Sunday, November 8, 2015

Mutton Trotters - Mutton Paaye - Chotey Paaye

Rishta Recipe 101 - This will be the name of my famous desi recipes that are necessary for a girl/woman to know in order to be rishta material. (THIS IS A JOKE SO STAY AWAY FEMINISTS)

I have been craving Mutton Paaye since Eid ul Azha. So, I finally have the time to make them today. Tried hard remembering mom's recipe and then I came across to Hirra Pervaiz's Mutton Trotters recipe on which is practically the same.

Original Recipe Link -

So the credit of this recipe goes totally to Hirra and please all the females who read this,  do visit her blog ya'll gonna love it.

Again I have not messed much with this recipe just the quantities of salt, red chili pepper turmeric, ginger and garlic paste have been changed. Also I added a bit of tomato puree just to give it a red/crimson-ish finishing and also it had its taste changes in it.

Ingredients for Mutton Trotter Soup/Yakhni:

6 mutton trotters

6 tablespoons of whole wheat flour (to clean the trotters)

12 glasses of water

1 tablespoon garlic paste

1 tablespoon ginger paste

1/4 teaspoon black pepper corns

1 onion finely chopped

1 teaspoon cloves

2 bay leaves

4 green cardamoms

1 black cardamoms

Ingredients for Trotter Gravy

1 cup ghee/oil (I used desi ghee)

1 large onion's paste

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon red chili powder

1 tablespoon salt

1 teaspoon turmeric powder

1 teaspoon coriander powder

cooked mutton paaye

mutton trotter soup/yakhni

1/4 cup of tomato puree (optional)

Forgot to take one picture of the ingredients of gravy. I hope you can imagine it.

Now let's start making this amazing, desi, sticky and gooey thing.

Sprinkle flour over the mutton trotters and rub them with it. Let them be for 5 minutes and then rinse them.

Now put all the soup/yakhni ingredients in a pan, add the trotters and 12 glasses of water. Give this a boil and then lower the heat. Simmer it for 4 hours.



But its okay, trust me.

After four hours the liquid of the yakhni shall be reduced and the trotters shall be cooked and tender.

Take the trotters out on a separate plate. Take the yakhni out and strain the whole garam masala from it.

Heat 1 cup of oil/ghee in a deep base pan. Add the onion paste to it and fry until its golden-ish.

Add the ginger, garlic paste and cook it till its fragrant.

Add the salt, red chili powder, turmeric and coriander powder. Mix it well with the onion paste mixture.

Add the trotter/paaye now and turn the heat up. Mix and coat the trotters properly with the gravy base. Cook it on high heat for 3-4 minutes or as you see the oil coming out of the gravy mixture.

Add the trotter soup/yakhni in it now and bring it to a boil.

After the it boils, lower the heat of the pan and simmer the gravy to your desired thickness.

Here I added the tomato puree because I remember mom adding some the last time she made it. It takes the taste of the gravy on a whole different level.

That's it people, Mutton Trotters/Paaye are cooked now. Garnish them nicely with chopped coriander. Serve them with Naan, Roti, Rice or anyone's feelings.

Ladies and Gentlemen, jump around for Mutton Paaye!

1 comment:

  1. This is very delicious, i have to eat this item at my friend house its really amazing and beautiful in taste. thanks for sharing. chowringhee satya niketan menu


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