How to cook Mutton paye at home .Best mutton payas .Most easy way to cook payas ️

Ingredients

• 1.5 kg Goat Trotters (Paye) (cleaned and trimmed)
• 500 g Goat Tripe (Siri) (cleaned and cut into bite‑size pieces)
• 200 g Goat Brain (Magaz) (cleaned, cut into chunks)
• 300 g Goat Tongue (Zuban) (peeled and sliced)
• 200 g Onion (finely sliced (about 2 medium onions))
• 1 tbsp Ginger Paste (freshly grated or store‑bought)
• 1.5 tbsp Garlic Paste (or 3 minced garlic cloves)
• 200 g Ghee (clarified butter, unsalted)
• 1.5 tsp Salt (adjust to taste)
• 1 tsp Red Chili Powder (adjust for heat)
• 0.5 tsp Turmeric Powder (for colour)
• 2.5 tbsp Coriander Powder (finely ground)
• 1 tsp Cumin Powder (ground cumin)
• 2 pcs Whole Spices – Cardamom (large) (cracked)
• 3 pcs Whole Spices – Cardamom (small) (cracked)
• 3 pcs Whole Spices – Cloves (cracked)
• 10 pcs Whole Spices – Black Peppercorns (crushed)
• 1 small piece Whole Spices – Cinnamon Stick (cracked)
• 2 pcs Bay Leaves (fresh or dried)
• 1 pinch Ground Nutmeg (Jaiphal) (optional)
• 1 tbsp Garam Masala (store‑bought or homemade)
• 2.5 L Water (enough to fully submerge the meat)

Instructions

1. Clean and Prepare Off‑al

   Rinse the goat trotters, tripe, brain and tongue under cold water. Trim excess fat, remove any remaining membranes, and pat dry with paper towels.

   Time: PT10M

2. Slice Onions and Measure Spices

   Thinly slice the onions. Measure all whole and ground spices, ginger paste, garlic paste and ghee. Keep them within arm’s reach.

   Time: PT5M

3. Heat Ghee and Fry Whole Spices

   Place the heavy‑bottomed pot on medium heat. Add 200 g ghee and let it melt. Add cracked cardamom, cloves, peppercorns, cinnamon and bay leaves. Fry for 1‑2 minutes until fragrant.

   Time: PT3M

   Temperature: Medium heat

4. Caramelise Onions

   Add the sliced onions to the pot. Stir continuously and fry until they turn golden‑brown (about 8‑10 minutes).

   Time: PT10M

   Temperature: Medium heat

5. Add Ginger‑Garlic Paste and Ground Spices

   Stir in ginger paste, garlic paste, red chili powder, turmeric, coriander powder, cumin powder, and salt. Cook for another 2 minutes, allowing the raw spice aroma to disappear.

   Time: PT2M

   Temperature: Medium heat

6. Introduce the Meat Pieces

   Add the cleaned goat trotters, tripe, brain and tongue to the pot. Fry for 5 minutes, coating each piece with the spiced onion‑ghee mixture.

   Time: PT5M

   Temperature: Medium heat

7. Add Water and Bring to Boil

   Pour 2.5 L water into the pot, stirring gently. Increase heat to high and bring the broth to a rolling boil.

   Time: PT10M

   Temperature: High heat

8. Simmer the Stew

   Reduce heat to low‑medium, cover partially, and let the stew simmer for 2 hours 30 minutes, stirring occasionally. The meat should become tender and start to fall off the bone.

   Time: PT2H30M

   Temperature: Low‑medium heat

9. Final Spice Boost (Garam Masala & Cumin)

   Stir in garam masala, ground cumin and a pinch of nutmeg. Cook uncovered for another 10 minutes to let the flavors meld.

   Time: PT10M

   Temperature: Low heat

10. Adjust Seasoning and Thicken (Optional)

    Taste the broth; add more salt or chili if needed. If the gravy is too thin, increase heat and reduce for 5‑7 minutes until desired thickness.

    Time: PT7M

    Temperature: Medium heat

11. Serve

    Transfer the hot stew to a serving bowl. Garnish with fresh coriander leaves if desired. Serve hot with boiled rice or traditional Kashmiri naan.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Goat Trotters (Paye): Beef Trotters
• Instead of Goat Tripe (Siri): Beef Tripe
• Instead of Goat Brain (Magaz): Lamb Brain
• Instead of Goat Tongue (Zuban): Beef Tongue
• Instead of Ginger Paste: Fresh grated ginger
• Instead of Garlic Paste: Fresh minced garlic
• Instead of Ghee: Unsalted butter, vegetable oil
• Instead of Red Chili Powder: Paprika

Equipment Needed

• Heavy‑Bottomed Pot (steel or cast iron)
• Sharp Knife
• Cutting Board
• Wooden Spoon or Spatula
• Measuring Spoons
• Ladle
• Fine Mesh Strainer (optional) (optional)

Critical Steps — Do Not Skip

• Cleaning and trimming all off‑al pieces thoroughly
• Caramelising onions to a deep golden colour
• Simmering the stew for at least 2½ hours until meat is fall‑off‑the‑bone
• Final tempering with garam masala and cumin to finish the flavour profile

Chef Tips from the Video

• Use fresh whole spices and toast them briefly for maximum aroma
• Skim foam during the first boil to keep the broth clear
• Garnish with a drizzle of melted ghee just before serving for extra richness

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze in portion‑size bags for up to 2 months

Room temperature: Do not keep at room temperature beyond 2 hours

Make-Ahead Tips

• The broth can be prepared a day ahead and refrigerated; reheat gently before adding the meat
• Cooked trotters and off‑al keep well for 2 days; re‑heat in the same broth to retain moisture

Frequently Asked Questions