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aatukal-paya-mutton-paya-recipe-1-9

Attukal Paya – Mutton Paya – Lamb Trotters Stew


  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 30 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 3 hours
  • Yield: 6-8 servings 1x

Description

Attukal Paya – Mutton Paya – Lamb Trotters Stew – ஆட்டுக்கால் பாயா. Recipe for spicy Mutton Paya. Serve with Idli, Kal Dosai, appam or idiyappam.


Ingredients

Scale

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

  1. Heat a liter of water in a big pan until hot. Add in a heaping teaspoon of turmeric powder.
  2. Add in the attukal / trotters and let it boil for a minute. Remove from heat and strain.
  3. 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

  1. Take a pressure cooker and add in the cut up trotters, 1.5 liters water, a teaspoon of turmeric and a teaspoon of pepper.
  2. Cook on a LOW FLAME for 90 minutes.
  3. 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

  1. 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.
  2. Add in the onion, tomatoes, ginger, garlic and the green chillies. Add in the salt. Saute for 5 minutes.
  3. 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

  1. 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

  1. 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.
  2. Cook the tomatoes for 2-3 minutes until very juicy. Add in the masala paste.
  3. Add a cup of mutton broth to the mixie to wash all the masala paste sticking to the mixie. Add it to the pan.
  4. Add in the remaining broth and the mutton pieces. Add in the salt.
  5. Add in a few whole green chillies for flavour. Do not cut them. Let the stew simmer for 20 minutes.
  6. Now add in the finishing paste.
  7. Cover the pan with a lid and let the gravy simmer for 10 minutes.
  8. The stew is ready.
  • Category: Main
  • Cuisine: Tamilnadu