Step-by-Step Instructions

1. 1.Prepare Paya for Cooking

   Place the mutton trotters in a pressure cooker. Add 3 cups of water, or enough to cover the trotters. Add salt, fresh curry leaves, fennel seeds, whole spices (cinnamon, black cardamom, cloves), ginger-garlic paste, and one roughly chopped onion.

2. 2.Pressure Cook the Paya

   Secure the lid of the pressure cooker and cook on high flame for 30-45 minutes until the trotters are completely tender.

3. 3.Prepare the Spice Paste

   While the paya are cooking, prepare the spice paste. In a small bowl, combine 1 tbsp ginger-garlic paste, salt to taste, red chilli powder, turmeric powder, coriander powder, cumin seeds, and garam masala powder. Add 1/2 cup of water and mix thoroughly to form a smooth paste.

4. 4.Separate Paya and Stock

   Once the paya are tender, carefully open the pressure cooker. Remove the cooked trotters and set them aside. Strain the remaining liquid (yakhni/stock) into a separate bowl and keep it for later use.

5. 5.Sauté Onion Paste

   In a large, heavy-bottomed pot, heat the ghee. Add the onion paste and sauté on medium heat for 3-4 minutes until the raw smell is gone. Be careful not to brown the onions.

6. 6.Cook the Masala

   Add the prepared spice paste to the sautéed onions. Stir well and cook for 2-3 minutes. Then, add the yogurt and continue to cook, stirring until the oil begins to separate from the masala.

7. 7.Sauté the Cooked Paya

   Add the tender, cooked trotters to the masala in the pot. Sauté for 7-8 minutes on medium flame, stirring gently to coat the paya evenly with the spices.

8. 8.Prepare the Gravy

   Pour the reserved stock (yakhni) into the pot. Add an additional 5-6 glasses of water to create the gravy. Stir everything together.

9. 9.Simmer the Curry

   Cover the pot and let the curry simmer on medium flame for 15-20 minutes to allow the flavors to meld.

10. 10.Thicken the Gravy

    In a small bowl, mix 1 tablespoon of all-purpose flour with a little water to create a smooth slurry. Pour this slurry into the simmering curry, stirring continuously to prevent lumps. This will help thicken the gravy.

11. 11.Final Cooking

    Cover the pot again and let it cook for a final 10 minutes on medium flame until the gravy reaches your desired consistency.

12. 12.Garnish and Serve

    The Mutton Paya is ready. Transfer it to a serving bowl. Garnish generously with freshly chopped coriander and sliced green chillies. Serve hot with warm naan or roti.