A simple and rich Mutton Leg Curry made with paya stock and warm spices.
introduction
This Mutton Leg Curry uses slow-cooked paya (goat trotters) to make a deep, tasty gravy. It is rich, warm, and full of spice. The recipe is traditional and quite simple to follow.
why make this recipe
- It gives a strong, meaty flavor from the paya stock.
- The gravy is thick and warming, good for cold days or special meals.
- It pairs well with naan, roti, or plain rice.
- It uses basic spices and steps you can follow at home.
how to make Mutton Leg Curry
Follow the steps below in order. Cook the paya first, make a spiced base, then join them and finish with fresh herbs.
Ingredients :
- 6 Payas
- 3 Cups Water
- 1 tsp Salt
- 1/4 tsp Turmeric Powder
- 1 tbsp Fennel Seeds
- 2 Cinnamon Sticks
- 3 Bay Leaves
- 1/2 tbsp Black Pepper Corns
- 7 – 8 Cloves
- 1 Black Cardamom
- 5 Green Cardamoms
- 1 tsp Ginger Garlic Paste
- 1 Small Onion
- 5 – 6 Garlic Cloves (smashed)
- 4 Green Chillies
- 1/2 cup Mustard Oil
- 1 Sliced Onion for Barista
- 1 Onion Paste
- 1 tsp Chilli Powder
- 1 tsp Degi Mirch
- 1/2 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 2 tbsp Water
- 2 tbsp Ginger Garlic Paste
- 1/2 cup Curd
- Chopped Coriander
- Few Juliennes of Ginger
- Chopped Chillies
- 1 tsp Garam Masala
Directions :
- Add the payas, water, salt, turmeric powder, and whole spices to a pressure cooker and mix well.
- Cook on high flame until one whistle is heard, then lower the flame and cook for 25 minutes.
- In a cooking pot, heat mustard oil and add the sliced onions, cooking until lightly golden brown. Remove and set aside.
- In the same oil, add the onion paste and cook for 3-4 minutes.
- Add the spices and salt with a little water to prevent the spices from burning.
- Mix in the ginger garlic paste and stir well.
- Add curd and cook until the oil separates from the mixture.
- Stir in the cooked paya and mix thoroughly.
- Strain the stock and discard the remaining whole spices.
- Cover and cook for another 5 minutes.
- Finally, stir in the birista (fried onions), chopped coriander, chopped chillies, julienned ginger, and garam masala.
- Mix well and cook for an additional 2 minutes. Serve with naan or bread.
how to serve Mutton Leg Curry
- Serve hot with naan, roti, or steamed rice.
- Spoon some fresh coriander and ginger juliennes on top.
- Offer lemon wedges and extra green chillies on the side.
how to store Mutton Leg Curry
- Cool completely before storing.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
tips to make Mutton Leg Curry
- Brown the onion paste well until oil separates for deeper flavor.
- Strain the stock to keep the gravy smooth.
- Use mustard oil for a traditional taste; any neutral oil can work if needed.
- Adjust green chillies and chilli powder to suit your heat preference.
- Cook paya well until the meat and marrow are soft.
variation (if any)
- Add diced tomatoes with the onion paste for a tangier gravy.
- Use beef or lamb shanks instead of paya for a different texture.
- Make it richer by adding a spoon of ghee at the end.
FAQs
Q: Can I make this without a pressure cooker?
A: Yes. Simmer the paya in a heavy pot for 3–4 hours until tender. Add more water as needed.
Q: How do I know the paya is done?
A: The meat and marrow should be soft and come off the bone easily. The stock will be rich and slightly gelatinous when cool.
Q: Can I skip the curd?
A: You can skip curd, but curd adds body and slight tang. Use a little cream or coconut milk as an alternative for smoothness.
Q: Do I need to use whole spices?
A: Whole spices add aroma. You can use powdered spices but reduce quantity and taste as you go.
Conclusion
For a related traditional paya method and more tips, see this guide to Authentic Mutton Paya.
Mutton Leg Curry
Ingredients
Method
- Add the payas, water, salt, turmeric powder, and whole spices to a pressure cooker and mix well.
- Cook on high flame until one whistle is heard, then lower the flame and cook for 25 minutes.
- In a cooking pot, heat mustard oil and add the sliced onions, cooking until lightly golden brown. Remove and set aside.
- In the same oil, add the onion paste and cook for 3-4 minutes.
- Add the spices and salt with a little water to prevent the spices from burning.
- Mix in the ginger garlic paste and stir well.
- Add curd and cook until the oil separates from the mixture.
- Stir in the cooked paya and mix thoroughly.
- Strain the stock and discard the remaining whole spices.
- Cover and cook for another 5 minutes.
- Finally, stir in the birista (fried onions), chopped coriander, chopped chillies, julienned ginger, and garam masala.
- Mix well and cook for an additional 2 minutes.