Mutton Paya

Mutton Paya Recipe

Mutton Paya is a heavy stew made from leg bones of goat or lamb with rich gelatin marrow covered with meat. It’s a North Indian delicacy and is served as a street food for breakfast or a soup along with rice or roti. 

Cooking time
45 min
Preparation time
10 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regular recipe because mutton paya is believed to have medicinal properties and is regularly recommended for recuperating patients for their nourishment.


  • 1/2 kg goat legs (paya)
  • 2 tablespoon Saffola oil
  • 3 medium onions, roughly sliced
  • 6 garlic cloves
  • 8 black peppercorns
  • 2 half- inch cinnamon sticks
  • 2 cloves
  • 1 dried red chilli, broken
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 2 teaspoons coriander powder
  • 4 green chillies
  • 1 teaspoon poppy seeds (khuskhus)
  • 1/2 cup dried coconut (khopra), grated
  • 2 tablespoons fresh coriander leaves, chopped 

How to make Mutton Paya

  • Heat 1 cup water in a non-stick salt and mix. Once lukewarm, slowly add rice flour and stir continuously to avoid lumps. When thick remove the pan from the heat, cover and let it cool.
  • Heat 1 tablespoon oil in a nonstick pressure cooker. Add 1 roughly sliced onion, 2 garlic cloves, 4 black peppercorns, 1/2 inch cinnamon stick,1 clove and 1 broken dried red chili and saute till fragrant.  Add goat legs, 1/4 teaspoon turmeric powder, salt, 1/2 teaspoon coriander powder and 2 1/2 cups water. When the water comes to a boil, cover the cooker with the lid and cook under pressure till 4 whistles are given out
  • Open the lid when pressure reduces completely and strain the stock
  • To make the gravy, heat 1/2  tablespoon oil in a non-stick pan. Add 1 roughly sliced onion, green chilies, 1 clove, 4 black peppercorns, poppy seeds, 1/2 inch cinnamon, 4 garlic cloves and saute for a minute.  Switch off the heat and add dried coconut and mix
  • Add 1 1/2 teaspoons coriander powder and a little salt and mix well. Cool slightly and grind coarsely with 1/4 cup water. Add coriander leaves and grind again
  • Heat remaining oil in a deep non-stick pan, add 1 roughly sliced onion and saute for 1/2  minute.  Add boiled goat legs, ground paste, a little salt and the stained stock. Mix and simmer on low heat. Serve hot

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Jun 14, 2016

Average: 4 (1 vote)

Very Yummy

Very Yummy

Jun 14, 2016

Average: 4 (1 vote)
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