Mutton Paya is going to blow your mind and your taste buds!
About this recipeā¦.let me share my nostalgic memories associated with “Paya”. When I worked in Chennai (South India) my colleagues and I used to splurge when our spirits needed a boost, and Mughal’s Zaika always came through for us. Mughal’s Zaika is a small age old restaurant and every dish at the hotel is fantastic, but the Biryani and Aatukal paya /mutton paya is by far the crown jewel on the menu! Once itās cooked and served; they are sold out in no time! For some reason I always ended up ordering this delicacy whenever we ate there. On knowing my temptation towards this recipe; my amma (mom) tried making it, though it tasted yum, I have yet to taste one that comes close to matching the flavor and snap of the original.
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Yes, it’s time-consuming and involved, but well worth the effort. This is such a healthy and yummy dish, especially if you do have a little something to add on the side; Idiyappam, Appam, Naan, Roti.
Do try it if you get hold of Lamb/Goat Trotters, it is amazingly good…Enjoy!
Mutton Paya Recipe – Aatukal Paya Recipe – Lamb-Goat Trotters in a Spicy Rich Gravy Recipe
Cooking Time : 1 1/2 hr in pressure cooker (or) 4 1/2 hrs in traditional cooking
Serves : 6
To Pressure Cook :
Mutton /Lamb /Goats trotters : 5-6 (2 feet and leg of lamb chopped into pieces)
Black Peppercorns : 1/4 tsp
Sesame Seeds : 2 tbsp
Green Cardamom : 6 pods
For Gravy :
Onion : 1 (large, finely chopped )
Garlic : 8-10 cloves
Ginger : 2″ piece
Yogurt /Curd : 4 tbsp (whisked well)
Salt to taste
Juice of 1 lemon
How to Clean Goat/Lamb/Mutton Trotters for Paya:
2. First thoroughly rinse in clear running water. Now you need to remove any hair that the butcher left on them.
3. You can do this by burning them off with a flame from a gas or with butane torch (The kind chefs use to toast meringue). (Note: Be patience and do it carefully so as not to scorch the skin – both yours and the trotter’s)
4. Make sure to check the trotters burnt properly and hair is removed completely; if there are any remains of burnt hair then scrap the burnt hair using a knife.
5. Then scald them in boiling water for about 2-3 minutes. Then give them a soak in 1/2 cup undiluted lemon or lime juice or vinegar 10-15 minutes. (Or) scrub well the trotters with a mixture of rice flour and salt for 10 minutes and left to soak in the mixture for 5 mins to draw out dirt and toxins.
8. Pour enough water to the cleaned mutton trotters, so that all the pieces will be immersed completely, cook uncovered and allow to boil. When the water boils, remove and and discard the water.
Preparing Mutton Paya /Aatukal Paya :
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3. Dry roast all the ingredients listed above “For the ground paste” on medium heat. Saute them for couple of minutes or until the color start to change. Turn the heat off and set it aside; let them cool. Once cooled add everything in blender/mixie and ground to coarse paste and set aside.
4.After pressure cooker done with 15 whistle and after it comes to full pressure; reduce the fire to medium and then switch of the flame and let it cool naturally. After pressure settles open the pressure cooker. (Or) Once the Paya has been boiling for 3 hrs in sauce pan turn the heat off.
5. Strain the stock and keep the paya aside. At this stage the paya might be slightly gelatinous and sticky. (so we needs a bit more cooking time along with the spices in the gravy.)
6. Heat oil in a large heavy bottom sauce pan. Add the chopped onions and saute the onions till it turns light pink and translucent.
7. Now add the ginger-garlic-green chilli paste. Stir well for couple of minutes till raw smell goes.
8. Add the grounded paste and fry mixing well for 5-7 minutes until you oil leave the sides of the pan.
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9. Add the kashmiri red chilli powder and stir. Lower the heat to low and add in the beaten yogurt a tablespoon at a time. Stir well to make sure it doesnāt curdle but enhance the flavors to form a rich gravy with all the spices.
10. Add the paya to the gravy and increase the heat back to medium, Mix well so that all trotters pieces is coated well with spice mix.
11. Now add the most of the stock of paya and bring the paya curry to a boil. (Note : Leave a couple of ladles of the stock aside for later.)
12. Simmer gently for a further hour. Make sure to stir often or so just so it doesnāt stick to the bottom of the pan. If you find the gravy is too thick you can add a little more of the left over stock.
