Mutton Paya

Method

1. 1

   Prepare trotters: Wash 4 goat trotters (paya) thoroughly. Blanch in boiling water 5 minutes. Drain and rinse to remove impurities.

2. 2

   Pressure cook paya long: Add blanched trotters to pressure cooker with 4 cups water, 1 tbsp ginger-garlic paste, 1 tsp turmeric and salt. Pressure cook for 15-20 whistles until very soft and gelatinous.

3. 3

   Strain stock: Separate the cooked trotters from the rich bone broth. Keep both.

4. 4

   Make spice base: Heat 3 tbsp oil. Add 2 finely chopped onions and cook on medium heat 12 minutes until golden.

5. 5

   Add ginger-garlic and spices: Add 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1.5 tsp coriander powder and 1 tsp garam masala. Fry 3 minutes.

6. 6

   Add tomatoes: Add 3 chopped tomatoes and cook 8 minutes until oil separates.

7. 7

   Add cooked trotters and stock: Add the trotters and pour in the rich bone broth. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 15 minutes until gravy is thick and richly flavoured.

9. 9

   Add fresh garnishes: Add fresh ginger julienne, fresh coriander and a squeeze of lemon.

10. 10

    Serve: Mutton paya should have a thick gelatinous bone-broth gravy. Serve in deep bowls with sheermal, naan or parotta.