📝 About This Recipe
A crown jewel of Nizami cuisine, Mutton Paya is a luxurious, gelatinous stew made from slow-cooked goat trotters and a blend of aromatic spices. This Halal delicacy is celebrated for its rich, sticky texture and restorative properties, traditionally enjoyed as a hearty breakfast or a celebratory dinner. The long simmering process coaxes deep marrow flavors into a fragrant, thin gravy that warms the soul and delights the palate.
🥗 Ingredients
The Trotters (The Star)
- 6-8 pieces Mutton Trotters (Paya) (cleaned, scorched, and cut into 3-inch pieces)
- 2 tablespoons Wheat Flour (Atta) (for cleaning the trotters)
The Aromatic Base
- 3 large Onions (thinly sliced)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 4 tablespoons Ghee (Clarified Butter) (can substitute with neutral oil)
Whole and Ground Spices
- 1 set Whole Garam Masala (4 cloves, 4 green cardamoms, 2 black cardamoms, 2-inch cinnamon stick, 2 bay leaves)
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1.5 tablespoons Coriander Powder
- 1 teaspoon Garam Masala Powder (added toward the end)
- to taste Salt (approx 1.5 teaspoons)
The Finishing Touches
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Mint Leaves (torn)
- 1 inch Ginger (julienned for garnish)
- 1 whole Lemon (cut into wedges)
👨🍳 Instructions
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1
Clean the trotters by rubbing them with wheat flour and salt to remove any lingering hair or debris. Rinse thoroughly under cold running water and pat dry.
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2
In a heavy-bottomed stockpot or a large pressure cooker, heat the ghee over medium heat until shimmering.
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3
Add the whole spices (cloves, cardamoms, cinnamon, and bay leaves). Sauté for 30-60 seconds until they release their fragrance.
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4
Add the sliced onions and sauté until they turn a deep golden brown. This 'biryani-style' browning is crucial for the color and depth of the gravy.
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5
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
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6
Add the cleaned trotters to the pot. Sear them on high heat for 5-7 minutes, stirring constantly, until the meat is slightly browned.
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7
Lower the heat and add the turmeric, red chili powder, coriander powder, and salt. Add a splash of water to prevent the spices from burning and sauté for another 3 minutes.
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8
Pour in 6-8 cups of water. The trotters need plenty of liquid to cook and create that signature thin, sticky broth.
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9
If using a pressure cooker, seal the lid and cook on medium-low heat for 45-60 minutes after the first whistle. If using a regular pot, cover tightly and simmer on low for 3.5 to 4 hours.
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10
Check the meat; it should be 'fall-off-the-bone' tender, and the broth should feel slightly tacky/sticky between your fingers due to the released collagen.
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11
Stir in the garam masala powder and half of the fresh cilantro and mint. Simmer uncovered for 10 more minutes to thicken the gravy slightly.
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12
Taste and adjust salt if necessary. The final consistency should be a thin, flavorful soup, not a thick curry.
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13
Turn off the heat and let the stew rest for 10 minutes before serving; this allows the fat (rogon) to rise to the top.
💡 Chef's Tips
For the most authentic flavor, cook the Paya overnight on the lowest possible flame; the slow breakdown of collagen is what creates the perfect texture. Always use fresh ginger-garlic paste; the bottled versions lack the punch needed to balance the richness of the trotters. If the gravy is too thin, you can mash one piece of cooked trotter marrow or add a teaspoon of roasted gram flour (besan) slurry to slightly body it up. Ensure the trotters are cleaned perfectly; any leftover hair will ruin the texture of the stew. Don't skimp on the lemon juice at the end; the acidity is essential to cut through the heavy, fatty richness of the marrow.
🍽️ Serving Suggestions
Serve piping hot with 'Naan' or 'Kulcha' to soak up the delicious broth. Pair with 'Sheermal', a slightly sweet saffron-flavored bread, for a traditional Nizami experience. Accompany with a side of fresh lime wedges, sliced green chilies, and julienned ginger for DIY seasoning. A simple side of 'Kachumber' salad (cucumber, tomato, onion) provides a refreshing crunch. Finish the meal with a cup of hot Suleimani tea to aid digestion.