Instant Pot Mutton Paya With Spiced Broth
Slow-cooked mutton trotters braised in aromatic spiced broth until tender and gelatinous. Trotters are first cleaned and blanched, then pressure-cooked with ginger-garlic before being fried with caramelized onions and warming spices. The meat simmers in its own rich stock until it releases gelatin, creating a thick, silky gravy finished with yogurt and garnished with fresh ginger, cilantro, and green chili.
Ingredients
- 1 lb mutton trotters, cleanedgoat trotters1:1meat
similar texture and flavor profile
- 1 large onion, blended
- 1 tbsp ginger garlic paste
- ¼ cup oil
- 3 cups water
- 1 ½ tsp salt
- 1 tbsp paprika
- 1 ½ tsp cayenne pepper
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tbsp roasted cumin and coriander powder
- 1 tsp cumin
- 1 tbsp yogurt, whipped
- ¼ cup wheat flour
- ¼ inch ginger, julienned, for garnish(optional)
- ¼ bunch cilantro, chopped, for garnish(optional)
- 5 count green chili, sliced, for garnish(optional)
- 1 count lemon, quartered, for serving(optional)
Instructions
- 1
Clean trotters by tossing with wheat flour, let sit 5 minutes, scrub to remove hair, rinse thoroughly
- 2
Boil trotters in water until foam rises, about 5 to 7 minutes, discard water and rinse
- 3
Add trotters to instant pot with water, ginger garlic paste and salt on stock broth setting, release pressure when done, strain and reserve broth
- 4
Heat oil in heavy pot on medium high, add blended onion and cook until light golden
- 5
Add trotters and fry until color changes, about 3 to 4 minutes
- 6
Add all spices and salt, cook until fragrant, about 30 seconds
- 7
Add reserved mutton broth, reduce heat, cover and simmer about 45 minutes until broth thickens and becomes gelatinous
- 8
Taste and adjust spices as needed, turn off heat and stir in whipped yogurt
- 9
Turn heat to medium low and cook 5 to 7 minutes, watching until oil surfaces on sides of pot
- 10
Garnish with julienned ginger, cilantro and green chili, serve with lemon juice, naan or rice
Tips
Whip yogurt before adding to prevent curdling and create smooth integration into gravy
Watch pot closely during final cooking stage when oil starts to surface to avoid burning
Good to Know
Refrigerate in airtight container up to 3 days. Fat will solidify on cooling; reheat gently on stovetop with splash of water.
Prepare trotters through pressure cooking stage up to 1 day ahead. Complete frying and braising the day of serving for best texture.
Ladle into bowls with generous amounts of broth. Serve with warm naan, rice, or roti. Squeeze fresh lemon juice at table.
Common Mistakes
Do not skip initial cleaning and blanching of trotters to avoid gritty texture and off flavors
Do not add yogurt on high heat to avoid curdling; reduce heat and whip yogurt before stirring in
Do not rush the 45-minute simmer to avoid tough meat and thin, watery gravy
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and flavor profile
longer cooking time may be needed