Mutton Paya
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Indulge in the rich, gelatinous goodness of Mutton Paya, a legendary slow-cooked stew that is a cornerstone of royal Mughlai and South Indian breakfasts. This authentic Mutton Paya recipe features goat trotters simmered overnight or for several hours with aromatic spices like fennel, cloves, and cardamom to create a deeply flavorful and nutritious broth. If you are searching for a spicy Hyderabadi Paya or a comforting Tamil-style Aatukal Paya, the secret lies in the slow extraction of collagen and bone marrow, which gives the gravy its signature sticky consistency. Many home cooks value this homemade mutton trotter curry for its legendary health benefits, especially for bone health and immunity. Whether you pair this traditional Paya Nihari with crusty bread, appam, or idiyappam, it remains an elite dish that promises a soulful and satisfying dining experience.
Ingredients
Cooking Instructions
Tips & Secrets
- Cleaning the trotters with dry flour and washing multiple times is the secret to a odorless gravy.
- Slow-simmering after combining the broth and masala is crucial for the deep infusion of spices into the meat.
- Using ghee instead of oil provides the authentic royal richness associated with traditional Mughlai Paya.
- Preparing the dish a few hours early allows the gelatin to thicken the gravy naturally, making it even more delicious.
Nutritional Information(Per 1 serving)
310 kcal
24g
22g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.