Goat Trotters Paya Curry Recipe

Goat Trotters Paya Curry Recipe


  • 8-10 goat cleaned trotters1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1/2 teaspoon black pepper powder
  • Salt to taste
  • 2-3 bay leaf
  • 2 onions finely chopped
  • 2 pieces each of cinnamon
  • 3-4 green cardamom
  • 6-8 cloves
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon whole black peppercorn
  • 1/2 tomatoes chopped
  • 1 tablespoon tomato paste
  • 2 tablespoon yoghurt
  • 1 teaspoon red chilli powder
  • 2-3 green chillies
  • 1 tablespoon 7 spices (garam masala)
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • Water
  • Oil


First we will need to boil the trotters. Heat 1 tablespoon oil in a pot, then add the 1/2 of each chopped onion, ginger and garlic pastes and bay leaf. Stir until the onions soften and the mixture is aromatic. At this point add the trotters, with the salt, black pepper. Fry them while mixing regularly for 5 minutes. Then add the water and bring to a boil. Skim off any foam that rises to the top.


Cover the pot and cook for one hour.Add the oil in a separate pan and add cinnamon sticks, cloves, cardamoms, whole black pepper and cumin seeds. Then add the rest of chopped onions and fry until they are golden brown. Add the ginger and garlic pastes and stir them in. Then add the tomato paste, followed by the tomatoes and yoghurt. Add all the spices except the 7 spices. Cook until the mixture is well cooked and oil starts to separates.Now add the trotters with boiled water.

Cook for another 2 hours and add more water depending on desired liquid.  After 2 hours check the trotters and if the meat separates from bone easily then its ready. sprinkle some 7 spices and garnish with chopped cilantro. Serve with warm naan or rice.


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