Mutton Paya

Experience the legendary richness of mutton paya (trotters), the foundation of South Asia's most celebrated breakfast stew. Each pack contains 4-6 pieces of cleaned, scalded goat feet, split to expose the marrow and tendons within. The trotters themselves have very little meat—the magic comes from the abundant collagen, tendons, and marrow that slowly melt into a thick, unctuous broth. Paya (or siri paya) is the original bone broth, consumed for generations as a warming, healing winter meal. Ideal exclusively for slow, long cooking—minimum 6-8 hours on the stovetop or 2-3 hours in a pressure cooker. The result is a thick, gelatin-rich gravy that coats the back of a spoon. Perfect for traditional paya curry, nihari base, or simply as a medicinal bone broth. Serve with fresh naan or crusty bread for dipping, and garnish with ginger, green chilies, fresh coriander, and a squeeze of lemon. The ritual of eating paya—sucking the marrow, chewing the softened tendons, dipping bread into the rich gravy—is as rewarding as the flavor. Perfect for bone broth enthusiasts, traditional breakfast lovers (paya is a famous weekend breakfast in Pakistan and India), cold weather cooking, and anyone seeking natural collagen and gelatin. Exceptionally rich in collagen, glucosamine, and bone-healing nutrients. Bring home the paya that turns long, lazy cooking days into unforgettable meals.