Mutton Paya Curry Recipe, Slow Cooked and Rich
Mutton paya simmered for hours with whole spices until the gravy turns thick, silky and gelatinous. Serve with naan or kulcha.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
5 steps. Read it through before you start.
- 01Clean
Rinse the paya well under running water. Boil in water for 10 minutes and drain, discarding the water.
- 02Build the base
Heat ghee, add whole spices, then onions. Fry golden. Add the ginger-garlic paste.
- 03Add spices and paya
Add the ground spices, yogurt, salt and paya. Fry 8 minutes.
- 04Simmer
Add the water. Cover and simmer on low for 3 hours until the meat falls from the bone and the gravy is silky.
- 05Finish
Stir in garam masala. Top with ginger and serve with lemon.
Questions
Do I need to clean the paya?+
Yes. Parboil and rinse before cooking, as above.
Can I use a pressure cooker?+
Yes. Cook for 12 to 14 whistles.
Why is the gravy silky?+
The collagen in the paya melts into the broth.