Paya (Lamb Trotter Curry)
A silky, sticky, slow simmered curry of lamb trotters, a Sunday morning favourite served with fresh naan and lemon.
- Time4 hr 30
- LevelMedium
- Costabout £1.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 640kcal
- 12gcarbs
- 5.4gof which sugars
- 49.6gfat
- 20.8gsaturates
- 38.3gprotein
- 3.2gfibre
- 2.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the trotters well under cold running water. Cover with fresh water in a large pan, boil for 5 minutes, then drain and rinse off any scum.
5 min - 2
Heat the oil in a large heavy pan and fry the onions for 15 minutes until golden brown. Add the ginger and garlic paste and cook for 2 minutes.
15 min - 3
Stir in the tomatoes, turmeric, chilli, coriander, cumin and salt. Cook for 8 minutes until the oil separates.
8 min - 4
Add the trotters, cardamom, cloves, cinnamon and bay leaves and fry for 5 minutes. Pour in the water and bring to the boil.
- 5
Cover and simmer very gently for 3 hours 30 minutes, until the meat is falling off the bone and the sauce is thick and sticky. Top up with hot water if it gets too dry.
210 min - 6
Stir in the garam masala and simmer uncovered for 10 minutes.
10 min - 7
Serve in deep bowls topped with ginger, green chilli and coriander, with lemon wedges and naan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
