Mutton Paya
A rich and aromatic Indian curry made with lamb trotters slow-cooked with warm spices, ginger, and garlic until incredibly tender. Traditionally served with naan or rice for an authentic Hyderabadi feast.
- Total time
- 180 min
- Servings
- 4
- Calories
- 542
- Protein
- 48g
Ingredients
- 1.5 kg lamb trotters (paya), cleaned and cut into pieces
- 4 tbsp ghee
- 3 large onions, thinly sliced
- 3 tbsp ginger paste
- 4 tbsp garlic paste
- 2 whole green chili, minced
- ½ cup yogurt
- ½ cup tomato puree
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 whole black cardamom
- 4 whole green cardamom
- 1 2-inch piece cinnamon stick
- 2 whole bay leaves
- 8 whole black peppercorns
- 4 whole cloves
- ¾ tsp turmeric powder
- 1.5 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp garam masala powder
- 1.5 tsp salt
- 3 cups water
- ¼ cup fresh cilantro, chopped
- 2 tbsp fresh mint, chopped
Instructions
- 1
Clean the lamb trotters thoroughly under running water and parboil them in salted water for 10 minutes. Drain and set aside.
- 2
Lightly crush coriander seeds, cumin seeds, black cardamom, green cardamom, cinnamon, bay leaves, peppercorns, and cloves using a mortar and pestle.
- 3
Heat ghee in a heavy-bottomed pot over medium-high heat. Add sliced onions and cook until golden brown and crispy, about 12-15 minutes. Remove half the onions and reserve for garnish.
- 4
Add ginger paste, garlic paste, and minced green chili to the remaining onions in the pot. Stir well for 2 minutes until fragrant.
- 5
Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring constantly.
- 6
Stir in yogurt and tomato puree. Cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly.
- 7
Add the parboiled lamb paya to the pot. Stir gently to coat evenly with the spice mixture.
- 8
Add the crushed whole spices and salt. Pour in the water. Bring to a boil, then reduce heat to low.
- 9
Cover the pot with aluminum foil, then place the lid on top. Simmer for 2.5 to 3 hours until the meat is extremely tender and almost falling off the bone, stirring occasionally.
- 10
When the meat is tender, increase the heat to medium. Stir in the garam masala powder and simmer uncovered for another 10 minutes until the gravy reduces and thickens to desired consistency.
- 11
Taste and adjust salt and spices as needed. Garnish with reserved crispy onions, fresh cilantro, and mint.
- 12
Serve hot with naan, roti, or steamed basmati rice.
Tools you’ll need
- Large pot with lid (5-quart capacity)
- Heavy-bottomed cooking pot
- Mortar and pestle
- Knife and cutting board
- Slotted spoon
- Aluminum foil
- Measuring spoons and cups
- Wooden spoon
- Thermometer (optional, for temperature monitoring)
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