Are you craving a meal that is both comforting and packed with bold flavours? This Mutton Paya Curry recipe (also known as Paya Kalvan in Maharashtra) is exactly what you need. Famous for its rich, spicy broth and tender gelatinous meat, this dish is a staple in many Indian households, especially during the winter months.
Not only is Goat Trotters Curry incredibly delicious, but it is also highly nutritious. Traditionally, bone broth from paya is believed to strengthen bones and boost immunity. In this recipe, we use a special roasted masala paste and aromatic spices to create a “Zhanzhanit” (spicy and flavorful) curry that pairs perfectly with bhakri or rice. Whether you are a beginner or a pro, this step-by-step guide will help you recreate the authentic taste of a Maharashtrian kitchen right at home.
Also Read – Spicy Maharashtrian Chicken Sukka Recipe | Dry Chicken Fry
Ingredients List:
- For Pressure Cooking Paya (Trotters):
- 4 Goat Legs (Paya), cleaned, roasted over flame, and cut into pieces
- 1/2 ladle of Oil
- 1 Bay Leaf (Tej Patta)
- 1 medium Onion, chopped
- 1/4 tsp Turmeric Powder
- Salt to taste
- 1.5 glasses of Hot Water
- For the Masala Paste (Watana):
- 3 medium Onions, sliced
- 2 Green Chillies
- 10-12 Garlic cloves
- 1/2 inch Ginger piece
- 1/4 cup Dry Coconut, sliced
- 1 medium Tomato
- Small bunch of Coriander Leaves (with stems)
- For the Curry (Kalvan):
- 2-3 tbsp Oil
- 2 tsp Kanda Lasun Masala (Onion-Garlic Masala)
- 1 tsp Garam Masala
- 2 tsp Dhana Jeera Powder (Cumin-Coriander Powder)
- Hot Water (to adjust consistency)
Also Read – Masaledar Chicken Sukka Recipe | Authentic Maharashtrian Dry Chicken
Step-by-Step Instructions:
- Step 1: Clean and Wash the Paya
- Ensure the goat trotters are roasted over an open flame to remove hair (usually done by the butcher) and cut into pieces.
- Wash them thoroughly 2-3 times with warm water to ensure they are perfectly clean.
- Step 2: Pressure Cook the Trotters
- Heat oil in a pressure cooker. Add the bay leaf and chopped onion. Sauté until the onion turns golden brown.
- Add turmeric powder and the washed Mutton Paya. Sauté for 2 minutes.
- Add salt and 1.5 glasses of hot water. Cover with the lid.
- Pressure cook on medium heat for 6 whistles until the paya is soft and tender.
- Step 3: Prepare the Masala Paste
- While the paya cooks, roast the onions, green chillies, garlic cloves, and dry coconut slices separately on a tawa (griddle) with a drop of oil until they are charred and fragrant.
- Roast the tomato slightly as well.
- Transfer all roasted ingredients into a blender. Add ginger and coriander leaves.
- Grind into a fine, smooth paste using a little water if necessary.
- Step 4: Make the Curry Base
- Heat oil in a heavy-bottomed pan or kadhai.
- Add the prepared Masala Paste and fry well until the oil starts separating from the sides.
- Add the dry spices: Kanda Lasun Masala, Garam Masala, and Cumin-Coriander powder. Mix well and cook for another minute.
- Step 5: Simmer and Serve
- Pour the boiled paya along with its nutrient-rich stock into the pan.
- Add more hot water to achieve your desired consistency (usually kept slightly thin for Kalvan).
- Adjust salt if needed (remember the stock already has salt).
- Cover and simmer on low heat for 10 minutes to let the flavours meld.
- Your spicy Mutton Paya Curry is ready!
Also Read – Easy Butter Garlic Chicken Recipe (Hotel-Style)
Cooking Tips for Better Results:
- Roast the Ingredients: Roasting the onions and coconut until dark brown is the secret to the authentic black gravy (Kala Rassa) flavour.
- Use Hot Water: Always add hot water to the curry. Cold water can drop the temperature and make the meat tough or separate the oil layer (tarri).
- Cleaning is Key: Paya requires thorough cleaning. Washing with wheat flour and salt before the final rinse can help remove any sticky residue.
- Consistency: This curry is traditionally eaten with Bhakri, so a thinner, soup-like consistency is preferred over a thick gravy.
