Indian · Dinner
Spiced Lamb Trotter Stew
Mughlai Paya Curry
A Mughlai celebration trotter stew slow-cooked with a fragrant ginger-and-fennel masala, finished with saffron and ghee for a velvet broth traditionally served at festive breakfasts.
$$$
15 minsPrep
45 minsCook
60 minsTotal
HardLevel
Nutrition per serving
520Calories
38gProtein
28gFat
18gCarbs
3gSugar
2gFiber
780mgSodium
120mgChol
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Instructions
1
Prep
Clean paya thoroughly; blanch 5 minutes in boiling water, drain. Slice onions thinly. Mix ginger-garlic paste. Measure all spices. Soak saffron threads in 2 tbsp warm milk 10 minutes. Julienne fresh ginger, chop coriander and green chillies. Mix atta flour with 8 tbsp cold water into smooth slurry.
2
Boil
Place pre-blanched paya in heavy pot, cover with 1.6 L (6.75 cups) cold water. Bring to boil over high heat, skim foam thoroughly, reduce to low. Cover, simmer 35 minutes until paya begins turning gelatinous.
3
Bloom
While paya simmers, heat 3 tbsp ghee and oil in saucepan over medium-high. Add bay leaves, cinnamon, cardamom, cloves; sizzle 30 seconds until fragrant. Add onions, cook 8 minutes stirring until deep golden. Stir in ginger-garlic paste 1 minute until raw smell fades.
4
Build
Add chilli powder, coriander, fennel, ground ginger, cumin, turmeric, 1 tsp garam masala, salt, and 6 tbsp water. Stir 30 seconds to bloom spices, then pour entire masala into simmering paya pot. Stir well, cover, simmer 12 minutes low until broth is richly coloured.
5
Thicken
Dry-toast atta in skillet over medium-low 3 minutes stirring until light golden and nutty. Slowly stir atta slurry into simmering curry while stirring constantly. Cook 4 minutes over medium-low until broth reaches glossy, stew-like consistency.
6
Finish
Stir in remaining 2 tbsp ghee, saffron milk, half the julienned ginger, and remaining 1 tsp garam masala. Cover, rest 3 minutes off heat until flavours meld and broth is silky.
7
Plate
Transfer paya to deep bowls with gravy spooned over. Garnish with remaining julienned ginger, fresh coriander, and chopped green chilli. Serve immediately with lemon wedges, naan, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 760g (26.8 oz) lamb trotters (paya), bone-in
- 5 tbsp ghee
- 2 tbsp neutral oil
- 2 medium yellow onions
- 3 tbsp ginger-garlic paste
- 3 tsp kashmiri chilli powder
- 3 tsp ground coriander
- 2 tsp ground fennel
- 1.5 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 tsp garam masala
- 1.5 tsp salt
- 2 bay leaves
- 1 cinnamon stick (3-inch)
- 8 green cardamom pods
- 2 black cardamom pods
- 8 cloves
- 3 tbsp atta (whole wheat flour)
- 2 pinches saffron threads
- 2 tbsp warm milk
- 2 tbsp fresh ginger
- 2 tbsp fresh coriander
- 2 lemon wedges
- 2 green chillies