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Mutton Paya recipe

Aatukaal paya curry recipe
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Side Dish
Cuisine: Tamilnadu cuisine
Keyword: chettinad cuisine, chettinad recipes, mutton recipes, soup recipe
Servings: 4 people
Author: Jinoo Jayakrishnan
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to blanch the goat legs/lamb trotters/aatukaal

  • 250 gms goat legs
  • 1/4 tsp turmeric powder
  • 2-3 cups water

to cook the goat legs/lamb trotters/aatukaal

  • 3 cups water
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp pepper powder
  • salt to taste

To roast and grind

  • 2 tbsp oil
  • 1/2 inch cinnamon
  • 3 nos cloves
  • 2 no cardamom
  • 1 tsp fennel seeds
  • 2 inch ginger
  • 5-6 nos garlic
  • 1 medium onion - chopped
  • 10-12 medium small onions - 1
  • 1 sprig curry leaves
  • 1 medium tomato - chopped
  • 2 nos green chilli
  • 3/4 tsp khus khus
  • 1/3 cup coconut pieces

For Making the curry

  • 1.5 tbsp oil
  • 1 medium onion - finely chopped
  • 1 sprig curry leaves
  • 1/2 medium tomato - finely chopped
  • salt to taste
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp pepper powder
  • 1/2 tsp chilli powder


To blanch the goat legs/lamb trotters/aatukaal

  • Drop the clean and washed goat legs in 3 cups water, turmeric powder and give it a boil. 
  • Drain the water off and take only the pieces out. 

To cook the goat legs/lamb trotters/aatukaal

  • Drop the blanched  goat legs/lamb trotters/aatukaal int he cooker along with water, turmeric powder, coriander powder, pepper powder and cook in medium heat for 45 minutes. 
  • Let the pressure settle on its own. 

To roast and grind

  • Heat oil in a pan and add all the spices from cinnamon - curry leaves in the ingredients section
  • Fry until transparent and add tomatoes and green chilli. fry until slightly mushy. 
  • Lastly put off the flame and add poppy seeds and coconut pieces. mix well and let the mixture cool. 
  • Grind it to fine paste and keep it ready. 

To make the curry

  • Heat oil in another pan and add chopped onions, curry leaves, chopped tomatoes all together and fry for a minute. 
  • Add the cooked goat leg along with the broth. 
  • While it boils, add the prepared masala, salt, turmeric powder, coriander powder, chilli powder, pepper powder and mix well. 
  • Close and cook the mixture for 15-20 minutes in medium-high heat until it reaches a consistency required. 
  • Serve hot with idlis/dosas/idiyappam