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Comfort In A Bowl: Soothing Mutton Paya Recipe

Recipe By Slurrp Editorial
Few dishes are able to deliver the slow-cooked comfort of a steaming bowl of mutton paya soup. The feet or trotters of mutton are simmered gently with whole spices until the broth turns deeply savoury, silky and wonderfully aromatic. Served piping hot with buttery garlic bread or ghee-smeared Indian flatbread, along with a squeeze of lime, this is the sort of meal made for unhurried, soulful eating.
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Non Vegdiet
5hr total
5hr total
Comfort In A Bowl: Soothing Mutton Paya Recipe
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Ingredients for Comfort In A Bowl: Soothing Mutton Paya Recipe Recipe

  • 2.50 nos – mutton trotters (paya)
  • As required cleaned thoroughly
  • 1/2 tbsp mustard oil or vegetable oil
  • 1/2 nos medium onions
  • As required finely sliced
  • 1/4 tbsp Ginger paste
  • 1/4 tbsp Garlic paste
  • 1/2 nos medium tomatoes
  • As required finely chopped
  • 1/2 nos green chillies
  • As required slit
  • 1/4 tsp turmeric powder
  • 1/2 tsp Kashmiri red chilli powder
  • 1/4 tsp ½Coriander Powder
  • As required ½ tsp cumin powder
  • As required ½ tsp garam masala
  • As required Salt
  • As required to taste
  • 1/2 tbsp fresh coriander
  • As required Chopped
  • 1/4 tbsp Lemon juice
  • As required or to taste
  • 1.13 litres –water
  • 1/2 nos Bay leaves
  • 1/4 nos -inch Cinnamon Stick
  • 1 nos green cardamom pods
  • 1.75 nos – Cloves
  • 1/4 nos black cardamom
  • 1/4 tsp Cumin seeds
  • As required ½ tsp Black peppercorns
  • 1/4 piece smallof mace
  • 1/4 nos Star anise
  • As required Optional
  • 1/4 tbsp Ghee
  • As required ½ tsp cumin seeds
  • 1/2 nos Garlic Cloves
  • As required Thinly sliced
  • 3/4 nos – dried red chillies
  • 1/4 tbsp Chopped coriander

Directions: Comfort In A Bowl: Soothing Mutton Paya Recipe

  • STEP 1.Wash your mutton trotters thoroughly under running water. If needed, scrub them well and remove any remaining hair. Drain them completely.
  • STEP 2.Then place the cleaned paya in a large pot with enough water to cover them. Bring the pot to a rolling boil for 8–10 minutes, then drain and rinse once more. This helps produce a cleaner, clearer broth.
  • STEP 3.Now, heat mustard oil in a heavy-bottomed pot or pressure cooker. Add bay leaves, cinnamon, cardamom, cloves, cumin seeds, black peppercorns, mace, and star anise to the oil and let the spices sizzle for 30–40 seconds.
  • STEP 4.Then add in the sliced onions and cook over medium heat until deeply golden. Take your time here as properly browned onions give the paya its rich base and colour.
  • STEP 5.Stir in your ginger and garlic pastes. Cook for 2–3 minutes until the raw aroma disappears.
  • STEP 6.Then pour in chopped tomatoes, turmeric, chilli powder, coriander powder, cumin powder, and salt. Cook until the tomatoes soften completely and the oil begins to separate from the masala.
  • STEP 7.Now put your cleaned trotters into the pot and coat them thoroughly with the masala. Cook for 5–6 minutes, stirring occasionally.
  • STEP 8.Slow-cooking process: Add 2–2.5 litres of water and bring everything to a boil. Cover and cook on very low heat for 4–5 hours, or until the trotters are exceptionally tender and the broth has become rich and gelatinous. Top up with hot water if required.
  • STEP 9.Pressure-cooker option: For a quicker version, pressure cook your mutton paya pot contents for around 45–60 minutes, depending on the size and tenderness of the trotters. Allow the pressure to release naturally before opening the lid. 
  • STEP 10.Check the consistency and seasoning of your broth at this stage. The paya should have a substantial, silky broth rather than a thin soup. Add a little hot water if it is too concentrated, or simmer uncovered for a few minutes if it needs thickening.
  • STEP 11.Time for the tempering. Heat ghee in a small pan. Add cumin seeds, sliced garlic, and dried red chillies and fry until the garlic turns lightly golden and aromatic.
  • STEP 12.Finally, pour the hot tempering over the cooked paya. Sprinkle with garam masala and fresh coriander, then finish with a squeeze of lemon juice.
  • STEP 13.Ladle the paya and its broth into cosy bowls, making sure each serving gets plenty of the tender trotters. Serve immediately with naan, tandoori roti, sheermal, or crusty bread, along with some sliced onions and lemon wedges.
Nutrition
value
82
calories per serving
7 g Fat1 g Protein3 g Carbs2 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    1g
  • Carbs
    3g
  • Fiber
    2g

MacroNutrients

  • Carbs
    3g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    30mg
  • Iron
    1mg
  • Vitamin A
    427mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    23mg
  • Manganese
    < 1mg
  • Phosphorus
    26mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial