Authentic Mutton Paya Curry Recipe | Spicy Goat Trotters
Master the art of making authentic Maharashtrian Mutton Paya Curry. A spicy, nutrient-rich goat trotters recipe perfect for winter. Easy step-by-step guide inside!
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!