Mutton Paya

Step 1

Clean the lamb trotters thoroughly under running water and parboil them in salted water for 10 minutes. Drain and set aside.

Step 2

Lightly crush coriander seeds, cumin seeds, black cardamom, green cardamom, cinnamon, bay leaves, peppercorns, and cloves using a mortar and pestle.

Step 3

Heat ghee in a heavy-bottomed pot over medium-high heat. Add sliced onions and cook until golden brown and crispy, about 12-15 minutes. Remove half the onions and reserve for garnish.

Step 4

Add ginger paste, garlic paste, and minced green chili to the remaining onions in the pot. Stir well for 2 minutes until fragrant.

Step 5

Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring constantly.

Step 6

Stir in yogurt and tomato puree. Cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly.

Step 7

Add the parboiled lamb paya to the pot. Stir gently to coat evenly with the spice mixture.

Step 8

Add the crushed whole spices and salt. Pour in the water. Bring to a boil, then reduce heat to low.

Step 9

Cover the pot with aluminum foil, then place the lid on top. Simmer for 2.5 to 3 hours until the meat is extremely tender and almost falling off the bone, stirring occasionally.

Step 10

When the meat is tender, increase the heat to medium. Stir in the garam masala powder and simmer uncovered for another 10 minutes until the gravy reduces and thickens to desired consistency.

Step 11

Taste and adjust salt and spices as needed. Garnish with reserved crispy onions, fresh cilantro, and mint.

Step 12

Serve hot with naan, roti, or steamed basmati rice.