Variations:
- Soup Version (Non-Spicy): Skip the red chilli powder and masala paste. After Step 2, simply drink the pressure-cooked stock as a healthy Mutton Paya Soup. Great for kids and recovery!
- Mild Version: If you find the Maharashtrian version too spicy, reduce the Kanda Lasun Masala and use Kashmiri Red Chilli powder for colour without the heat.
- Thick Gravy: Add less water and use fewer onions to make a semi-dry Paya Masala coating the pieces.
Serving Suggestions:
- Breads: Best enjoyed with Bajra Bhakri (Pearl Millet Flatbread) or Jowar Bhakri (Sorghum Flatbread). It also goes well with Chapati.
- Rice: Serve with steamed Indrayani rice or Jeera Rice.
- Sides: A side of sliced raw onions, lemon wedges, and fried papad completes the meal.
Also Read – This 1 Spice Paste Makes Chicken Unforgettable
FAQs:
Q1: What can I use if I don’t have Kanda Lasun Masala?
Ans: You can substitute it with a mix of 1 tsp Red Chilli Powder, 1/2 tsp Garlic Powder (or fresh paste), and 1/2 tsp extra Garam Masala.
Q2: How long does Mutton Paya take to cook?
Ans: In a pressure cooker, it takes about 6-7 whistles (approx. 20-25 minutes). In an open pot, it can take 2-3 hours to become tender.
Q3: Is Mutton Paya healthy?
Ans: Yes! It is rich in calcium, gelatin, and collagen, which are excellent for joint health and bone strength.
Q4: Can I make this recipe with lamb trotters?
Ans: Absolutely. Lamb trotters are generally more tender and might cook slightly faster than goat trotters.
Authentic Mutton Paya Curry Recipe | Spicy Goat Trotters
Ingredients
For Pressure Cooking Paya Trotters:
- 4 Goat Legs Paya, cleaned, roasted over flame, and cut into pieces
- 1/2 ladle of Oil
- 1 Bay Leaf Tej Patta
- 1 medium Onion chopped
- 1/4 tsp Turmeric Powder
- Salt to taste
- 1.5 glasses of Hot Water
For the Masala Paste Watana:
- 3 medium Onions sliced
- 2 Green Chillies
- 10-12 Garlic cloves
- 1/2 inch Ginger piece
- 1/4 cup Dry Coconut sliced
- 1 medium Tomato
- Small bunch of Coriander Leaves with stems
For the Curry Kalvan:
- 2-3 tbsp Oil
- 2 tsp Kanda Lasun Masala Onion-Garlic Masala
- 1 tsp Garam Masala
- 2 tsp Dhana Jeera Powder Cumin-Coriander Powder
- Hot Water to adjust consistency
Instructions
Step 1: Clean and Wash the Paya
- Ensure the goat trotters are roasted over an open flame to remove hair (usually done by the butcher) and cut into pieces.
- Wash them thoroughly 2-3 times with warm water to ensure they are perfectly clean.
Step 2: Pressure Cook the Trotters
- Heat oil in a pressure cooker. Add the bay leaf and chopped onion. Sauté until the onion turns golden brown.
- Add turmeric powder and the washed Mutton Paya. Sauté for 2 minutes.
- Add salt and 1.5 glasses of hot water. Cover with the lid.
- Pressure cook on medium heat for 6 whistles until the paya is soft and tender.
Step 3: Prepare the Masala Paste
- While the paya cooks, roast the onions, green chillies, garlic cloves, and dry coconut slices separately on a tawa (griddle) with a drop of oil until they are charred and fragrant.
- Roast the tomato slightly as well.
- Transfer all roasted ingredients into a blender. Add ginger and coriander leaves.
- Grind into a fine, smooth paste using a little water if necessary.
Step 4: Make the Curry Base
- Heat oil in a heavy-bottomed pan or kadhai.
- Add the prepared Masala Paste and fry well until the oil starts separating from the sides.
- Add the dry spices: Kanda Lasun Masala, Garam Masala, and Cumin-Coriander powder. Mix well and cook for another minute.
Step 5: Simmer and Serve
- Pour the boiled paya along with its nutrient-rich stock into the pan.
- Add more hot water to achieve your desired consistency (usually kept slightly thin for Kalvan).
- Adjust salt if needed (remember the stock already has salt).
- Cover and simmer on low heat for 10 minutes to let the flavours meld.
- Your spicy Mutton Paya Curry is ready!