Mutton Paya is a rich, flavourful, and aromatic soup-like dish from lamb feet. It is undoubtedly one of the nourishing dishes and can be relished on special occasions or when the temperature drops low. The slow-cooked broth with several spices, more so when served with naan or rice, adds much flavour to the dish. Prep the mutton paya recipe by first cleaning the feet of the lamb (paya) perfectly using running water. Heat oil or ghee in a pressure cooker or deep pot; add whole spices like cinnamon, cloves, bay leaves, and cardamom, and temper them. Then add a finely chopped onion and saut it till golden brown. Add the ginger-garlic paste to it and let the raw smell disappear from it. Add the tomatoes, turmeric powder, red chilli powder, coriander powder, and garam masala. Let this mixture cook, and let the oil separate from the masala. Add the cleaned lamb feet and fry with some spices for a few minutes. Add enough water to cover the feet, and pressure cook the dish until the mutton becomes tender and soft. If you are cooking in a pot, then simmer this on low heat for many hours to extract collagen and rich flavours. Garnish with fresh coriander leaves when done, and have it with bread or rice. The recipe of Mutton Paya is a very comforting dish that has been incorporated with every nutrient and intense flavour, making it a favourite among meat lovers.

• 2 green cardamoms
• 3 onion
• 1/2 tsp ginger
• 1 tomato
• 1/2 tsp garam masala
• 1 1/2 tsp chana dal
• 1/2 tsp turmeric
• 1 tsp black pepper powder
• 2 green chillies
• 2 tbsp ghee
• 1/2 tsp garlic paste
• 1 tsp red chilli powder
• 1 bunch coriander leaves
• 1 1/2 tsp grated coconut
• 6 mutton feet

• Mutton Paya is a South Asia speciality. Love for its traditional richness and comforting feel, it is a dish of lamb feet, a culinary dish full of nutrition.
• Enjoyable as it is, made with slow cooking when the flavours well together and give this hearty, warm meal.
• You'll need six lamb feet.
• Since they are the stars of the dish, the feet will give you a typical gelatinous texture and deep flavour, which cannot be replaced by anything else.
• First, start cleaning up the feet totally and get rid of any remaining impurities. When you've cleaned them, they are good to go for cooking.
• Saut 2 tablespoons of ghee.
• Ghee richens the flavour and also allows the saut ing of ingredients inside it.
• Once the ghee becomes hot, put two green cardamom pods into them so that they infuse their aroma into the oil. Add 3 finely chopped onions.
• Let them turn golden brown.
• That forms the base of your curry and enriches its flavour profile.
• Stir in ginger paste and garlic paste.
• Add half a tablespoon of each.
• Let it saut a couple of minutes more, till the ginger and garlic gives out their aromatic fragrance.
• Now add one very finely chopped tomato, adding some acidity to the dish.
• This will cook down into the mixture.
• It is now time to season the curry since the tomato has already been cooked.
• Adding the remaining portion of preparation includes 1/2 tablespoon of turmeric, one teaspoon of black pepper, and one teaspoon of red chilli powder.
• Apart from adding flavour, these spices colour the curry with a very vibrant colour.
• Stir well to combine with the onion-tomato mixture so they blossom for a minute.
• Add the prepared lamb feet into this pot.
• Now stir them well to get them well coated in the spice mixture.
• Pour enough water to cover the feet completely and season it with salt to taste.
• Now, bring the mixture to a boil. Reduce the heat and let it simmer, covered.
• Let it simmer for 2 to 3 hours, or until feet are tender and meat is starting to separate from the bones.
• The slow cooking process is very important because it allows the flavours to develop, includes gelatin contained in the feet, and enriches the broth.
• While the feet are cooking, make the final powders.
• Dry roast 11/2 Tbsp of roasted chana dal in a pan to golden and fragrant. Then grind it into a fine powder.
• Add this powder towards the end of the feet to thicken it into a thick curry and also give it a nutty flavour.
• Once the feet are tender, add ground chana dal to it along with 1/2 tablespoon of garam masala powder and two sliced and slit green chillies to give a few touches of spice.
• Mix well and let it simmer for another 10 minutes till all the flavours come together just before serving. Garnish with a handful of ground coriander leaves and 1 1/2 tablespoons of grated coconut, which is sweet and offers a texture.
• Once everything is well mixed and heated through, the dish Mutton Paya is ready to serve.
• It is very rich and flavourful to go well with naan or roti and steamed rice, making it a perfect centrepiece of any meal.
• This dish is very comforting, made with tender meat, aromatic spices, and rich broth, which are the quintessences of traditional cooking.
• Try your Mutton Paya and enjoy the layers of flavour that make this dish a cherished favourite!