Cooking Mutton Paya in America at Home | Goat Trotters Curry | Traditional Indian & Pakistani Dish

Learn how to make the most delicious and authentic Mutton Paya (Goat Trotters Curry) at home with this step-by-step recipe. Mutton Paya is a traditional Indian and Pakistani dish known for its rich, flavorful broth and tender meat. It’s a perfect dish for special occasions, family gatherings, or when you’re craving something hearty and nutritious. In this video, I’ll show you how to pressure-cook goat trotters to perfection, using a blend of aromatic spices and herbs. Whether you’re a fan of Indian cuisine or trying it for the first time, this recipe will surely impress your taste buds! Don’t forget to like, comment, and subscribe for more delicious recipes from @IndianChefInAmerica Preparation Time: 10 minutes Cooking time: Around 1.5 hours if using pressure cooker. In open pot around 4 hours. Servings: 8 (depends who is eating 😊) Ingredients: (Used in this recipe) For 1st stage; Yakhni (Stock) preparation: Goat Trotters (8) around 2 kg, One Average size Onion, Ginger root 2 inch piece, whole garlic 3, whole red chilies 6-7, whole coriander seeds 1 tbsp, whole Fennel seeds 2 tbsp, salt 1 tsp, water 1500 ml For 2nd stage, making final Paya curry: Coriander powder 2 tbsp, Red chili powder 1 tbsp, Kashmiri/Degi mirch powder 1 tsp, Turmeric powder 1 tsp, ginger and garlic paste 1 tsp each, Cumin 1 tsp, salt ½ tsp. Make a paste of all these powders after adding some water. Also keep Garam Masala 1 tbsp, and powdered black pepper 1 tsp for later use. Cooking Oil 100 ml. Finely chopped green chilies and ginger Juliennes for garnishing. Preparations: Stage 1: Take a pressure cooker (or Open pan), add trotters and 1.5 liters of water, start full flame and let it come to boil. Remove all the scum that shows up on the surface after few minutes of boiling. Now add One Average size Onion, Ginger root 2 inch piece, whole garlic 3, whole red chilies 6-7, whole coriander seeds 1 tbsp, whole Fennel seeds 2 tbsp, salt 1 tsp. Close the lid of pressure cooker. After it reaches the cooking temperature & pressure, cook it for 45 minutes. If cooking in open pot, cook it for 3-4 hours on low flame. Once Paya is cooked, remove all the pieces of paya and keep it in a plate. Crush all the remnants of garlic/onion in the stock and filter the stock and keep it away for later use. Stage 2, Paya Saalan Making: Take an open pot and add 100 ml of cooking oil. Start the flame and when it is medium hot, add the masala paste into it and roast it for few minutes till oil separates from masala. Now add trotters in it and again gently roast it for 2-3 minutes. Now add entire paya stock that you got in first stage into it and mix it. Make it come to boil and then lower the flame and cook it for 15 minutes on low flame. Now add 1 tsp of black pepper powder and 1 tbsp of garam masala, mix it well and again put on the slow flame for 5 more minutes. After 5 minutes, its ready to dish out. Garnish with finely cut green chilies and ginger Juliennes. Serving Suggestions: Perfect as wholesome full meal dish. serve hot with Naan, paratha or roti. -Garnish with finely chopped green chili and ginger Juliennes. Adding finely chopped cilantro and some lemon is optional. Pro Tips: Slow cooking in an open pot is always better than pressure cooking. Add Garam Masala and black pepper powder at the last. Storage: You can store it in refrigerator for 2-3 days. Its protein will coagulate on cooling and become jelly like. It's very nutritious. Conclusion: Very nutritious, tasty dish described here in a very simple and traditional way. What you want me to make next? Also Watch:    / @indianchefinamerica      • Chicken Kachori | Crispy Indian Chick...      • Authentic Pakistani Chikar Cholay Rec...      • Fruit chaat - Spicy and Creamy | Amaz...      • Tawa Chicken Piece | Fried Chicken on...      • Stuffed Dates | Stuffed Khajoor | Gre...      • Mutton Shami Kabab | Very straightfor...      • Chicken Cheese Fingers | You’ll love ...      • Crispy Aloo Samosa | Home made is Cle...      • Keema Paratha | You’ll not forget the...      • Zinger Burger | Crispy Fried Chicken ...      • Mixed Daal | Arhar, Masoor, Moong, Ur...      • Aloo Gosht | Mutton Potato Curry | Aw...      • Aloo Palak  | Spinach Potato Mix | Su...      • Yakhni Pulao | Mutton Stock Pilaf | A...   #MuttonPayarecipe, #GoatTrottersCurry, #IndianMuttonPaya, #PakistaniMuttonPaya, #AuthenticMuttonPaya, #GoatTrottersrecipe, #SlowcookedMuttonPaya, #TraditionalIndianrecipe, #MuttonPaya, #GoatTrottersCurry, #IndianRecipes, #PakistaniRecipes, #TraditionalCooking, #SlowCookedCurry, #IndianChefInAmerica, #HomeCooking, #AuthenticIndianFood, #GoatTrottersRecipe, #Pakistani cuisine, #IndianFood, #IndianCooking, #FoodVlog, #RecipeTutorial, #FoodInspiration, #CookingAtHome, #IndianChef, #FoodChannel, #FoodVideo, #FoodieFavorites, #IndianRecipes, #PakistaniCuisine, #PakistaniFood, #IndianCuisine, #Foodie, #FoodLovers, #FoodTutorial,