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Prep time
1 hour
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Cook time
4 hours 20 minutes
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Serves
2 Persons
Author Notes
Pa'ay is known for its deep, rich flavor that comes from the slow-cooking process, which extracts the gelatin and marrow from the trotters. The spices give it a warm, aromatic profile, making it a comfort food that’s perfect for cold mornings or festive occasions.
It is often served with naan—a soft, fluffy flatbread—because the bread is perfect for soaking up the flavorful broth. The gelatin from the trotters creates a unique texture in the broth, giving it a sticky, hearty feel that is highly prized in this dish.
Enjoy your Pa'ay with naan for a true Lahori culinary experience! —Aleena Jack
Ingredients
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4
Beef trotters
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1
Large onion
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2
Tomatoes, chopped
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2
Tablespoons ginger-garlic paste
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1
Teaspoon turmeric powder
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1
Tablespoon red chili powder (adjust to taste)
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1
Tablespoon cumin powder
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1
Tablespoon coriander powder
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2
Green chilies, chopped
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1
Stick of cinnamon
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4
Cloves
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2-3
Black cardamom pods
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1
Teaspoon garam masala powder
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4
Tablespoons oil or ghee
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Fresh coriander leaves, chopped (for garnish)
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Fresh lemon slices (optional)
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Naan or tandoori roti (for serving)
Directions
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Clean and Prepare the Pa'ay:
The most important step is to thoroughly clean the beef trotters. Wash them with warm water and scrape off any hair or debris. Some people prefer to scald them with hot water to ensure cleanliness.
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Cooking the Pa'ay (Trotters):
In a large pot, heat 2 tablespoons of oil or ghee. Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and sauté until fragrant.
Now, add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala mixture.
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Spicing the Base:
Add turmeric, red chili powder, cumin powder, coriander powder, and salt. Stir well to incorporate the spices.
Add cinnamon, cloves, and black cardamom pods to enhance the flavor.
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Add the Pa'ay:
Add the cleaned beef trotters into the masala mixture. Sear them on high heat for about 5-6 minutes to lock in the flavors.
Once the trotters are coated with the masala, add water to cover them entirely (around 6-7 cups). Bring it to a boil.
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Slow-Cooking (the essence of Pa'ay):
After bringing to a boil, reduce the heat to low and let the dish simmer for about 4-6 hours. Pa'ay is traditionally slow-cooked for several hours to allow the collagen in the trotters to break down, giving the dish its rich, gelatinous texture.
You can also use a pressure cooker to reduce the cooking time, but the slow-cooking method gives the best flavor.
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Final Touches:
Once the meat is tender and the broth has thickened, add garam masala powder and green chilies. Let it simmer for another 15-20 minutes.
Taste the seasoning and adjust salt if necessary.
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Serve:
Garnish with fresh coriander leaves and serve hot with naan or tandoori roti. You can also offer lemon slices for a tangy touch.
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