Delhi

Mutton paya

Goat trotters slow cooked into a sticky, spiced broth. Old Delhi's winter breakfast for the brave.

180 minTime

32 gProtein each

hotSpice

Make it your way

Grandma's wayTrotters, whole spices, a sticky broth.

The original

494kcalsame

32 gproteinsame

4 gfibresame

180minutessame

Classic mutton paya.

Per serving, worked out from the ingredient table.

Goat trotters8 trotters, about 1 kg, cleaned

Cooking oil (vegetable oil)3 tbsp

Ghee1½ tbsp

Whole spicesblack cardamom, cloves, cinnamon, bay leaves, peppercorns

Onion2 medium, sliced

Ginger garlic paste2½ tbsp

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)1 tbsp

Garam masala1½ tsp

Water6 cups

Saltto taste

Gingerjulienned

Lemon1, in wedges

Coriander leaves (cilantro)chopped

4 steps

1Scrub the trotters, singe off any hair and blanch in boiling water for 5 minutes. Drain.
2Heat oil, add whole spices and onions, fry golden. Add ginger garlic paste, turmeric, chilli and coriander powder.
3Add the trotters, salt and water. Pressure cook for 12 to 15 whistles on low heat, or simmer covered for 5 to 6 hours. Let pressure release naturally.
4Simmer open for 10 minutes, finish with ghee and garam masala. Serve with ginger, coriander and lemon.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.