Easy & Authentic Mutton Paya
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.
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.