Mutton Paya Recipe

Mutton Paya is desi cooking at its most soulful: trotters simmered for hours until the broth turns silky and the meat surrenders from the bone. It is a weekend breakfast ritual across Pakistan and North India, eaten with hot naan and a squeeze of lemon.

Prep time

30 mins

Cook time

180 mins

Total time

210 mins

Servings

4 servings

Calories

640

Ingredients

• 1 kg mutton trotters (paya), cleaned and cut
• 1 onion, sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 tomatoes, chopped
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 1 bay leaf, 4 green cardamoms, 1 black cardamom and 1 cinnamon stick
• Salt, to taste
• Fresh coriander, ginger juliennes, lemon wedges and naan, to serve

Instructions

1. Wash the trotters well, then boil in fresh water for 10 minutes and drain.
2. Heat a little oil in a heavy pot and fry the onion until golden, then add the ginger and garlic pastes.
3. Add the tomatoes and cook until the oil separates, then stir in the chilli, turmeric and coriander powder.
4. Add the trotters, whole spices and enough water to cover generously, then bring to a boil.
5. Cover and simmer on very low heat for 3 hours, topping up with hot water as needed, until the meat is falling off the bone.
6. Stir in the garam masala and salt, and simmer for 10 minutes more until the gravy is silky.
7. Serve hot, garnished with coriander and ginger, with lemon wedges and naan.

Pro tips

• Low and slow is non-negotiable; rushing paya leaves the meat tough and the broth thin.
• Skim the scum during the first boil for a cleaner-tasting soup.
• A pressure cooker cuts the time to about 45 minutes if you are short on time.
• Paya tastes even better the next day, once the flavours have deepened.

Frequently asked questions