How to make mutton paya curry? How to make goat trotter khudi curry? What is the recipe for the East Indian paya curry? Those are the questions that brought you here, aren’t they?
My mom uses the same recipe that she uses for the East Indian goat tripe curry to make a gluten free paya khudi curry. It’s a bit different from the mutton khudi curry that we eat. But it’s pretty straightforward. A bit tedious, but straightforward.
Wait, hold up! What is mutton paya? If you’re not from around here, let me tell you that paya is the Indian word for the goats’ legs or trotters. So what exactly is the East Indian paya khudi curry? Well, naturally, the paya khudi curry is our mouthwatering East Indian goat trotters khudi curry that everyone relishes. The same recipe works for lamb trotters too!
What do you put in the Mutton Paya Curry?
Here’s a summary of the ingredients my mom uses for the goat or lamb trotters curry:
12 goat trotters (cut into 3 or 4 pieces each)
1/4 copra or dried coconut
3 large red onions
2 green chillies
1 pod of garlic
A large piece of ginger
3 tbsps of oil or ghee
2 tbsp of bottle masala (traditional East Indian masala)
Salt to taste
Half kg chowlee or black-eyed beans – Optional
What if you can’t find the East Indian bottle masala in stores in your country?
If you do not have access to the East Indian bottle masala in your country, use a 2:1 mix of garam masala and chili powder and you’ll get somewhat of a similar taste.
How to clean Mutton Paya?
Now, we buy the goat trotters from the butcher after they have already cleaned them. So basically the goat’s hair has already been burned off by the butcher and they’ve already removed all the inedible burnt tissue.
But if there is any stray burnt hair or tissue left, just scrape it off with a knife. Now, who knows where your goat or lamb has been before it reached the hands of the butcher. If one actually thought about it, we might not eat trotters ever again. But thankfully, we don’t think about it. And we belong to a community that eats everything offal – worms, corned tongue, roast tongue, tripe, brains, and more. Okay, just joking. My community eats all the other stuff, but it doesn’t eat worms. But I did years ago, thanks to the ex-boyfriend. Really ate fried worms in France! Yummy!
Anyways, back to our mutton trotters. Once you get them from the butchers, you can always clean them again. Put them in a vessel with water and about 50 grams of baking soda and leave aside for about half an hour. After that, use a scrubpad on the trotters and it will be easier to remove all the grime. Pass through water a few times, and they’ll be good to go!
Of course, if you live in a Western country, your trotters might be perfectly clean when you buy them itself!
How to cook the Goat Mutton Paya Curry?
The day before, soak some black-eyed beans in water overnight. You can add them to the curry later when I tell you. It’s something my mom does. But you don’t have to. It’s an optional step.
Start by cooking the paya in a pressure cooker for about 30 minutes till the bones are soft and tender. Remember, you don’t have to cook it for long, but you have to cook it at a higher temperature.
While the paya is cooking, you can get your onions chopped and masala ingredients ready. Once the paya is ready, just leave it aside.
If you’re adding the black eyed beans like we do, pressure cook them for about 3 minutes and then leave aside.
Chargrill your onions over an open flame till they get black and muchly on the outside. This adds a nice flavor to the curry. While you’re doing this, slit the chillies and chargrill them a bit as well. Do the same thing with the kopra or dried coconut. Now chop the kopra and chillies, and half the onions roughly into bits. The other half of the onions, cut into strips and leave aside.
Next step is to grind your garlic, ginger, onions, dried coconut and chillies in a mixer-grinder till it forms a coarse paste. Once upon a time, we used mortar and pestle for this. But nowadays, who’s got time?
Put the ghee or oil in the cooker and fry the paste that you ground earlier for 5 minutes. Then add in the chopped onions and the East Indian bottle masala and cook for 2 more minutes before adding in the paya. The masala gives the paya a rich red color and a heavenly smell.
Lastly add in the paya and boil for 10 more minutes. And add the boiled black eyed beans 2 minutes before you turn the stove off.
And that’s it! The East Indian paya khudi or mutton trotter curry is ready to be served with some yummy pav, bread or on rice.
Other Recipes To Try
- East Indian Mulled alcohol drink
- Peppery Oyster Mushrooms
- Popular soda bread recipes
- East Indian Chicken Tope
- Pancakes for dessert
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East Indian Mutton Paya Khudi (Goat Trotter Curry)
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- 12 Goat Trotters cut into 3 or 4 pieces each
- .25 Copra or Dried Coconut (Copra)
- 3 Red Onions Large
- 2 Green Chillies – Fresh
- 1 Garlic Pods
- 2 inch Ginger
- 3 Tablespoons Oil Or Ghee
- 2 Tablespoons Bottle Masala (East Indian) *See notes for substitutes
- 2 Tablespoons Salt
- .5 kg Black-eyed Beans Chowlee (Optional)
- .5 Lemon Juice (Juice half a lemon – Optional) Or half tablespoon tamarind pulp – Optional
- Soak the trotters in baking soda and water for about 30 minutes, and then use a scrubpad to clean well. (Unless it's already been well-cleaned by the butcher/store.)
- Cook the blackeyed beans in the pressure cooker for 3 minutes and leave aside. (Optional, if using blackeyed beans.)
- Cook the paya or trotters in a pressure cooker with a litre of water on a high flame for 30 minutes. (Add more water depending on your pressure cooker.)
- Chargril the onions over the open flame till it gets soft on the outsides.
- Slit the chilles length wise and heat them over the fire as well. (We slit the chillies so that they don't explode.)
- While the paya is cooking, chop half your onions into strips and leave aside.
- Cut the other half of the onions, dried coconut, ginger, chillies, and garlic roughly and grind to a coarse paste in the mixie.
- Heat the oil or ghee in a large pan. Add the paste to it, along with the East Indian bottle masala and salt, and fry for 10 minutes on a medium flame.
- Next, add in the paya with the stock and cook for another 10 minutes, stirring occasinally.
- Two minutes before taking it off the flame, add the blackeyed beans and stir.
- And that's it! The mutton paya khudi curry or goat trotter curry is ready to serve.
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- We never use fixed amounts of ingredients. So feel free to add or remove as per your taste.
- If you cannot find bottle masala in nearby stores, use a 2:1 mix of garam masala and chilli powder and you’ll get somewhat of a similar taste.
- Gluten free as long as your ingredients are properly sourced.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
2 thoughts on “EI Mutton Paya Khudi – Goat Trotters Curry”
Love paya curry. But the chowlee. Never thought about that before. Will try it once the stores open again.