Mutton Paya Recipe

How to make Mutton Paya : Mutton paya requires an extensive cleaning process before it can be cooked. When buying make sure the butcher gives you the best trotters which is cleaned and burned. First thoroughly rinse in clear running water. Now you need to remove any hair that the butcher left on them. You can do this by burning them off with a flame from a gas or with butane torch. 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. 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. After 5 min using a scrub pad; scrub the trotters and make sure all of the char skin and any brunt tissue is removed properly. Once the trotters are cleaned; rinse them for 3-4 times in running water make sure all of the rice flour and salt have washed thoroughly. 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 : In a pressure cooker; add all the cleaned trotters along with the bay leaves, fennel seeds and peppercorns. Add water covering all the trotters; about 2 liters /8.5 cup (approx) and pressure cook for 15 whistle (20 mins) over high flame. (Note : It may take longer for trotters with lots of meat. Steaming time varies from 20 minutes to an hour depending on the cut of the meat.) (OR) If your cooking traditional way then in a stock pot add all the cleaned trotters and cooks as above. Bring the paya to a boil and simmer gently for 3 hours. Grind ginger,garlic,green chillies to coarse paste and set it aside. 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. 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. 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.) Heat oil in a large heavy bottom sauce pan. Add the chopped onions and saute the onions till it turns light pink and translucent. Now add the ginger-garlic-green chilli paste. Stir well for couple of minutes till raw smell goes. Add the grounded paste and fry mixing well for 5-7 minutes until you oil leave the sides of the pan 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 doesn’t curdle but enhance the flavors to form a rich gravy with all the spices. 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. Now add the most of the stock of paya and bring the paya curry to a boil. Simmer gently for a further hour. Make sure to stir often or so just so it doesn’t 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. Season with salt and juice of a lemon. Garnish with fresh coriander & mint leaves. 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. Serve with Idiyappam, Appam, Naan, Roti or with Rice and Enjoy!