Attukal Paya – Mutton Paya – Lamb Trotters Stew – ஆட்டுக்கால் பாயா. Recipe for spicy Mutton Paya. Serve with Idli, Kal Dosai, appam or idiyappam.
The first time I had Mutton Paya (we call it kaal soup) was with my father in his home town during a “Keda Vettu”. Keda Vettu is a function where a goat is sacrificed at the temple and is cooked and served to the family / relatives usually for lunch on occasions. My parents are pure vegetarians. But they never stopped me and my brother from our foodie adventures. So we were attached to my Periya Maama (Eldest Uncle) – on occasions like these for our foodie expeditions. He is a hardcore non vegetarian. He loved Mutton and especially offal made the right way. He was the one who introduced me to my first piece of meat. He was also the one who made me eat mutton legs. While we as kids were not too keen on eating a leg as it looked very unappetising, he just started us with the gravy. So it all started like that. We spent one to two Sundays at my aunts place a month and Sundays meant mutton kuzhambu (curry) with rice. Offal (mostly liver) was prepared separately for my uncle. I am not a great fan of offal but he just enjoyed eating on the table with all of us. The curry was always spicyyyy. The kids would get a dollop of ghee on top of the rice to offset the spicy mutton. He would serve the mutton bones to the children and we had to put in all our effort to make sure the bone marrow is eaten. After lunch we all would get a teaspoon of sugar too!!! The mutton was always super spicy yet tasty. All our noses would water for the next 20 minutes after lunch. We were always geared up and ready for the happy torture.
For Mutton Paya, Usually the broth is made and refrigerated and finished the next day for serving it for breakfast. This recipe is not difficult but takes time. Mutton legs takes a long long time to cook and cooking for a long time is the main reason for the rich flavor. The flavor comes from collagen as mutton legs are rich in collagen. The west is now embracing collagen as the new super food. If you plan for the dish accordingly, it can be made easily.
Note: This dish is usually served with Idli, Kal Dosai, appam or idiyappam. It does not go well with rice. Its usually made for breakfast.
Here is how to do Mutton Paya – Attukaal Paya
Cleaning the Attukal / Trotters
I have used four legs today. Usually in butcher shops, four legs are sold as a set. Please take care of cleaning the legs properly as dirt and hair needs to be properly removed.
First we need to clean the legs / trotters. Usually the legs are charred on fire by the butcher to remove the goat hair. So it will come mostly cleaned. Still there might be trace of hair and dirt that needs to be cleaned. Here is how to clean the legs.
Heat a liter of water in a big pan until hot. Add in a heaping teaspoon of turmeric powder.
Add in the attukal / trotters and let it boil for a minute. Remove from heat and strain.
Using a paring knife, slightly scrape the trotters to remove any of the residue hair and the blackened bits. Be gentle and make sure not to remove too much skin. Gently scrape the blackened bits as well. Wash well and set aside.
Cut each trotter into two-three pieces. Many people like to add the legs as whole but I like to cut it up. Its easier to cut the leg on the knuckle joint using a cleaver. The juices / collagen (trotters are rich in collagen) releases from the bones much better when cut and it cooks well too! Collagen is very good for health.
Making the broth
Take a pressure cooker and add in the cut up trotters, 1.5 liters water, a teaspoon of turmeric and a teaspoon of pepper. Trotters take a long time to cook.
Note: Always use a big pressure cooker so the juices do not spray up from the whistle while cooking. Using a bigger cooker will minimise the mess. I used a 5 liter cooker today.
Cook on a LOW FLAME for 90 minutes. Yes. that’s a long time and legs does take a long time to cook. Ignore the number of whistles from the cooker while cooking. Just set a timer.
Note: We did not add salt for making broth as it may hinder cooking. Mutton legs are a tough piece of meat.
After 90 minutes, remove the cooker from heat and let the pressure settle naturally. Mutton Leg broth is ready.
Note: If you are planning this dish for breakfast, make the broth and refrigerate over nite. The next day, you can just heat the broth and continue with the recipe. Headsup – The broth will become like a jelly when refrigerated because of the presence of collagen / gelatin which is a good thing. Do not be scared if you see “mutton jelly” – you are on the right track.
Masala Paste for making Mutton Paya
We will need to make a paste for making the paya. Here is what you will need.
Take a pan and add in a teaspoon of coconut oil or Indian gingely oil. Add in all the dry spices and saute for a minute till fragrant.
Add in the onion, tomatoes, ginger, garlic and the green chillies. The predominant spicy heat for the recipe is from black pepper and green chillies. If you want a spicy paya, add more green chillies according to your taste. Add in the salt. Saute for 4-5 minutes till the tomatoes are juiced down.
Note: We do not use dried red chillies or red chilli powder for this recipe
Remove from heat and let it cool a bit. Add the mixture to a mixie. Wash the pan with a cup of cooked mutton broth and add it back to the mixie. Grind to a smooth paste. Set aside.
Finishing Paste for Mutton Paya
Soak the cashews and the white poppy seeds in one cup of water for 10 minutes. Grind them along with the coconut and the water to a smooth paste. Set aside.
Making the stew
Take a heavy pan and add in a teaspoon of coconut oil or Indian gingely oil. Add in the sliced onion and the curry leaves. Saute for a couple of minutes. Add in the sliced tomatoes.
Cook the tomatoes for 2-3 minutes until very juicy. Add in the masala paste.
Add a cup of mutton broth to the mixie to wash all the masala paste sticking to the mixie. Add it to the pan.
Add in the remaining broth and the mutton pieces. Add in the salt.
Add in a few whole green chillies for flavour. Do not cut them. Let the stew simmer for 20 minutes.
Now add in the finishing paste.
Cover the pan with a lid and let the gravy simmer for 10 minutes.
The stew is ready.
Enjoy the attukaal paaya with idli.
Attukal Paya – Mutton Paya – Lamb Trotters Stew
Attukal Paya – Mutton Paya – Lamb Trotters Stew – ஆட்டுக்கால் பாயா. Recipe for spicy Mutton Paya. Serve with Idli, Kal Dosai, appam or idiyappam.
- Total Time: 3 hours
- Yield: 6-8 servings 1x
Ingredients
Cleaning the Attukal / Trotters
- 4 goat legs, partially cleaned
- 1 heaping teaspoon of turmeric powder
Making the broth
- 1.5 liters water
- 1 teaspoon turmeric
- 1 teaspoon black pepper powder
Masala Paste for making Mutton Paya
- 5 green chillies
- 1/2 cup tomato, roughly chopped
- 1/2 cup chopped onions
- 10 cloves garlic
- 1 inch piece ginger
- 1.5 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 2 teaspoon black peppercorn
- 1 teaspoon coriander seeds
- 1/2 inch piece cinnamon
- 1 cardamom
- 2 cloves
- small piece star anise (poo)
- 1 teaspoon coconut oil / Indian sesame oil
- 1 teaspoon salt
Finishing Paste for Mutton Paya
- 10 cashews
- 1 teaspoon white poppy seeds (khus khus)
- 1/4 cup fresh coconut
- 1 cup water for soaking (use the same water to grind)
Making the stew
- 1 teaspoon coconut oil / Indian sesame oil
- 2 sprigs curry leaves
- 1/4 cup onion, sliced
- 1/4 cup tomato, sliced
- 1 teaspoon salt
- 5 whole green chillies ( for flavor – do not cut these)
Instructions
Cleaning the Attukal / Trotters
- Heat a liter of water in a big pan until hot. Add in a heaping teaspoon of turmeric powder.
- Add in the attukal / trotters and let it boil for a minute. Remove from heat and strain.
- Using a paring knife, slightly scrape the trotters to remove any of the residue hair and the blackened bits. Be gentle and make sure not to remove too much skin. Gently scrape the blackened bits as well. Wash well and set aside. Cut each trotter into two-three pieces.
Making the broth
- Take a pressure cooker and add in the cut up trotters, 1.5 liters water, a teaspoon of turmeric and a teaspoon of pepper.
- Cook on a LOW FLAME for 90 minutes.
- After 90 minutes, remove the cooker from heat and let the pressure settle naturally. Mutton Leg broth is ready.
Masala Paste for making Mutton Paya
- Take a pan and add in a teaspoon of coconut oil or Indian gingely oil. Add in all the dry spices and saute for a minute till fragrant.
- Add in the onion, tomatoes, ginger, garlic and the green chillies. Add in the salt. Saute for 5 minutes.
- Remove from heat and let it cool a bit. Add the mixture to a mixie. Wash the pan with a cup of cooked mutton broth and add it back to the mixie. Grind to a smooth paste. Set aside.
