Mutton Payas, also known as mutton trotters, are a quintessential ingredient in many traditional cuisines around the world. Celebrated for their rich flavor and unique texture, they are a staple in the kitchens of those who appreciate hearty and flavorful dishes. This article delves into the world of mutton payas, exploring their culinary significance, nutritional benefits, and how they can be prepared to tantalize the taste buds.

What Are Mutton Payas?

Mutton payas refer to the trotters or feet of mutton. They are a prized cut of meat, especially in South Asian cuisine, where they are revered for their gelatinous texture and ability to impart deep flavor to dishes. The trotters are slow-cooked to break down the connective tissues, resulting in a rich, flavorful broth and tender meat.

Mutton Payas

Culinary Significance

In many cultures, mutton payas are considered a delicacy. They are used in a variety of dishes, from spicy curries to soothing stews. The process of cooking mutton trotters involves slow simmering, which allows the flavors to meld beautifully.

Ingredients:

  • 6 pieces Mutton trotters (Mutton payas)
  • 1/2 cup Oil
  • 1 cup Onions (finely chopped)
  • 2 tablespoons Ginger & Garlic Paste
  • 2 Tomatoes (grinded)
  • Salt to taste
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Kashmiri Red Chilli Powder
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Seeds
  • 5-6 Black Pepper (whole)
  • 3 Cloves
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 1 Black Cardamom
  • 2 Green Cardamom pods
  • 1 tablespoon Garam Masala Powder
Mutton Payas

Method:

  1. Prepare the Mutton Trotters:
    • Take 2 liters of water in a large saucepan. Bring it to a boil. Add the mutton trotters and boil for 2 minutes. Drain out the water and set the trotters aside.
  2. Cook the Base:
    • Heat 1/2 cup oil in a large saucepan over medium heat. Add finely chopped onions and stir until they turn light brown.
    • Add 2 tablespoons of ginger & garlic paste and stir further for 1-2 minutes.
  3. Add Spices and Tomatoes:
    • Add the grinded tomatoes, 1 teaspoon red chilli powder, 1 teaspoon Kashmiri red chilli powder, and 1/2 teaspoon turmeric powder. Stir well and cook for 1-2 minutes, adding a small amount of water if necessary.
  4. Add Whole Spices:
    • Add 1 teaspoon cumin seeds, 5-6 black pepper (whole), 3 cloves, 2 bay leaves, 1 cinnamon stick, 1 black cardamom, and 2 green cardamom pods. Stir for 1 minute to release the aromas.
  5. Simmer the Curry:
    • Add the prepared mutton trotters to the saucepan. Pour in 3-4 liters of water. Cover the saucepan with a lid and let it simmer on low heat for 3.5 to 4 hours until the trotters are well-cooked and tender.
  6. Finish the Dish:
    • Remove from heat. Let the curry cool to room temperature. Separate the gravy from the trotters.
    • Strain the gravy and heat it again. Add the cooked mutton trotters back into the gravy.
  7. Season and Serve:
    • Sprinkle 1 tablespoon garam masala powder over the curry. Mix well.
    • Serve hot with naan, khamiri roti, or white rice.
Mutton Payas

Cooking Tip:

  • You can also use beef or veal payas instead of mutton.

Read More: Chicken Karahi