Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Do not brown the onion paste, just cook it enough to remove the raw smell.

• The stock (yakhni) from boiling the trotters is crucial for the flavor of the gravy, do not discard it.

• Adjust the amount of water to achieve your desired gravy consistency.

• Using a pressure cooker is highly recommended to save time and ensure the trotters are perfectly tender.

• Beef trotters can be used as a substitute for mutton.

• For a spicier version, increase the amount of red chilli powder and green chillies.