Mutton Paya
Mutton Paya is an exotic curry made especially on Bakra Eid. It is also a famous Pakistani breakfast dish served with naan or sometimes rice. This recipe has been given to me by my sister Bushra and it definitely is a keeper recipe. I have stopped trying out different paya recipes ever since she has given me this one. By the way, she has her own youtube channel “Bushra’s Life, Fun and Kids Vlogs”. Please subscribe to her channel and let her know that I sent you 🙂
Ingredients For Yakhni
- Mutton Payee 12
- Water 12 Cups
- Salt to taste
- Turmeric powder 1 teaspoon
- Black cardamom (kaali Elaichi) 4
- Clove (loang) 10
- Cinnamon sticks (Daar cheeni) 4 big sticks
- Green Cardamom (hari Elaichi) 6
- Black peppercorn (Sabut kaali mirch) 10
- Cumin seeds (zeera) 1 teaspoon
- Bay leaf (Tez paat) 3
- Star Anise (Baadyaan) 3
Ingredients For Gravy
- Medium Onions 4
- Tomato 2-3 Depending on your taste
- Ginger paste 4 tablespoons
- Garlic Paste 4 tablespoons
- Green chili 4-5 (or to taste)
- Black cardamom (kaali Elaichi) 1
- Green Cardamom (hari Elaichi) 2
- Clove (loang) 4
- Cinnamon stick (Daar cheeni) 1 big stick
- Red Chili Powder to taste
- Garam Masala to taste (sprinkle after payee are ready)
preparation
- First we need to make yakhni. For that add 12 cups of water to a pressure cooker.
- Add paye (trotters) in water with the dry ingredients including salt, turmeric powder, black cardamom, clove, cinnamon, green cardamom, black peppercorns, cumin seeds, bay leaf and star anise.
- Bring to boil and continue boiling for an hour. water will be reduced quite a bit.
- While the water is set to boil, blend onion, tomato, green chili, ginger garlic paste in a blender. Blend to a fine puree.
- Add to a pot and turn the flame on.
- Cook the puree (masala) on high heat until the water evaporates.
- Add oil to the masala and also add black cardamom, green cardamom, clove, cinnamon stick and red chili powder.
- Fry the masala until half way done.
- Drain the payas from the yakhni (broth) and add to the masala. Fry for good 10-15 minutes until the raw smell from the paya disappears and the masala is all fragrant and oil is separated from the masala.
- Transfer the payas along with the masala back to the pressure cooker which already has broth in it.
- Add enough water to cover the paya and give pressure for 20 mins.
- Check if the paya skin comes off easily means it is fully done. If not, put back on pressure for 5 more minutes.
- Sprinkle garam masala over the spicy and most flavourful mutton paya.
- Serve hot and enjoy with naan and salad.
Some Tips to clean the mutton paya
- Mutton paya needs extensive cleaning before it is cooked. These days we can get cleaned paya from the butcher and the hassle of burning the hair is not involved. But make sure the paya that you buy are properly cleaned and burned.
- First thoroughly rinse teh paya with water.
- Remove any leftover hair by burning them on the flame of your stove
- Or, if you want to avoid using flame then use a knife to scrape off any hair.
- Wash again with water.
- Additionally, you can scrub the payas with a mixture of rice flour and salt for 10 minutes and and put them in water for 15 minutes for the dirt and toxins to be removed.
- Then wash them with running water.
- In a pot, put the payas and fill with water so as to cover the payas.
- Let the water boil. Once it does, discard the water and proceed with the recipe.
https://www.youtube.com/watch?v=ivMNhME40YE
Mutton Paya
Ingredients
Ingredients For Yakhni
- Mutton Payee 12
- Water 12 Cups
- Salt to taste
- Turmeric powder 1 teaspoon
- Black cardamom (kaali Elaichi) 4
- Clove (loang) 10
- Cinnamon sticks (Daar cheeni) 4 big sticks
- Green Cardamom (hari Elaichi) 6
- Black peppercorn (Sabut kaali mirch) 10
- Cumin seeds (zeera) 1 teaspoon
- Bay leaf (Tez paat) 3
- Star Anise (Baadyaan) 3
Ingredients For Gravy
- Medium Onions 4
- Tomato 2-3 Depending on your taste
- Ginger paste 4 tablespoons
- Garlic Paste 4 tablespoons
- Green chili 4-5 (or to taste)
- Black cardamom (kaali Elaichi) 1
- Green Cardamom (hari Elaichi) 2
- Clove (loang) 4
- Cinnamon stick (Daar cheeni) 1 big stick
- Red Chili Powder to taste
- Garam Masala to taste (sprinkle after payee are ready)
Instructions
- First we need to make yakhni. For that add 12 cups of water to a pressure cooker.
- Add paye (trotters) in water with the dry ingredients including salt, turmeric powder, black cardamom, clove, cinnamon, green cardamom, black peppercorns, cumin seeds, bay leaf and star anise.
- Bring to boil and continue boiling for an hour. water will be reduced quite a bit.
- While the water is set to boil, blend onion, tomato, green chili, ginger garlic paste in a blender. Blend to a fine puree.
- Add to a pot and turn the flame on.
- Cook the puree (masala) on high heat until the water evaporates.
- Add oil to the masala and also add black cardamom, green cardamom, clove, cinnamon stick and red chili powder.
- Fry the masala until half way done.
- Drain the payas from the yakhni (broth) and add to the masala. Fry for good 10-15 minutes until the raw smell from the paya disappears and the masala is all fragrant and oil is separated from the masala.
- Transfer the payas along with the masala back to the pressure cooker which already has broth in it.
- Add enough water to cover the paya and give pressure for 20 mins.
- Check if the paya skin comes off easily means it is fully done. If not, put back on pressure for 5 more minutes.
- Sprinkle garam masala over the spicy and most flavourful mutton paya.
- Serve hot and enjoy with naan and salad.