Mutton Paya Curry Recipe

 Mutton Paya Curry Recipe

 Ingredients

For boiling paya:
Mutton paya (trotters) – 4 pieces (cleaned well)
Water – 6 cups
Onion – 1 (sliced)
Garlic – 6–8 cloves
Ginger – 1-inch piece
Salt – to taste
Turmeric powder – ¼ tsp

For the curry:
Oil or ghee – 4 tbsp
Onion – 2 (finely sliced)
Ginger-garlic paste – 1½ tbsp
Tomato – 2 (pureed or finely chopped)
Red chili powder – 1½ tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Garam masala – 1 tsp
Black pepper powder – ½ tsp
Salt – to taste
Fresh coriander – for garnish

 Method

1. Clean and Boil the Paya:
Wash the paya thoroughly.
In a pressure cooker, add paya, onion, garlic, ginger, salt, turmeric, and water.
Pressure cook for 6–8 whistles or until the paya turns soft and gelatinous.
Strain the stock (yakhni) and keep both the paya and broth aside.

2. Prepare the Masala Base:
Heat oil or ghee in a deep pan.
Add sliced onions and sauté till golden brown.
Add ginger-garlic paste and fry for a minute.
Add tomato and cook till it softens and oil separates.

3. Add Spices:
Mix in red chili powder, coriander powder, turmeric, garam masala, and pepper powder.
Fry for 1–2 minutes till aromatic.

4. Combine & Simmer:
Add the boiled paya and mix well with the masala.
Pour in the reserved broth (yakhni) and stir.
Cover and simmer for 25–30 minutes on low flame until the gravy thickens and turns rich.

5. Finish & Serve:
Adjust salt and spice to taste.
Garnish with fresh coriander leaves.
Serve hot with steamed rice, appam, idiyappam, or naan.

 Tips
For extra flavor, roast a few whole spices (cloves, cardamom, cinnamon) in the beginning.
The longer you simmer, the richer and silkier the gravy becomes.
For a spicier version, add ½ tsp of black pepper and green chilies.