Pakistani Paya
Indulge in the rich, comforting flavors of Pakistani Paya, a traditional dish featuring lamb trotters slow-cooked to exquisite tenderness in a deeply aromatic, gelatinous gravy. This hearty main course, infused with a blend of warming spices, offers a unique and satisfying culinary experience perfect for a special meal.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcslamb trotter, cleaned and cut into 2-3 pieces
- 2 pcsyellow onion, thinly sliced
- 2 tbspginger garlic paste
- 1.5 tspred chili powder
- 0.5 tspturmeric powder
- 1 tbspcoriander powder
- 1 tspcumin powder
- 1 tspgaram masala powder
- 6 pcsblack peppercorn
- 4 pcsclove
- 3 pcsgreen cardamom
- 1 pcscinnamon stick, 1 inch (2.5 cm) piece
- 0.5 cupvegetable oil
- 1.5 tspsalt, or to taste
- 6 cupwater
garnish
- 1 tbspfresh ginger, julienned
- 2 tbspfresh cilantro, chopped
- 1 pcsgreen chili, sliced
Equipment
Large heavy-bottomed pot · Dutch oven (optional) · Chef's knife · Cutting board · Ladle · Stirring spoon
The method
Step by step
- 1
Prepare the lamb trotters by thoroughly cleaning them and ensuring any hair is removed. You may need to singe them over an open flame or scrape them with a knife.
About 15 min
Cook’s note: Properly cleaning the trotters is crucial for a clean-tasting final dish. Some butchers can pre-clean them for you.
- 2
Slice the yellow onions thinly using a sharp knife.
About 5 min
- 3
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
About 2 min
Cook’s note: Using a heavy-bottomed pot helps distribute heat evenly and prevents scorching during the long cooking process.
- 4
Add the sliced yellow onions to the hot oil and fry, stirring occasionally, until they turn a deep golden brown and become caramelized. This process will take approximately 10-12 minutes.
About 12 min
Cook’s note: Achieving a deep golden color in the onions is vital for the rich flavor and dark hue of the gravy. Be patient and don't rush this step.
- 5
Add the cleaned lamb trotters to the pot and sear them for 5-7 minutes, turning occasionally, until they are lightly browned on all sides.
About 7 min
Cook’s note: Searing the trotters helps to develop a deeper flavor and adds a layer of complexity to the dish.
- 6
Stir in the ginger-garlic paste and cook for 2 minutes, stirring constantly, until it becomes fragrant.
About 2 min
Cook’s note: Cooking the ginger-garlic paste briefly helps to mellow its raw flavor and integrate it into the dish.
- 7
Add the red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, black peppercorns, cloves, green cardamom pods, cinnamon stick, and salt to the pot. Mix thoroughly to coat the trotters evenly with the spices.
About 2 min
Cook’s note: Toast the whole spices lightly in a dry pan before adding them to enhance their aroma and flavor profile.
- 8
Pour in 6 cups of water, ensuring the trotters are mostly submerged. Bring the mixture to a rolling boil over high heat.
About 5 min
Cook’s note: Use hot water to prevent lowering the temperature of the pot too much, which can slow down the cooking process.
- 9
Reduce the heat to low, cover the pot tightly with a lid, and simmer gently for at least 3 hours, or until the lamb trotters are extremely tender and the meat is falling off the bone.
About 3 hr
Cook’s note: Check the liquid level periodically and add more hot water if the gravy becomes too thick or starts to dry out. The longer the trotters cook, the more gelatinous and flavorful the gravy will become.
- 10
Once cooked, carefully remove any whole spices like cinnamon sticks or cardamom pods from the gravy, if desired, for a smoother texture.
About 1 min
Cook’s note: While optional, removing whole spices can improve the eating experience, preventing unexpected strong bites of spice.
- 11
Taste the gravy and adjust the salt level as needed.
About 1 min
Cook’s note: Always taste and adjust seasoning at the end of cooking, as flavors can concentrate during simmering.
- 12
Julienne the fresh ginger, chop the fresh cilantro, and slice the green chilies for garnish.
About 5 min
Cook’s note: For a milder heat, remove the seeds and membranes from the green chilies before slicing.
- 13
Garnish the Paya generously with the fresh julienned ginger, chopped fresh cilantro, and sliced green chilies just before serving.
About 1 min
Cook’s note: The fresh garnishes add a vibrant burst of flavor and a beautiful visual appeal to the rich dish.
Keep it good
Serve this authentic Pakistani Paya with warm naan bread, tandoori roti, or plain white rice to soak up the rich, flavorful gravy. A side of fresh salad or a squeeze of lemon can provide a refreshing contrast. This dish is particularly comforting during colder months and makes an impressive centerpiece for family gatherings.
Store leftover Paya in an airtight container in the refrigerator. The gravy will thicken considerably when chilled due to the gelatin.
Reheat Paya gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water if the gravy is too thick. Alternatively, microwave in short intervals, stirring between each, until hot.
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