13. Season with salt and juice of a lemon. Garnish with fresh coriander & mint leaves.
14. Remove from the fire and keep uncovered for overnight or if you want to eat the same day, then let it rest at least for 4-6hrs.
15. Serve with Idiyappam, Appam, Naan, Roti or with Rice and Enjoy!
Notes :
- For best result prepare the paya curry overnight and serve next day. It tastes Yummy!
- Paya requires an extensive cleaning process before it can be cooked. If itās cooked with the skin, make sure to roast the trotters over a fire to burn off any loose hair. If you prefer you can ask your butcher to take the skin off and leave the little meat on with the bone.
Related Posts :
Nadan Mutton Soup /Country Style Lamb/Goat Soup
Kerala Mutton Stew
Rogan Josh /Kashmiri Lamb Curry /Lamb in Spiced Rich Gravy
Kerala Mutton Curry
Any tip for getting stickyness in the payee gravy after cooking
Hi Sangeetha,
Thank you very much for sharing the recipe. I was really curious to know what the process is. I LOVE paya! (with loads of roti in it), and as I thought, it is quite an elaborate dish and always much easier to go and get it over the weekend in the Pakistani restaurant next door, LOL. However, I might give it a try someday. If so, I will come back here and let you know the outcome š P.S. Oh boy, those photos are mouthwatering! >_<
Thanks! Best eaten with Naan, Phulka, any Indian bread or you can try with biryani too.Hope this helps!
can you suggest side dishes if this is part of main course, great recipe !
Hello Tq, Apologies for the late response.I was away on holiday and hence the delay in replying. I don't have the exact address of the restaurant it's in located in Kilpauk, landmark is just behind Ega Theatre. Just ask someone about the Mughlai restaurant (Mughal's Zaika) near by, they might help you for sure. And, once again, please accept my humble apologies for not getting back to you sooner.
Best!
Sangeetha
Hi Sangeetha,
Would appreciate if you could kindly give me the address of the restaurant as me and my group will be flying down to chennai on 4th july 2013.
tq
Thanks Nuridah š Please try it sometime and I do hope you like it.
Cheers!
Sangeetha
Hi Abhilash, Doing great, thank you! How about you? how is your blogging going on? As you know mine was a bit topsy turvy of late, but is slowly returning to normal.
You are welcome:-) Hope you get to try it soon…
Happy Cooking!
Sangeetha
Thanks Vijitha, I too like mutton than chicken š Please try when time permits, it's worth the efforts š
Cheers!
Sangeetha
Thank you:)
Cheers!
Sangeetha
Hi Arthy, Please try sometimes, it is worth the efforts š
Happy Cooking!
Sangeetha
Thanks Sauerkraut for your comments. Well as they say delicious things are for sharing :-)Hope you get to make this soon.
Cheers!
Sangeetha
Thanks Divya for bothering to come back and leave a note.:)
Cheers!
Sangeetha
Thanks for dropping by Pria š Do try when time permits!
Cheers!
Sangeetha
Hi Biji Sagar, Please try it and let me the outcome! I do hope you like it.
Happy Cooking!
Sangeetha
Hi Sangeetha,
wow your mutton paya look fantastic…it looks so delicioussss!!!
Hi Sangeetha,
How are you?
I am not planning to blow my mind š but I shall give the recipe a try š
The gravy looks very thick and the recipe 'appears' delicious.
Shall give it a try.
Thanks for sharing it.
Best regards,
Abhilash
That looks super delicious! I somehow enjoy the flavors of mutton/goat or lamb more than chicken. I can imagine myself sitting with a plate and eating your paya with appam. Yum!
will try tomorrow, thanks for the recipe. biji sagar . 9551988899
Soooooo yummy……
I have heard of paya only in tamil movies and used to wonder what it is…now i know how tasty it could be…
This dish looks absolutely fabulous. I always love it when you blog about dishes that use unusual ingredients, always opens my eyes to new possibilities. Thanks for sharing!
Yummy and irresistible..love it
Looks yummy dear š
im drooling here.
Thanks Deepa.
Thanks! Do try and let me know the outcome.
Cheers!
Sangeetha
Delicious and mouthwatering Mutton Paya. Wonderfully prepared.
deepa
wow these goat trotters looks absolute incredible!! I am drooling just by looking at these pictures. I am sucker to anything with red sauce/gray and dry chili! Thanks for sharing and I will definitely try it when I find some trotters here.