Finishing Paste for Mutton Paya
- Soak the cashews and the white poppy seeds in one cup of water for 10 minutes. Grind them along with the coconut and the water to a smooth paste. Set aside.
Making the Stew
- Take a heavy pan and add in a teaspoon of coconut oil or Indian gingely oil. Add in the sliced onion and the curry leaves. Saute for a couple of minutes. Add in the sliced tomatoes.
- Cook the tomatoes for 2-3 minutes until very juicy. Add in the masala paste.
- Add a cup of mutton broth to the mixie to wash all the masala paste sticking to the mixie. Add it to the pan.
- Add in the remaining broth and the mutton pieces. Add in the salt.
- Add in a few whole green chillies for flavour. Do not cut them. Let the stew simmer for 20 minutes.
- Now add in the finishing paste.
- Cover the pan with a lid and let the gravy simmer for 10 minutes.
- The stew is ready.
- Prep Time: 30 mins
- Cook Time: 2 hours 30 mins
- Category: Main
- Cuisine: Tamilnadu
Can you make this without a pressure cooker?
It will take hours for the legs to cook. Instant pot or regular pressure cooker is preferred for home cooking.
Hi Suguna…I loved the story behind this dish and the recipe is excellent. It comes out as tasty as yours every time I make it. Highly recommend it
Thank you!
Suguna
How long can these be refrigerated?
Can the uncooked trotters be stored in the freezer for long?
There is only one nv at home. Want to make this recipe since we had a kadavettu yesterday and they gave the trotters.
Please let me know also how long the cooked broth will keep
You can keep the cooked broth in the refrigerator for up to two-three days.
uncooked trotters can be kept in a tightly wrapped zip loc for a couple of months (hoping no frequent power cuts)
taste really good,surely recomended
Thank you!
Thank you so much for this recipe. I’ve been using this recipe multiple times and it has come out great everytime.
Thank you!
Hi,mam I am a big fan of yours recipe and you,I watch your local flavor in Travel xp..you make all recipe so wonderfully I just love it..keep cooking and give us wonderful recipe.
Thank you so much.
The Attakul paya receipe was just amazing….came so well…..my husband told me to keep some for the next day lunch for him….👍👍👍
.
Thank you!
Hi Suguna..Am a great fan of ur recipes. Would like to get it clarified with u
I get mutton legs here without skin ..Just the flesh… So no charring but looks like a piece of meat. I live in Singapore and its not the same as we get in our natives.
Let me know if that will also work out for this recipe.
Yes. It will work.
Thank u
Hi Suguna. Am a great fan of ur recipes. Wanted to understand the below.
I get mutton leg here without processing. No charring in fire. But it looks clean with no skin just the flesh. Will that also work for this recipe?
Here i mean in Singapore where i stay… we dont get as we get in south india.
Tried it, Turned out yummy.. Thank you.
Thank you!
Came out well. Awesome work.
Thank You!
i tried this recipe today its Awesome taste Mam thank you
Thank you!
Today I made this paya excellent taste, lots of appreciation from my family,thanks a lot mam
Thank you!
Hi,
how can I make it thick ?
Just simmer till desired consistency.
I’m really fond of your recipes and presentation as they are simple but still rich and professional and not a point away from taste.
I tried your aatukkal paya recepi and it was awesome .
Keep your good and tasty work goes on 👍
Hi ,
I made the aattukaal and pressured cooked it with only the ground paste from the recipe . And viola, restaurent style mutton shorba ready . It was awesome . Thank you for the recipe .
Hello SUGUNA<
Great illustration and a sober way of teaching. Thanks. Wantededed this recipe for my mom who has fractured her leg.
Thanks. Got this post through a google search.
Followed the instructions up-to the mark… Paya came out excellent… It’s indeed a relishing recipe. Thank you so much
Thank you!
Hi ma’am,
today i made this recipe, amazing taste. I changed onion, tomorrow ratio so as to get some gravy consistancy. Thanks for such nice receipe. I prepared it for my friends, they also liked it very much.
Thank you!
Hi Suguna, this recipe is exactly what I felt like eating. It tasted exactly like what my mother in law makes. Your instructions were to the T and so easy to follow. It made the whole process very simple. Thanks for your amazing recipes!!
I tried this today..it was little watery, guess water qty has to be reduced…
Hi Shalini, Paya is generally cooked to soup consistency.
I was searching for this…and It came out awesome… Thanks for the crystal clear instructions..
Not good making process
excellent
excellent thanke you