Embark on a culinary adventure with this Mutton Paya recipe, a dish that is deeply rooted in the heritage of South Asian cuisine. Adored for its rich and hearty broth, Mutton Paya is a gastronomic delight that has been savored for generations. Showcasing a perfect blend of spices, tender meat, and a velvety sauce, this recipe promises an authentic taste that will transport you straight to the streets where its aroma beckons. Reveal the secrets to creating this traditional favorite by following these meticulous steps, ensuring your Mutton Paya is not just a dish, but an experience to remember.
Ingredients
- Mutton trotters (Paya) – 4 pieces (مٹن ٹراٹرز (پایا))
- Onions – 2, finely sliced (پیاز)
- Fresh ginger, grated – 2 tablespoons (ادرک)
- Garlic paste – 1 tablespoon (لہسن پیسٹ)
- Green chilies, chopped – 3 (ہری مرچ)
- Coriander powder – 1 teaspoon (دھنیہ پاؤڈر)
- Turmeric powder – 1/2 teaspoon (ہلدی پاؤڈر)
- Red chili powder – 1 teaspoon (لال مرچ پاؤڈر)
- Garam masala – 1 teaspoon (گرم مصالحہ)
- Salt to taste (نمک)
- Oil – 1/4 cup (تیل)
- Water as required (پانی)
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Time Required
- Preparation Time: 15 minutes
- Cooking Time: 3 to 4 hours
- Total Time: Approximately 4 hours and 15 minutes
Method of Cooking
1. Begin by thoroughly cleaning the mutton trotters (Paya) with water to remove any impurities.
2. In a large pot, heat the oil and sauté the onions until golden brown (پیاز کو سنہری بھون لیں).
3. Add the grated ginger and garlic paste to the onions and fry for a couple of minutes until the raw smell dissipates (ادرک اور لہسن پیسٹ کو اچھی طرح بھونیں).
4. Incorporate the trotters into the pot, sprinkle with salt, and continue to stir-fry (پایا اور نمک ڈال کر بھونیں).
5. Mix in the coriander powder, turmeric, red chili powder, and chopped green chilies for the spice base (مصالحہ جات اور ہری مرچ شامل کریں).
6. Pour in enough water to cover the trotters completely and bring to a boil. Then simmer on low heat for 3 to 4 hours (پانی ڈال کر اُبالیں اور پھر دھیمی آنچ پر پکائیں).
7. Add garam masala during the last half hour of cooking (پکانے کے آخری آدھ گھنٹے میں گرم مصالحہ شامل کریں).
8. Serve the Paya hot, garnished with fresh coriander and ginger strips (تازہ دھنیا اور ادرک سے سجا کر گرما گرم پیش کریں).
About Recipe of Mutton Paya
Where It’s Cooked:
Cooked in kitchens across the South Asian subcontinent, Mutton Paya holds a place of pride in traditional culinary practices. This delicacy graces the dining tables of countless homes, from the bustling cities to the rural heartlands. Its preparation is an art form in itself, filled with patience and care to ensure the trotters are stewed to perfection, exuding their signature flavors and textures.
History and Origins:
Diving deep into the origins of Mutton Paya leads us to the Mughal era, where it was considered a breakfast fit for the royals. Over time, it adapted to various regional nuances and embraced local spice blends, evolving into the beloved version we know today. It stands as a testament to the blend of cultures and the culinary legacy of the Mughals.
Where People Like it Most:
Mutton Paya is revered in countries like India, Pakistan, and Bangladesh. While it’s enjoyed nationwide, it has a passionate following in the regions of Punjab and Hyderabad in India, as well as Lahore in Pakistan, where its presence is essential at festive spreads and special occasions.
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