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Mutton Paya
Mutton Paya is a traditional Indian recipe (from South India) for a classic curry of pressure-cooked goat feet in an aromatic spice base with yoghurt and onion. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mutton Paya.
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesMilk RecipesIndian Recipes
This is a traditional stew of goat’s feet from Southern India that’s rich in connective tissue and collagen served in a tomato and coconut gravy.
Ingredients:
500g goat trotters (Paya) cut into small pieces (about 3 legs) or use lamb
1 medium onion sliced for cooker
100g sliced onion for kadhai
1 tsp ginger and garlic paste combined
1 tsp red chilli powder
1 tbsp shahi jeera (black cumin)
3 bay leaves
3 green chillies
60ml (¼ cup) whisked yoghurt
1 tbsp lemon juice
3 tbsp chopped coriander leaves
3cm piece of ginger, peeled and julienned
1 tsp salt
4 tbsp cooking oil
Paya Curry Spice Blend:
2 tbsp fennel seeds
1 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp peppercorns
8 cloves
5 green cardamom
3cm long cinnamon stick
1 black cardamom pod, crushed
To wash the trotters:
3 tbsp plain flour (maida)
1 tbsp white vinegar
Method:
Pop off the keratin sheaths covering the goat (or lamb) feet. Place in a bowl then sprinkle over 2 to 3 tbsp the flour (Maida). Mix well and rinse by pouring water into the bowl. Wash the pieces well and discard the water. Take a butter knife and scrub the surface of each paya piece. Rinse again with water to get rid of all the flour stuck on the pieces. Now add 1 tbsp of white vinegar and pour some water into the bowl of paya pieces. Rinse well and discard the vinegar water.
For the Paya Curry Spice Mix: Place a pan over low heat and add all the ingredients for the paya masala powder. Toast on low heat for 2 to 3 minutes. Turn the spice mixture onto a plate and set aside to cool. Once cold, grind to a smooth powder and set aside.
Heat 4 tbsp of cooking oil in a pressure cooker and add 3 bay leaves, 1 tbsp shahi jeera, and the sliced onion. Fry over medium heat for about 6 minutes until the onion is soft and light brown. Then add 1 tsp ginger garlic paste and fry over low heat for 1 minute.
Now add the paya masala powder, prepared above, and stir well with onions. To this add 1 tsp red chilli powder and ½ cup of hot water to avoid the masala from sticking or burning. Stir well and add the trotters (paya pieces) to the cooker. Fry the paya with the spices on high heat for 1 minute.
Pour in 500ml (2 cups) water and add 1 tsp salt. Close the lid and pressure cook for 45 to 50 minutes on medium-low heat (no need to count the whistles), until the trotters are very tender.
After this time, the meat and gristle should be very tender and falling off the bone. If the feet have not reached this stage continue pressure cooking for a few minutes more.
Now place a non-stick kadhai, work or saucepan over medium heat. When hot add 4 tbsp cooking oil. Fry the sliced onions for about 6 minutes until golden in colour. Remove the fried onions with a slotted spoon then pound or grind to a smooth paste.
Return the fried onion paste to the pan and cook over low heat with the sliced green chillies and yoghurt for 2 minutes. Now add in the cooked paya mixture from the pressure cooker and stir well to combine.
Finally, add 1 tbsp lemon juice along with the coriander leaves and ginger strips. Add more water, if needed to give the gravy your desired consistency. Continue cooking over low heat for 10 minutes more, to allow the flavours to meld.
Take off the heat and serve with naan breads or rotis.
