By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 2
806 cal · 60 min
Beef Pa'ay (Paya)
Recipe GLPRf585ea82f5c565
A traditional Pakistani slow-cooked stew featuring tender beef trotters simmered in an aromatic blend of warm spices, warming ginger-garlic, and tomatoes until falling-apart tender. This rich, gelatinous curry is deeply flavored with cumin, coriander, turmeric, and whole spices including cinnamon, cloves, and black cardamom. Finished with fresh green chilies and cilantro for brightness.
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Ingredients
4 beef trotters (feet), cleaned and cut into 2-inch pieces
4 tablespoons oil or ghee
1 large onion, finely chopped
2 tablespoons ginger-garlic paste
2 tomatoes, finely chopped
1 teaspoon turmeric powder
1 tablespoon red chili powder (adjust to taste)
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon garam masala powder
1 cinnamon stick
4 whole cloves
2 to 3 black cardamom pods
2 green chilies, chopped
Fresh coriander leaves, chopped (for garnish)
Fresh lemon slices (optional garnish)
Directions
Rinse the beef trotters under cold water and trim any excess hair or debris. Cut into 2-inch pieces, discarding any tough connective tissue. These should reach an internal temperature of 160°F for food safety.
Heat the oil or ghee in a large, heavy-bottomed pot over medium-high heat. Once shimmering, add the cinnamon stick, cloves, and black cardamom pods. Toast for 30 seconds until fragrant.
Add the chopped onion to the pot and cook, stirring occasionally, for 5–6 minutes until golden and softened.
Stir in the ginger-garlic paste and cook for 1 minute, stirring constantly to prevent burning.
Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir well and cook for 1 minute to bloom the spices.
Add the chopped tomatoes and cook for 3–4 minutes, stirring occasionally, until they begin to break down and soften.
Add the beef trotter pieces to the pot and stir well to coat with the spiced mixture. Cook for 2–3 minutes, stirring frequently.
Pour in enough water to just cover the meat (approximately 3–4 cups). Bring to a boil, then reduce heat to low and cover with a lid.
Simmer gently for 35–40 minutes, stirring occasionally, until the trotters are completely tender and the meat is falling off the bone. The internal temperature should reach 160°F. The broth will become rich, gelatinous, and deeply flavored.
Stir in the garam masala powder and chopped green chilies. Taste and adjust salt and red chili powder to your preference. Cook for another 1–2 minutes.
Ladle the paya into serving bowls. Garnish generously with fresh chopped coriander leaves and fresh lemon slices if desired. Serve hot with naan or tandoori roti on the side.
Comments
Beef trotters are the defining challenge here: they're not commonly stocked at Charlotte chains, and you'll need to hunt at specialty South Asian or Latin markets (likely outside your regular shopping trip), or call ahead to Harris Teeter or Kroger's butcher counter to special-order them. The spice lineup—garam masala, black cardamom, cumin, coriander, and turmeric—is available at ALDI or Harris Teeter, though garam masala may cost $4–6 for a small container. The stated 60-minute time ignores that trotters require 45–90 minutes of simmering to become tender, so expect 2+ hours start to finish. This is a same-night dish that doesn't reheat well once the gelatin sets; it's also labor-light but demands patience and produces only two servings, so it's best suited to a couple willing to invest the afternoon for a single meal.
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