Mutton Paya (4 piece)

Mutton Paya (4 piece) for Rs 300.

Mutton Paya is a favorite for those who love deep, soul-warming broths. Sourced from young, healthy goats, these trotters are carefully processed to ensure they are clean, hygienic, and ready to release their rich, gelatinous goodness into your slow-cooked dishes.

Perfect for the iconic Paya Shorba or a slow-cooked Paya Nihari. For the best results, pressure-cook or slow-simmer overnight with ginger, garlic, and whole spices until the meat is butter-soft.

Best For: The iconic Paya Shorba (Soup), slow-cooked Nihari, or a spicy regional Paya Curry. It is often served as a traditional breakfast with Nan or Khamiri Roti.

Chef’s Tip: Patience is key! For the most flavorful broth, slow-cook the Paya for at least 4–6 hours (or 6-8 whistles in a pressure cooker) with whole spices, ginger, and garlic. The soup is ready when the meat easily falls away from the bone and the liquid feels slightly sticky.