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How to Make Delicious Muttun Paay

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Mutton Paya is a delicious and popular Pakistani recipe that almost everyone loves. This is a delicious dish that can be served for breakfast, lunch or dinner, it is preferred any time of the day. Especially in winter it is eaten with great relish, Lahore is very famous for its phaja paay. I will share the copycat recipe of Phaja Paay recipe but today I am sharing the recipe of my mother , I hope you will like it.

Mutton Trotters or paay (Paay is the Urdu word for "trouters"), as the name of the dish, is made from goat or sheep tartar. paay is a thick soup mixed with meat and bone marrow-rich gelatin. Mutton trouters are traditionally cooked overnight or for a good eight to nine hours with aromatic spices to enhance the flavor of the dish. This is a slow cooking method that brings out all the flavors in the curry and makes this dish a real treat for the taste buds.



1) Heat oil in a cooker. Add onion and fry well. Mix ginger garlic paste, turmeric powder and washed powder. Fry well for ten minutes. Add green peppers, tomatoes, salt and more.

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2) Add one liter of water. After blowing 2 whistles, reduce the heat and cook for 1 hour.

3) Heat ghee in a large pan. Add cumin, ginger garlic paste, red chilli, coriander powder and fry till it smells good. Add the pie mix and bring to a boil. Add hot spices and bring to boil. Garnish with coriander leaves and serve with hot bread or tandoori bread.

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