Authentic Mutton Paya, Goat Trotters

Picture this: a steaming bowl of tender trotters in a flavorful broth, infused with aromatic spices and served with a sprinkle of fresh cilantro. That, my friends, is the magic of Paye—a popular Pakistani dish made during festive season.

What is Paya?

Paye, which literally translates to trotters/feet is a popular dish in many South Asian countries particularly Pakistan and Bangladesh. It's essentially a soup/stew made by simmering goat trotters with aromatic spices like ginger, garlic, and turmeric until they become tender. This slow cooking process allows the flavors to meld and the collagen from the trotters to infuse the broth, resulting in a rich and flavorful soup. Serve the paya hot, garnished with fresh cilantro and a squeeze of lime juice, alongside some warm naan bread for a truly comforting meal.

Paya is a celebratory dish in South Asia prepared during festivals and special occasions such as the big Eid-al-Azha, weddings, and family feasts. It's a delicacy for sure and to some extent an acquired taste. In my house, we LOVE paye.

What Makes the Paya Sticky?

The key characteristic of a good paya is its gelatinous texture and mouth feel. The stickiness in paya comes from the collagen present in the trotters. As the trotters simmer slowly in water, the collagen breaks down and transforms into gelatin, which gives the broth a sticky consistency. This gelatin adds richness and depth of flavor to the dish.

Quick Tips to Make the Best Paye:

1. Select Quality Ingredients: Start with fresh, high-quality lamb or goat trotters WITH SKIN, ensuring they're properly cleaned and free from hair.
2. Layer Flavors: Take your time to sauté the onions and spices until fragrant and golden, allowing the flavors to develop and meld together.
3. Slow Cooking: Allow the Paye to simmer on low heat, allowing the trotters to become tender and the flavors to intensify.
4. Adjust Seasonings: Taste and adjust the seasoning according to your preference, adding more salt, chili powder, or garam masala as needed. This recipe uses minimal ingredients.
5. Garnish with Fresh Herbs: Finish off your Paye with a generous sprinkle of fresh cilantro or parsley, adding a burst of color and freshness to the dish.

Easy & Authentic Mutton Paya

Izzah Khan

Learn how to make the South Asian Paya recipe-a culinary delicacy prepared by simmering goat trotters/feet in a flavorful broth with aromatic spices.

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Prep Time 5 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Pakistani

Servings 10 servings

Ingredients

  

How to Make the Stock/Yakhni

• 4 bay leaves
• 10 cloves
• 2 tablespoon whole black pepper
• 2 tablespoon whole coriander seed
• 1 2 inch cinnamon stick
• ¼ of an onion
• 8 garlic cloves
• 1 thumb-sized piece of fresh ginger
• 1 teaspoon salt
• 8-10 cups of water
• 5-6 lbs paye with skin, hair removed

How to make the Paya

• ½-3/4 cup oil
• 3 red onions pureed, without water
• 1 tablespoon ginger garlic paste
• 2 tablespoon coriander powder
• 1 tablespoon red chili powder
• 1 teaspoon Kashmiri red chili for color
• 1 teaspoon turmeric
• 1 tablespoon salt or to taste
• ½ teaspoon garam masala you can add this at the end but I prefer with all the spices

Instructions

 

• In your Instant Pot or large cooking pot, add all the ingredients for the stock/yakhni.
• Pressure cook in your Instant Pot for 25-30 minutes until the trotters are tender.
• While the stock is being prepared, sauté the puréed onions until golden, then add spices and ginger garlic paste.
• Next, strain the stock from the Instant Pot and discard whole spices.
• Drop the trotters into the onion masala and stir well for 5-10 minutes on medium to low heat.
• Add a cup or two of the strained stock to loosen up the masala before pouring all of the stock into the pan.
• Let the Paya come to a boil, then cover and slow cook on low heat for an hour. The longer you go, the more luscious it will be but generally an hour is okay.
• When serving, ladle the broth with a couple of trotters and garnish with fresh cilantro. Serve with hot naan.