Mutton Paya is a traditional winter delicacy, slow-cooked with lamb trotters, onions, spices, and herbs. This rich, aromatic curry is full of warmth and nutrition, often enjoyed with naan or steamed rice. Its comforting taste and depth of flavour make it a popular dish during festivals and family gatherings in North India.
In a pressure cooker, add lamb trotters, onion paste, ginger, garlic, cardamoms, cinnamon, cloves, salt, turmeric powder, and 1 litre of water. Stir well. Cover and pressure cook until the pressure releases 4–5 times, ensuring the trotters turn tender and release their flavour into the broth.
Description - Step 2
Step 2: Prepare masala base
Heat the ghee in a non-stick pan. Add sliced onions and sauté until translucent and golden. Stir in red chilli powder and crushed peppercorns. Mix well to release the aroma. Add this onion-spice mixture to the pressure-cooked trotters and simmer together for enhanced flavour.
Description - Step 3
Step 3: Combine and simmer
Strain the soup into a separate pan while keeping the trotters aside. Return trotters to the soup, then add garam masala powder and chopped coriander leaves. Boil gently, allowing the flavours to meld and the gravy to thicken slightly.
Description - Step 4
Step 4: Finish with lemon juice
Before serving, squeeze in lemon juice for a fresh, tangy balance. Mix well and let it rest for a minute. Serve hot for the best taste.
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Indian
Intermediate
Main Course