Paya (پایا)

It seems like you're asking about "Motan Paye" (or Motan Phaya), a traditional Pakistani dish. However, the exact term isn't widely recognized in mainstream Pakistani cuisine. Based on phonetic similarity, you might be referring to one of these dishes:

1. Paya (پایا) – Slow-Cooked Trotters

• A rich, spicy soup/stew made from goat or cow trotters (hooves), slow-cooked for hours with bone marrow.
• Flavor: Intense meaty taste with ginger, garlic, garam masala, and turmeric.
• Served with: Naan, tandoori roti, or rice.
• Popular in: Lahore, Karachi (often eaten as breakfast).

2. Nihari (نہاری) – Slow-Cooked Beef/Mutton

• Another slow-cooked meat dish with bone marrow, often confused with Paya.
• Key spices: Mace (javitri), cardamom, and kewra water.
• Served with: Kulcha (fluffy bread) or naan.

3. Siri Paye (سری پایے) – A Luxurious Paya Variant

• Made with goat head (Siri) + trotters (Paye) for extra gelatinous texture.
• Eaten in: Punjab, especially in winter for warmth.

If "Motan Paye" is a Regional Dish?

• It might be a local name for Paya in certain areas (like Sindh or Khyber Pakhtunkhwa).
• Could also refer to "Mutton Paya" (مٹن پایا), meaning goat/lamb trotters curry.

How to Eat It Like a Local?

✔ Best for breakfast (heavy & nutritious).
✔ Squeeze lemon & add fresh ginger for extra zing.
✔ Dip crispy naan into the thick gravy.

Would you like a recipe or restaurant recommendations in Pakistan? 😊