When it comes to traditional Indian comfort food, Mutton Paya (goat trotters) is something truly special. It’s not just a dish — it’s an experience. The slow-cooked broth, the rich aroma of spices, and the melt-in-mouth texture make it perfect for weekends or festive meals.
This recipe is made in a home-style way, just like it’s cooked in Indian kitchens — slow, flavorful, and full of heart.
Ingredients You’ll Need
For the Paya Broth:
- 6–8 mutton paya (goat trotters), cleaned properly Buy Mutton Paya in Ahmedabad
- 2 medium onions (finely sliced)
- 2 medium tomatoes (chopped)
- 1½ tbsp ginger-garlic paste
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1½ tsp red chili powder
- 1 tsp cumin powder
- 1½ tsp garam masala
- 2–3 green chilies (slit)
- Salt to taste
- 3 tbsp cooking oil or ghee
- 1½ liters water
For Tempering (Tadka):
- 2 tbsp ghee
- 1 small onion (finely chopped)
- 1 tsp cumin seeds
- Fresh coriander leaves for garnish
- 1-inch cinnamon stick
- 2–3 cloves
Step-by-Step Cooking Method
Step 1: Clean the Mutton Paya
Paya needs to be cleaned properly. Wash several times in water to remove any impurities or odor. You can rub a little wheat flour on them and wash again; it helps remove the stickiness. Once cleaned, drain and keep aside.
Step 2: Sauté the Base Masala
Take a large heavy-bottom pan or pressure cooker. Heat oil or ghee. Add sliced onions and sauté on medium flame until golden brown. This step adds depth and color to your gravy.
Add ginger-garlic paste and cook for another minute till the raw smell disappears. Then add chopped tomatoes and a pinch of salt. Cook till the tomatoes soften and oil starts separating from the sides.
Step 3: Add the Spices
Lower the flame and add turmeric, red chili powder, coriander powder, and cumin powder. Mix everything well and cook the masala for 1–2 minutes.
If it starts sticking to the pan, sprinkle a little water. This step brings out that deep earthy flavor.
Step 4: Add the Paya
Add the cleaned paya into the masala and mix properly so each piece is coated well. Stir for 4–5 minutes on medium flame to sear the meat and allow the spices to blend.
This searing process helps lock in flavor and gives a rich taste later.
Step 5: Slow Cook or Pressure Cook
Add about 1½ liters of hot water, stir once, and bring it to a boil.
- If using a pressure cooker, close the lid and cook for about 8–10 whistles on medium flame.
- If using an open pot, cover with a lid and slow cook for 2½ to 3 hours, stirring occasionally and checking water levels.
The longer it cooks, the softer the trotters become, releasing their gelatin and giving the soup a rich texture.
Step 6: Prepare the Tempering
Once your paya is cooked and the broth looks silky, prepare the final tadka.
In a small pan, heat ghee. Add cumin seeds, cinnamon stick, cloves, and finely chopped onion. Sauté until onions turn golden brown.
Pour this tadka over the cooked paya. Stir gently to mix the flavors evenly.
Step 7: Final Touch
Add garam masala and chopped coriander leaves. Simmer for another 10 minutes uncovered so the flavors combine well.
The gravy should be rich, medium-thick, and glossy on top with a light layer of ghee floating.
Step 8: Serve Hot
Serve your Mutton Paya Curry hot with naan, pav, paratha, or steamed rice. It also tastes great as a soup, especially in winter.
Chef Tips for Perfect Mutton Paya
- Cleaning is very important. Use wheat flour while washing to remove odor and stickiness.
- Slow cooking gives the best result. Pressure cooking is quick, but slow simmering develops deep flavor.
- Use ghee for authentic taste, especially in tadka.
- The broth should not be too thick or too watery. It should coat the meat lightly.
- Paya tastes even better the next day as the flavors deepen.
Common Mistakes to Avoid
- Do not skip browning the onions properly; undercooked onions make the gravy bitter.
- Avoid adding all garam masala at the start; save half for the end to maintain aroma.
- Do not over-stir after cooking, as the soft bones may break apart.
Preparation Time
- Prep Time: 25 minutes
- Cooking Time: 2.5 hours
- Total Time: Around 3 hours
Final Thoughts
Mutton Paya is not a quick recipe, but it’s worth every second of effort. The gelatin-rich broth, aromatic spices, and tender meat make it one of the most comforting Indian dishes.
This recipe brings together traditional flavors and homely cooking methods. Even if you’re making it for the first time, follow these steps patiently — you’ll be amazed by the results.
It’s more than just a dish; it’s nostalgia, warmth, and flavor in one pot. Perfect for family dinners or cold winter days.
