Mutton Paya Curry Recipe
Paya پایا is a traditional Pakistani food and it is eaten in breakfast especially in Lahore. I was craving to eat Paya curry for a few days now but the only good place I knew where they serve good Paya curry in Islamabad is at Monal Restaurant, and I didn’t want to eat it in brunch so I planned to cook my Paya curry at home.
I asked my husband to bring me payas and he went to Quraishi meat shop and asked them to give him mutton paya packet, and they gave him one with four mutton payas in it. By the way Paya is called trotter in english and it is hoof or foot of a goat or lamb.
Ok … So I asked my mother for the recipe and I found that it was really really easy. I wanted these Paye to be really soft and tender so I pressure cooked these for 2 and a half hours. Yesss no kidding, whole two and a half hours but the result was amazing. The gelatin over the payas was actually melting as we touched that. My pressure cooker was really small so I refilled it with boiling water after every one hour. Just keep in mind that never ever fill your pressure cooker more than 2/3 part.
- Mutton Paya 4 (cut in pieces )
- Onion 1 Big Chopped
- Tomatoes 2 Chopped
- Oil 1/4 cup
- Garlic 10-12 cloves
- Ginger Paste 1 tsp
- Ginger Julienne 1 tbsp
- Red Chilli Powder 1 tsp
- Turmeric Powder 1/2 tsp
- Coriander powder 1 tsp
- Garam Masala Powder 1 tsp
- Fresh Coriander Leaves 3 tbsp
Wash the Paya or Paye really really well. The one I got were already very clean with no hair or any such things on those so it was not that difficult to wash.
Take oil in pressure cooker and fry onion in it till it starts changing color. When it starts turning golden add 1 cup water, garlic cloves, ginger paste, salt, chilli powder and turmeric powder in it, cover the pressure cooker with its lid and pressure cook for ten minutes.
After ten minutes carefully open the lid and add Paya and coriander powder in this onion mixture and fry really well. When oil separates from everything add 5 glasses of water and pressure cook trotters for 1 hour.
(Now some people think that cooking Paya for 1 hour is more than enough but as I wanted the Paye in my curry to be really really soft I added 5 more cups of boiling water and pressure cooked again for 1 hour and then again for another half an hour after adding boiling water each time.)
After cooking paye in pressure cooker for 2 and a half hours you will see that the paya are really really tender, soft and juicy. Now add 1 tsp of garam masala in your curry. Garnish with coriander leaves and Julienne Ginger and serve. 🙂