about 30-40 minutes. This will help thicken the gravy and allow the flavors to meld together.
- - Remove the pot from the heat and garnish the curry with freshly chopped coriander leaves and julienne-cut ginger for added flavor and visual appeal.
- - Serve the hot mutton paya curry with naan, roti, or rice. To enhance the dish, squeeze some fresh lemon juice over the top just before eating for a refreshing tang.
The slow cooking process allows the trotters to release their natural gelatin, resulting in a thick, luscious gravy
Adjust the heat by varying the amount of red chili powder or by using different types of chili peppers.
Leftover Mutton Paya Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve as it sits, making it even more delicious upon reheating.
Gently reheat the curry on the stovetop over low heat. Add a little water if the gravy has thickened too much during storage.