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.
