Mutton Paya
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Mutton Paya is a legendary and deeply comforting Mughlai dish that features lamb trotters cooked in a rich, spicy gravy. This recipe involves slow-cooking the paya for several hours with whole spices and ginger until the natural gelatin is released, thickening the sauce. Unlike the clear soup, this version has a robust onion-tomato base enhanced with aromatic Nihari-style spices. Its taste is savory, intensely meaty, and slightly sticky, offering a profoundly satisfying dining experience. Traditionally a breakfast favorite, it is best enjoyed with hot khamiri roti or naan.
Ingredients
Cooking Instructions
Tips & Secrets
- Cleaning the trotters with dry flour and washing multiple times is the secret to a professional 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 300g)
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.