Mutton Paya – Mutton Trotters

This famous South Asian main course is made with the trotters (hoofs) of a goat or cow. Traditionally the trotters are cooked for hours until they release their gelatin which is considered good for people who have arthritis and knee problems. My recipe uses the traditional spices but the cook time is much shorter since I use an instant pot to boil the trotters first. It’s a very simple recipe using regular spices easily available at home but the flavor is very deep and tastes like they have been cooking for hours.

How to make Paye

You can use cow trotters as well for this recipe, personally we enjoy mutton trotters.

The most important task in cooking the trotters is to make sure they are properly cleaned and no hair remain on the bones itself. For that you will first need to apply 1/2 cup flour (wheat or all purpose) toss well until the flour stick to the trotters. After 5 mins, scrub the flour off the trotters using your hands, this will get rid of any hair stuck on the trotters. Thoroughly wash and rinse the trotters with water and set aside, they are not ready to use.  

You will need basic spices for this recipe, salt, cayanne, paprika, garam masala, roasted cumin and coriander powder and cumin seeds. 

You will also need 1 large onion blended for 1 lb of mutton trotters.

First boil the mutton trotters in 3 cups of water for 5 minutes. You will notice a layer of dirty foam emerge on the surface, that’s your cue to turn off the flame and discard the water and rinse the trotters. After discarding the water and rinsing the trotters they will be ready to cook in the instant pot or a regular pressure cooker. 

At this point add the trotters in an instant pot or a pressure cooker with 3 cups water, 1 tsp salt and 1 tbsp ginger and garlic paste for 20 mins. After releasing the pressure naturally strain the trotters and set the broth and trotters aside. 

In a heavy bottom pot, heat 1/4 cup oil on medium high flame. To this add the blended onion and cook until light golden. Add the trotters and fry until the color changes, around 3 to 4 minutes. This step is very important because frying the trotters in onions will get rid of any smell in the trotters. I don’t like the meaty smell in the gravy and happens when trotters are not fried well on high heat with the onions. You can also add 1 extra tsp of ginger garlic paste during this step. 

At this point add all the spices, mix well and let them become fragrant, around 30 seconds. Now add the mutton broth that you strained earlier. 

Turn now the flame, cover the pot and let it simmer for around 45 mins. After 45 mins the broth will have reduced and the trotters will have released their gelatin and the gravy will have started to look thicker and gelatinous.

Adjust the spices if you need to at this point. Turn off the flame and add 1 tbsp whipped yogurt and mix to prevent any curdling of the yogurt. Turn on the flame and cook on medium low for around 5 to 7 minutes, watching closely or until the oil start to surface on the sides of pot. 

Garnish with thinly julienne ginger, chopped cilantro and green chili. 

Squirt some lime or lemon juice before serving and enjoy with a hot naan or rice. 

I hope you enjoy this recipe, it’s a family recipe and my mother has been cooking it for years. This recipe is especially beneficial in the winter because it helps the body stay warm due to the spices, bone broth and the gelatin in the broth helps those with arthritis and knee problems. 

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Mutton Paya – Mutton Trotters

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Recipe by Fatima Maniya Soorty Course: Pakistani / Indian

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

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Ingredients

• 1 lb Mutton trottersle Text

• 1 large Onion (blended)

• 1 tbsp Ginger Garlic Paste

• ¹⁄₄ cup Oil

• 3 cups water

• 1 ¹⁄₂ tsp salt

• 1 tbsp Paprika

• 1 ¹⁄₂ tsp Cayenne pepper

• ¹⁄₂ tsp Turmeric

• 1 tsp Garam Masala

• 1 tbsp Roasted cumin and coriander powder

• 1 tsp Cumin

• 1 tbsp Whipped yougurt

• ¹⁄₄ cup Wheat flour

• ¹⁄₄ inch Julienna ginger (for garnish)

• ¹⁄₄ bunch Cilantro chopped (for garnish)

• 5-6 count Green Chili sliced (for garnish)

• 1 count Lemon (quarter)

Directions

• To clean the trotters toss them with 1/4 cup wheat flour. Leave it for 5 minutes and then scrub the trotters with the flour until the trotters are clean of any hair remaining on them. Rinse thoroughly with water and set aside.
• Boil the trotters in 2 cups of water for around 5 to 7 minutes until a layer of foamy dirt emerges on top. Discard the water and rinse clean the trotters.
• Add the trotters in the instant pot on stock/broth setting with 3 cups of water, 1 tbsp ginger garlic paste and 1 tsp salt. After the time is up, release the pressure, strain the broth and the trotters and set aside.
• In a heavy bottom pot, heat 1/4 cup oil on medium high flame. To this add the blended onion and cook until light golden. Add the trotters and fry until the color changes, around 3 to 4 minutes.
• At this point add all the spices and 1/2 tsp salt, mix well and let them become fragrant, around 30 seconds. Now add the mutton broth that you strained earlier.
• Turn down the flame, cover the pot and let it simmer for around 45 mins. At this point the broth will have reduced and the trotters will have released their gelatin and the gravy will have started to look thicker and gelatinous.
• Adjust the spices if you need to at this point. Turn off the flame and add 1 tbsp whipped yogurt and mix to prevent curdling of the yogurt. Turn on the flame and cook on medium low for around 5 to 7 minutes, watching closely or until the oil start to surface on the sides of pot.
• Garnish with thinly julienne ginger, chopped cilantro and green chili.
• Squirt some lime or lemon juice before serving and enjoy with a hot naan or rice.