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Mutton Paya

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Adjust Servings:
4 sheep's trotters
1 tbsp rice flour
2 tbsp lemon Juice
1/4 cup Ghee
1 tsp cumin seeds
1 big onion- sliced
1 tsp ginger
1 tsp garlic
1 tsp tomato paste
1 green chilli- chopped
1 tsp chilli powder
½ tsp turmeric
½ tsp Garam masala
salt to taste

Mutton Paya

  • Non Veg
  • 1 hr 15 mins
  • Serves 2
  • Easy



Mutton paya is a delicious and spicy stew that is popular in southern India. Paya means trotters, or feet, so mutton paya is lamb feet stew. It’s the perfect dish for the adventurous or disinterested eater. Eat it in the cold to warm up, or in the summer to cool down. Simply adjust the level of spiciness when you make it. 

Health Benefits

Mutton paya is a very delicious dish that is a nutritional powerhouse. The lamb provides an amazing amount of nutrients like vitamins A, C, K, and B6. It also has an abundance of minerals like potassium, manganese, copper, iron, phosphorus, and magnesium. Obviously, lamb has a large amount of protein and amino acids. Also, it has thymol, an enzyme that offers much help to the digestive system. Altogether, this combination of nutrients and minerals provide a plethora of health benefits:

  • Lowers cholesterol
  • Nervous System Health Promoter.
  • Immune Booster.
  • Muscle tissue recovery.
  • Satiety


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How to make Mutton Paya

  1. Wash the trotters then cut theminto two pieces. 
  1. Add rice flour and salt and wash it again. 
  1. Put trotters and 2 cups of water into a saucepan. 
  1. Add salt to taste and set to boil. 
  1. Simmer for about 2 hours and addmore water if necessary. 
  1. Add cumin, onion, ginger, and garlic to saucepan. 
  1. Cook it well so that the fat can separate. 
  1. Add tomato, chilli powder, garam masala, green chilli, and some salt to taste. 
  1. Add trotters and stir well then let simmer for about 4 minutes. 
  1. Serve immediately.

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