Mutton Paya Curry Recipe | Goat Trotters Khudi
Mutton Paya Curry is the East Indian Mutton Paya Khudi or Goat Trotters Curry. The curry is spiced with simple spices and is flavourful, sticky, and has succulent meat falling off the bones.
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.