Mutton Paya Curry Recipe is the East Indian Mutton Paya Khudi or Goat Trotters Curry. The curry is spiced with the East Indian Bottle Masala which makes it aromatic and delicious.
Mutton Paya Curry Recipe is everyone’s favourite at home. The Bottle masala gives the curry a unique flavour and taste. You will certainly relish the melt-in-the-mouth meat in this flavourful Mutton Paya curry.
If you have never cooked Mutton Paya before, then you must surely give this Paya Curry or Paya Soup Recipe a try. I am sure you will love both these recipes of Mutton Paya or Trotters.
Table of Contents
Mutton Paya Curry Ingredients
- Mutton Paya or Goat Trotters. You can get them cleaned directly from your butcher. Goat trotters are also available at supermarkets, these are cleaned and packed. Here you could also substitute goat trotters with lamb trotters or Paya.
- Onions. For this recipe, we first roast the onions with a little coconut before blending them into a coarse paste. This contributes to the thickness and flavour of the curry.
- Ginger, garlic, green chillies, and coriander leaves.
- Spice Mix. I used the versatile East Indian Bottle Masala which just smells divine. But if you don’t have access to Bottle Masala then any storebought meat masala or Mutton Paya masala works just as fine. You could also add 1.5 tbsp of Red Chilli Powder and 1/2 a tbsp of my Homemade Garam Masala Powder as a quick fix.
- Ghee/oil – Ghee or oil – the choice is yours. We prefer using oil as ghee makes the curry a little more sticky.
Tips to make Mutton Paya or Goat Trotters Curry
Cook the Mutton or goat trotters in a pressure cooker before adding them to the curry. This not only saves cooking time but will also yield soft juicy bones and succulent meat.
Fry the onions and coconut for a nice earthy flavour. This will also ensure a more thicker and flavourful Paya curry. Alternatively, chargrill the onions and coconut on an open flame for giving the curry a nice smoky flavour.
Simmer the curry for a couple of minutes so that the Paya absorb the flavours of the spices. Simmering for a longer time releases gelatin from the bones making the Paya Curry a delectable dish.
Finally, it is important to wash the Paya a couple of times before cooking. Your butcher will burn off the hair from the trotters but you will still need to scrub them well. Use wheat flour to get rid of the impurities and any remaining hair on the trotters. You could skip this step if you have bought your trotters from a supermarket, which is well cleaned and packed.
What is Paya Curry?
Paya curry is a dish that is made from leg bones and hoofs of goat or lamb. It is rich in nutrients and minerals and is considered a delicacy in South Asian countries.
Paya or Trotters are simmered in a basic spice mix to make a delectable dish called Paya Curry. The curry has a sticky texture because of the gelatin formed in animal bones while cooking.
The sticky texture of the curry, the aroma of the spices, the chewy bones, and the succulent meat attached to the bones are what make Paya Curry a most relished dish.
How to make Paya Curry?
Prep Time: 15 minutes
Cooking Time: 35 to 40 minutes
Serves: 06 persons
METHOD:
- STEP I.
Wash the Paya/Trotters and cut them into pieces. In a pressure cooker add the Paya pieces and 2 cups of water and pressure cook till done. After the 1st whistle, reduce heat and cook on low heat for 15 to 20 minutes.
- STEP II.
Heat 1 tbsp oil in a pan and add 2 sliced onions and 1/2 cup dried or fresh coconut. Fry until the onions and coconut turn light brown in colour. Then switch off the flame and allow the onions and coconut to cool.
- STEP III.
Add the following ingredients into a blender jar and blend into a smooth paste with a little water –- Fried onions and coconut
- Garlic – 7 to 8 cloves
- Ginger – 1 inch
- Green chillies – 03
- Coriander leaves – 1/2 cup (optional)
- STEP IV.
Make Paya Curry. Heat 3 tbsp oil in a vessel and add the masala paste. Also, add 2 tbsp Bottle Masala or any storebought Meat masala and saute for 2 to 3 minutes. Then add the cooked trotters along with the stock and additional 1 cup water after rinsing the mixture jar. Cover and simmer the Paya Curry for 10 minutes on a low to medium heat. Add juice of half a lemon and finally garnish with coriander leaves. Switch off the flame now.
Mutton Paya Curry Recipe Video –
Serving Suggestions
Mutton Paya Curry or Goat Trotters Curry can be served with Rotis, naan, or local pav. You could also relish this curry on steamed rice.
Other Recipes for you to try
Mutton Paya Soup Recipe (Trotters Calde)
Chicken Curry with Bottle Masala
Printable Recipe Card
Mutton Paya Curry Recipe | Goat Trotters Khudi
Ingredients
- 6 Mutton Paya/Trotters cut into pieces
- 2 tbsp East Indian Bottle Masala or Meat Masala
- 2 medium Onions sliced
- ½ cup Dried or freshly grated coconut
- 7 to 8 Garlic cloves
- 1 inch Ginger
- 3 Green Chillies
- ½ cup Coriander leaves
- Juice of half a lime
- 4 tbsp Vegetable oil/ghee
- Salt to taste
- 2 to 3 cups Water
Instructions
How to make Paya Curry
- Wash the Paya/Trotters and cut them into pieces. In a pressure cooker add the Paya pieces and 2 cups of water and pressure cook till done.
- Heat 1 tbsp oil in a pan and add the sliced onions and dried or fresh coconut. Fry until the onions and coconut turn light brown in colour.
- Add the fried onions and coconut, garlic, ginger, green chillies, and coriander leaves and blend into a paste with water.
- Heat 3 tbsp oil in a vessel and add the masala paste and 2 tbsp Bottle Masala or storebought Meat masala and saute for 2 to 3 minutes.
- Then add the cooked trotters along with the stock and additional water after rinsing the mixture jar to make the required curry.
- Cover and simmer the Paya Curry for 10 minutes on low to medium heat. Add the juice of half a lemon and finally garnish with coriander leaves.
- Switch off the flame now. Your Mutton Paya Curry or Goat Trotters Khudi is ready to be savoured with Rotis, naan, or steamed rice.
Notes
- Use wheat flour to wash and clean the mutton trotters. Pressure cook the Paya or trotters for succulent meat.
- Instead of Bottle Masala use any storebought meat masala or add a mix of red chilli powder and garam masala powder.
- You could chargrill the onions and coconut instead of frying them in a pan. Chargrill the green chillies too.
- Use tamarind extract instead of lime juice.
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