Mutton Paya isn’t one of the most popular Indian stews but certainly one of our favorites. It’s a dish that’s simmered with such patience, it could teach a monk a thing or two. It’s rich, it’s hearty, it’s savory, and a little bit spicy and eating it feels like a warm hug from the inside. Sounds interesting? Then keep reading, in this article, we’ll show you the traditional mutton paya recipe and teach you everything there is to know about this delicious dish, including its origin, variations, preparation tips, and more.
But first things first…
What Is Mutton Paya?
Originating from the Indian subcontinent, the mutton paya recipe is a hearty stew consisting of mutton trotters simmered to perfection in a broth infused with local spices. I know you are probably raising your eyebrow at the thought of eating feet, honestly I did too before trying it for the first time but don’t jump into conclusions.
By the time, the stew is prepared, the trotters don’t even feel like trotters, they are slow-cooked until the meat starts falling off the bone and all their gelatinous goodness is released in the broth, giving it a rich, thick, velvety texture. And once you add the finishing touches of garlic, ginger, coriander, garam masala, turmeric, etc. it’s a perfection. Mutton paya is usually served with a side of naan or paratha, or with basmati rice.
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Origin
As I previously mentioned, mutton paya originates from the Indian subcontinent and is a great example of good ol’ Indian resourcefulness- don’t let anything go to waste. You see, back in the day, when fancy cuts of meat were reserved for the upper echelons of society, the common folk got creative with the less desirable parts – like the trotters, or ‘paya’.
I’ve heard of being resourcefdul, not letting anything go to waste and choosing your meat cut but honestly, my first reaction to mutton paya was to be apalled (at least until I tried it).
Anyway, back to the story, it was cooks in India and Pakistan started simmering these bad boys for hours on end, transforming what was once overlooked into a broth that’s packed with taste and nutrients. Today, Mutton Paya is often forgotten (as meat is a lot more accessible) and somewhat of a culinary underdog story, just a reason more to cover it on our website.
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Mutton Paya Recipe Variations
Paya, which literally translates to ‘legs’ in Urdu and Hindi, started as a clever way to use less-desirable cuts of meat. Think of it as the original nose-to-tail eating. While the royals feasted on prime cuts, the common folk turned these trotters into something that would give any fancy cut a run for its money.
Now, let’s talk regional variations. The Hyderabadis cook it with a rich, spicy broth, the Punjabis have a heartier, more robust version, often served with a side of fresh, hot naan, and in Pakistan, you’ve got Nihari Paya. But the differences in spices isn’t that important, the most important thing about Paya is its slow cooking. The trotters need to simmer for hours, releasing all their gelatinous glory into the broth.
Preparation Tips
- Make sure the trotters you want to use are fresh and if possible ask your butcher to cut them into manageable pieces.
- You need to give your trotters a good scrub to ensure they’re clean. You don’t want to think about where the animal used to walk while you’re enjoying your stew.
- This isn’t a dish you rush. The longer it cooks, the more the flavors develop.
- Don’t hold back on the ginger, garlic, and garam masala- it’s the trio that brings the magic.
- Keep skimming off the layer of foam that appears on the surface as your Paya simmers.
Serving
First things first, Mutton Paya is best served hot with a side of flatbread, the Robin to Mutton Paya’s Batman. And if you want to eat it the traditional way, you use your flatbread to scoop the stew bits by bits. Messy, I know, but delicious. And an alternative is always a side of steamed rice and you can wash it all down with a glass of cold, sweet lassi.
A Few Things You May Need
Pressure Cooker
Frying Pan
Mortar & Pestle
Did you ever try mutton paya? How did you like our mutton paya recipe? If you tried to make it at home, don’t forget to leave us a rating and if you have any questions, feel free to ask in the comments below.
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