Pairs well with Authentic Mutton Paye
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Authentic Mutton Paye
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A rich and traditional Eid dish made with mutton trotters and shank, slow-cooked with aromatic spices and a flavorful gravy.
04:00:00 total
Serves 6
medium
Main Various
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Ingredients
- boiling water - watch the video to see (as required for initial boiling)
- mutton paya (mutton trotters) - 6 pieces (cleaned and washed)
- hot water - 1 litre (for cooking trotters)
- onion - 1 medium (roughly sliced)
- ginger garlic paste - 1 tablespoon (for initial cooking)
- Himalayan pink salt - 1/2 tablespoon (or to taste)
- turmeric powder - 1/2 teaspoon (for initial cooking)
- cinnamon stick - 1 stick (for bouquet garni)
- bay leaves - 2 leaves (for bouquet garni)
- fennel seeds - 1 teaspoon (for bouquet garni)
- black peppercorns - 1 teaspoon (for bouquet garni)
- cloves - 3-4 cloves (for bouquet garni)
- black cardamom - 1 pod (for bouquet garni)
- mutton shank - 250 grams (additional meat)
- fried onion - 3/4 cup (for masala paste)
- yogurt - 4-5 tablespoons (whisked)
- water - 3 tablespoons (for masala paste)
- cooking oil - 1/4 cup (for frying masala)
- ginger garlic paste - 1 teaspoon (for frying masala)
- red chilli powder - 1 teaspoon (or to taste)
- coriander powder - 1 1/2 teaspoons (for masala)
- turmeric powder - 1/2 teaspoon (for masala)
- cumin powder - 1 teaspoon (for masala)
- Kashmiri red chilli powder - 1 teaspoon (for color and mild heat)
- garam masala powder - 1 teaspoon (for masala)
- water - 1/4 cup or as required (for cooking masala)
- Himalayan pink salt - to taste (for adjustment)
- green chilli - 1-2 pieces (sliced)
- fresh coriander - watch the video to see (chopped for garnish)
- ginger - watch the video to see (julienne for garnish)
- green chilli - watch the video to see (sliced for garnish)
Instructions
- Initial Boiling of Mutton Paya: In boiling water, add mutton trotters, mix well and boil for 2-3 minutes then strain.
- Start Cooking Paya: In a pot, add mutton trotters and hot water. Turn on the flame. Add onion, ginger garlic paste, pink salt, turmeric powder, mix well and bring to boil.
- Prepare Bouquet Garni: In a muslin cloth, add cinnamon stick, bay leaves, fennel seeds, black peppercorns, cloves, black cardamom, tie properly to make a bouquet garni (potli).
- Cook Paya with Spices: Add bouquet garni to the pot, mix well, cover and cook on low flame for 2-3 hours.
- Add Mutton Shank: Add mutton shank, mix well, cover and continue cooking on low flame until meat is tender, approximately 1 hour more.
- Prepare Masala Paste: In a spice mixer, add fried onion, yogurt, and water. Blend well and set aside.
- Cook Masala: In a frying pan, add cooking oil and blended paste along with ginger garlic paste. Mix well and cook on medium flame until oil separates.
- Add Dry Spices to Masala: Add red chilli powder, coriander powder, turmeric powder, cumin powder, Kashmiri red chilli powder, and garam masala powder. Mix well and cook on medium flame for 2-3 minutes.
- Finish Masala: Add water, mix well and cook until oil separates. Set aside.
- Combine Masala with Paya: Remove bouquet garni from pot. Add prepared masala to the pot and mix well.
- Final Cooking: Add salt if required, mix well, cover and cook on low flame for 18-20 minutes.
- Garnish and Serve: Add sliced green chilli and fresh coriander. Garnish with fresh coriander, ginger julienne, and green chilli slices. Serve hot.
