Mutton Paya – an exotic runny, soupy curry made with goat trotters & few special spices. The juicy marrow & the cartilaginous joints of the goat trotters makes this Paya curry totally out of the world. This Instant Pot Mutton Paya curry is easy, delicious & tastes best with steaming white rice or Naan. Pressure cooker method is included in the post too!
Table Of Contents
- 1 Goat Paya in Instant Pot
- 2 What is Mutton Paya?
- 3 Mutton Paya Ingredients
- 4 4 Tips to make the best Mutton Paya in Instant Pot
- 5 How to get rid of strong goaty smell from the goat trotters?
- 6 How to eat Mutton Paya? Serving Ideas
- 7 How long can you store Instant Pot Goat Paya?
- 8 Can you freeze Goat Paya Curry?
- 9 How to cook Mutton Paya in Instant Pot? Step by Step
- 10 How to cook Mutton Paya in Pressure Cooker?
- 11 Mutton Paya
Goat Paya in Instant Pot
The tender falling off from the bones cartilaginous & slightly chewy meat makes this Instant pot goat paya an instant hit every single time.
And if you love sucking the juicy bone marrow from Goat Nalli just like us than this marrow laden Mutton paya curry will serve you with an insatiable meal experience 😀
Slow cooked goat trotters with few special spices have never tasted so delicious before.
You won’t find chunky pieces of meat in this recipe, because it’s only the goat trotters that is the main ingredient here.
But, this stew like paya curry still turns out amazing & packs a punch with outrageous flavors.
Perhaps it’s the juicy marrow laden hooves bones & the gelatinous & cartilaginous meaty part of the hooves that strikes a magical taste!
If you have never tried a paya recipe before or if the idea of goat trotters make you slightly squeamish than I urge you that you give this recipe a try.
You might perhaps change your view altogether.
This recipe of Goat trotters in an Instant Pot is certainly a keeper & the easiest Mutton paya recipe ever!
You may always swap the goat trotters with lamb trotters.
What is Mutton Paya?
Mutton Paya is a stew like, rich, spicy, runny curry that’s cooked with goat trotters or lamb trotters with a special blend of spices.
Goat Paya is best enjoyed with piping hot white rice, Naan or Chapathi.
The goat trotters or goat hooves are traditionally slow cooked to make an awesome bowl of mutton paya curry. In today’s recipe I used my Instant Pot to slow cook them.
But you can choose a regular pressure cooker or cook them the traditional way on a stove top.
Mutton Paya Ingredients
This is what you’ll need to make a batch of Instant Pot Mutton Paya recipe:
- Goat Trotters: These are cleaned goat hooves straight from the butcher.
- Ginger Garlic paste
- Bay leaf
- Spices : Mutton Paya masala (I used store bought, available in every Indian store), Kashmiri red chili powder + red chili powder.
- Green chilies (optional)
- Ghee: Cook it in ghee for best flavors.
4 Tips to make the best Mutton Paya in Instant Pot
- Simmer the paya with turmeric first: Simmer the goat trotters with turmeric powder + ginger garlic paste for 10 mins. Turmeric is antibacterial & it will help to cleanse the trotters. The ginger garlic paste will wade off any strong goaty odor. You may do it in the Instant Pot or a separate pot on the stove top. I did it on the stove top. This process also helps to quickly thaw frozen paya.
- Cook the trotters first until tender: The secret to a delicious mutton paya curry is to slow cook the goat paya first with sliced onions, salt, bay leaf & ginger garlic paste. This will create an amazing bone broth that will make a fantastic flavorsome paya curry.
- Bhuna or Saute the Spices well: This is the secret & perhaps the only step to make the Instant Pot goat paya taste the best. You need to bhuna the masala well but not with the trotters. The trick is to bhuna the masala separately & keep it aside. Mix it later with the cooked paya in the rich broth. You have to do very less cooking after mixing in the bhuna masala blend. This will give a rich, complex flavor to the mutton paya because the masala will lock the best flavors in the broth.
- Simmer 10 mins with the Bhuna Masala: Do just that! Don’t go beyond the 10 min mark or else the masala will get over cooked & loose the deep flavors. Simmer it at low always!
How to get rid of strong goaty smell from the goat trotters?
The trick is to simmer them for 10 mins with turmeric powder & ginger garlic paste.
Rest assured you won’t have any strong odor in the paya.
How to eat Mutton Paya? Serving Ideas
Mutton Paya curry taste best with steaming hot white rice, Naan or Roti (Chapathi).
We love it always with rice!
How long can you store Instant Pot Goat Paya?
Instant Pot Goat Paya or mutton paya can be stored for 10 days in an air tight container in the refrigerator.
The fat will accumulate at the top in a solid layer. When you re-heat the paya curry it will dissolve.
Can you freeze Goat Paya Curry?
Yes, you can freeze Mutton paya curry. You can choose portion sized freezer safe containers & store the Instant Pot Goat Paya curry for 1 month.
How to cook Mutton Paya in Instant Pot? Step by Step
Steps in words below pictures
How to make Mutton Paya in Instant Pot
- Simmer the Goat Trotters
Take a pot full water, add 1 tsp turmeric powder & 1 tsp ginger garlic paste, dunk the mutton paya & simmer on medium flame for 5-6 mins. Turmeric powder acts as antibacterial, hence, it will help to cleanse the trotters. The ginger garlic paste will help to wade off any strong goaty smell. This process also helps to quickly thaw frozen paya. Drain & set aside.
- Set the Instant Pot & add the ingredients
Put the boiled mutton paya + sliced onions + chilies (if using) + ginger garlic paste + salt in the Instant pot container. Add water, just enough to keep everything below the water level. Refer the pic.
- Pressure cook
Close the lid of the IP & press the MEAT STEW button. Set it on HIGH for 50 mins.
- Strain the cooked goat trotters
Fish out the cooked goat trotters & keep them in a bowl. Preserve the broth in the Instant Pot itself. Also, fish out the cooked sliced onions from the broth (as many as you can). We will use them while prepping the bhuna masala.
- Prep the mutton paya masala
Set a skillet over medium heat. Add oil & fry sliced onions until soft & translucent. Next, add the mutton paya masala (store bought) + red chili & kashmiri red chili powders & saute until oil oozes out. Add the boiled onion (that we took out from the broth), mix well & fry for 1 min. Lower the heat to low & mix in the yogurt.
- Add the bhuna masala to the broth
Add this special mutton paya masala to the broth. Mix well. Than add the cooked goat trotters or paya & simmer at normal for 8-10 mins. Do it in the IP on SAUTE mode.
- Add the Goat trotters or goat paya
Than add the cooked goat trotters or paya to the broth & simmer at normal for 8-10 mins. Do it in the IP on SAUTE mode.
How to cook Mutton Paya in Pressure Cooker?
The recipe remains exactly the same.
Just replace the Instant pot with a regular pressure cooker.
Pressure cook the Goat paya with onions + chilies + ginger garlic paste + salt + bay leaves over medium heat for 8-10 whistles.
When it’s done fish out the cooked paya & set aside. Preserve the broth in the pressure cooker pot itself.
Also, fish out the cooked onions and use them while sauteing the Goat paya masala (instructions in recipe card below).
Bhuna the masala on stove top on a skillet over medium heat just like I did in today’s recipe.
Add this bhuna masala to the broth & mix very well.
Next, add the goat paya & simmer for 8-10 mins over medium heat. Serve hot, enjoy!
Love Mutton Kabab? Don’t Miss this easy super-awesome Mutton Seekh Kabab from Foodies Terminal!
Mutton PayaPrint Recipe Pin Rate
- 9 Goat or lamb trotters (Mutton paya)
- 1/3 cup Yogurt
- 2 large onion sliced (divided into 2 equal parts)
- 1 tbsp Ginger Garlic Paste (divided into 2 equal parts)
- 1/4 cup mutton paya masala (store bought you can use any brand)
- 1.5 tbsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
- 1 tsp Red Chili Powder
- 2 Bay leaf
- 4 Green Chilies (optional)
- 2 tbsp Extra Virgin Mustard Oil (you can use any oil of your choice)
- 1 tsp Turmeric Powder
- Salt (to taste)
How to make Mutton Paya in Instant Pot
- Take a deep bottomed pot, add the goat trotters + turmeric + 1/2 the mentioned ginger garlic paste. Set over medium heat & boil for 10 mins. Drain the water & keep aside the goat trotters or paya.
- Next, add these goat trotters + 1/2 the mentioned onion + bay leaves + the rest of the ginger garlic paste + chilies + salt to the instant pot. Pour enough water to cover the ingredients in the pot.
- Close the Instant Pot Lid & press the PRESSURE COOK button. Set it on the MEAT STEW on HIGH for 50 mins. Make sure to seal the valve to the sealing position.
- After 50 mins when the Instant pot begins to beep do a quick pressure release (QPR). Fish out the cooked paya with the help of a slotted spoon. Than, fish out the cooked onion pieces (as many as you can). Keep them aside in separate bowl. Let the broth sit in the Instant pot itself.
- Now, prep the mutton paya bhuna masala. Heat a skillet over medium heat. Add oil. When the oil becomes moderately hot add the rest of the sliced onions & saute until the onions are limp & translucent.
- Next, add the mutton paya masala powder + the red chili & the kashmiri red chili powder & saute until oil oozes out.
- Add the cooked onion that you had taken out from the broth. Saute until oil oozes out.
- Lower the heat & add the yogurt. Mix briskly. Saute for 1-2 mins.
- Now, switch on the SAUTE mode of the instant pot & set it on NORMAL. Heat up the broth. When the broth becomes moderately hot mix in the bhuna masala to the broth.
- Add the cooked goat trotters or mutton paya to this broth & simmer for 10 mins on LOW at the SAUTE mode in your Instant Pot.
- Serve hot. Enjoy!
How to make Mutton Paya on Stove Top or Pressure Cooker
- Follow the same recipe. Swap the Instant pot with a regular pressure cooker.
- Boil the paya first with turmeric powder + ginger garlic powder + water in a deep bottomed pan over medium heat. Drain & set aside the goat trotters.
- In a pressure cooker add the boiled & drained paya + onions + chilies + bay leaves + ginger garlic paste. Add enough water.
- Close the lid of the pressure cooker & pressure cook over medium heat until 8-10 whistles.
- Fish out the cooked paya + cooked onions & let the broth stay in the cooker.
- In the meantime prepare the bhuna mutton paya masala & add it to the broth. Mix well.
- Next, add the cooked paya to this broth & simmer over medium flame for 10 mins.
- Serve hot. Enjoy!
- Measuring cup used, 1 cup = 240ml & 1 teaspoon = 5ml
- Simmer the Goat trotters before making the Paya Curry. Add turmeric + ginger garlic paste & boil for 10 mins. No strong goaty odor + turmeric is a natural antibacterial.
- For best flavors Bhuna (saute) the masala separately & than mix in to the broth.
- You can also use Lamb trotters instead of goat trotters.
- If you can cook the Instant Pot Goat Paya in ghee or else swap it with any cooking oil.
- Do not skip the store-bough Mutton Paya Masala powder. You can buy it from any Indian grocery store in your area. And you may use any brand.
- Skip the green chilies and the chili powder from the recipe if you do not prefer spicy food.
- Buy completely clean & sanitized goat or lamb trotters from your butcher. It’s a complicated process to clean them at home.
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