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Mutton Leg Curry

A simple and rich Mutton Leg Curry made with paya stock and warm spices, perfect for cold days or special meals.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Stock
  • 6 pieces Payas Goat trotters
  • 3 cups Water
  • 1 tsp Salt
  • 1/4 tsp Turmeric Powder
  • 1 tbsp Fennel Seeds
  • 2 sticks Cinnamon Sticks
  • 3 pieces Bay Leaves
  • 1/2 tbsp Black Pepper Corns
  • 7-8 pieces Cloves
  • 1 piece Black Cardamom
  • 5 pieces Green Cardamoms
For the Gravy
  • 1 tsp Ginger Garlic Paste
  • 1 small Onion Finely chopped
  • 5-6 cloves Garlic Cloves Smashed
  • 4 pieces Green Chillies
  • 1/2 cup Mustard Oil For cooking
  • 1 sliced Onion for Barista
  • 1 cup Onion Paste
  • 1 tsp Chilli Powder
  • 1 tsp Degi Mirch
  • 1/2 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 2 tbsp Water For cooking spices
  • 2 tbsp Ginger Garlic Paste Added later in cooking
  • 1/2 cup Curd For richness
  • 1 bunch Chopped Coriander For garnish
  • Few pieces Juliennes of Ginger For garnish
  • To taste Chopped Chillies For garnish
  • 1 tsp Garam Masala At the end for seasoning

Method
 

Preparation of the Stock
  1. Add the payas, water, salt, turmeric powder, and whole spices to a pressure cooker and mix well.
  2. Cook on high flame until one whistle is heard, then lower the flame and cook for 25 minutes.
Preparation of Gravy
  1. In a cooking pot, heat mustard oil and add the sliced onions, cooking until lightly golden brown. Remove and set aside.
  2. In the same oil, add the onion paste and cook for 3-4 minutes.
  3. Add the spices and salt with a little water to prevent the spices from burning.
  4. Mix in the ginger garlic paste and stir well.
  5. Add curd and cook until the oil separates from the mixture.
  6. Stir in the cooked paya and mix thoroughly.
  7. Strain the stock and discard the remaining whole spices.
  8. Cover and cook for another 5 minutes.
  9. Finally, stir in the birista (fried onions), chopped coriander, chopped chillies, julienned ginger, and garam masala.
  10. Mix well and cook for an additional 2 minutes.

Notes

Serve hot with naan, roti, or steamed rice. Offer lemon wedges and extra green chillies on the side. Brown the onion paste well until oil separates for deeper flavor. Strain the stock to keep the gravy smooth. Adjust green chillies and chilli powder to suit your heat preference.