📝 About This Recipe
A crown jewel of North Indian Muslim cuisine, Paya Curry is a rich, gelatinous stew made from slow-cooked lamb or goat trotters. This dish is celebrated for its deep, soul-warming flavors and nutritional benefits, featuring a broth infused with marrow and a complex blend of warm spices. Perfect for cold mornings or festive dinners, it represents the pinnacle of patience and traditional Mughlai culinary artistry.
🥗 Ingredients
The Paya (Trotters)
- 6-8 pieces Mutton Trotters (Paya) (cleaned and scorched to remove hair)
- 1/4 cup Wheat Flour (Atta) (used for cleaning the trotters)
The Aromatic Broth (Yakhni)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1/2 teaspoon Turmeric Powder
- 1 set Whole Spices (2 bay leaves, 4 cloves, 1 black cardamom, 2-inch cinnamon stick)
- to taste Salt
- 6-8 cups Water (enough to submerge the trotters generously)
The Curry Base (Masala)
- 4 tablespoons Ghee (clarified butter)
- 3 large Onions (finely sliced)
- 1/2 cup Yogurt (whisked until smooth)
- 1.5 tablespoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 2 tablespoons Coriander Powder
- 1 teaspoon Garam Masala Powder (authentic North Indian blend)
The Finishing Touches
- 1 inch Fresh Ginger (cut into fine juliennes)
- 1/2 cup Fresh Cilantro (finely chopped)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1 whole Lemon (cut into wedges)
👨🍳 Instructions
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1
Clean the trotters thoroughly by rubbing them with wheat flour (atta) and salt; let sit for 10 minutes, then scrub under running water to ensure all impurities and residual hair are removed.
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2
In a large heavy-bottomed pot or pressure cooker, add the cleaned trotters, 2 tablespoons of ginger-garlic paste, turmeric, whole spices (bay leaves, cloves, cardamom, cinnamon), salt, and 6-8 cups of water.
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3
If using a pressure cooker, cook on medium-low heat for about 60-90 minutes until the meat is tender and falling off the bone. If slow-cooking in a pot, simmer covered for 4-5 hours.
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4
Once cooked, strain the broth (yakhni) into a separate bowl and keep the trotters aside. Discard the spent whole spices.
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5
In a separate heavy pot, heat the ghee over medium flame. Add the sliced onions and fry until they are a deep golden brown (Birista style), being careful not to burn them.
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6
Remove half the fried onions, crush them once cooled, and set aside. To the remaining onions in the pot, add a splash of water to stop the cooking process.
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7
Lower the heat and add the red chili powder and coriander powder. Sauté for 1 minute until fragrant, adding a tablespoon of water if the spices look like they might burn.
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8
Stir in the whisked yogurt and the crushed fried onions. Whisk constantly on low heat until the oil (ghee) begins to separate from the masala base.
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9
Add the cooked trotters to this masala and sauté for 5 minutes, allowing the meat to absorb the spices.
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10
Pour the reserved broth (yakhni) back into the pot. Bring the curry to a boil, then reduce heat to low and simmer for 20-30 minutes to allow the flavors to meld.
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11
Sprinkle the garam masala over the curry and adjust the salt if necessary. The consistency should be thin but rich and sticky.
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12
Garnish generously with fresh ginger juliennes, chopped cilantro, and slit green chilies. Cover and let it rest for 10 minutes before serving.
💡 Chef's Tips
Always use fresh trotters rather than frozen for the best gelatinous texture. If the gravy is too thin, you can thicken it by adding a tablespoon of roasted gram flour (besan) mixed with water. Slow cooking over a low flame (Dum) yields a much deeper flavor than high-pressure cooking. For an authentic 'Tari' (oil layer), don't skimp on the ghee; it carries the spice flavors. Clean the trotters twice—once with flour and once with warm water—to ensure no smell remains.
🍽️ Serving Suggestions
Serve piping hot with Khamiri Roti or Naan to soak up the rich broth. Pair with fragrant Jeera Rice or steamed Basmati rice for a gluten-free option. Always serve with extra lemon wedges on the side to cut through the richness. A side of thinly sliced red onions and mint chutney complements the dish perfectly. In North India, this is traditionally enjoyed as a breakfast dish with hot 'Kulcha'.