description Paye Curry (Trotters) Overview
Paye, also written paya or paaye, is a South Asian stew made by slowly simmering animal trotters with spices. The long cooking time extracts gelatin from the feet and produces a rich broth with a thick, sticky texture. Recipes vary by region and may use goat, lamb, beef, or buffalo, and the dish is associated especially with Pakistani and North Indian cooking, where it is often served for breakfast or on special occasions.
help Paye Curry (Trotters) FAQ
What is Paye Curry made from?
Paye Curry, also written paya or paaye, is a South Asian stew made with animal trotters and spices. Depending on the regional recipe, the trotters may come from goat, lamb, beef, or buffalo.
Why does Paye Curry have a sticky texture?
The trotters are simmered slowly so gelatin is extracted from the feet. That process produces a rich broth with a thick, sticky texture.
Is Paye Curry the same as Paya?
Paye, paya, and paaye are different spellings for the same general South Asian trotter stew. Recipes vary by region and by the animal used.
How is Paye Curry cooked?
It is cooked by slowly simmering trotters with spices for a long period. The extended cooking extracts gelatin and develops the dish's rich broth.
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