Subscribe to @shanaz Rafiq and watch new videos every week
Mutton Paya Curry
A slow-cooked spicy and delicious curry made with lamb trotters served hot with tandoori naan, roti, or rice.
In this video, learn how to perfectly wash the trotters or Paya that do not have a weird smell.
Ingredients
500 grams lamb trotter/Paya cut into small pieces (3 legs)
1 medium onion sliced (for cooker)
1 cup sliced onion (for kadhai)
1 teaspoon ginger and garlic paste (combined)
1 teaspoon red chili powder
1 tablespoon shahi jeera
3 bay leaves
3 green chilies
¼ cup whisked yogurt
1 tablespoon lemon juice
¼ cup chopped coriander leaves
1-inch piece of ginger sliced and julienned
1 teaspoon salt
4 tablespoon cooking oil
Paya Masala Powder:
2 tablespoon fennel seeds
1 tablespoon cumin seeds
2 tablespoon coriander seeds
1 tablespoon peppercorns
8 cloves
5 green cardamom
1-inch stick cinnamon
1 brown cardamom
To wash the trotters:
3 tablespoon all-purpose flour (maida)
1 tablespoon white vinegar
To wash the trotters and get rid of the smell - Take the pieces in a bowl and sprinkle 2 to 3 tablespoon of all-purpose flour (Maida). Mix well and give a rinse by pouring water into the bowl. Wash the pieces well and discard the water. Take a butter knife and scrub the surface of each paya piece. Rinse again with water to get rid of all the flour stuck on the pieces. Now add 1 tablespoon of white vinegar and pour some water into the bowl of paya pieces. Rinse well and discard the vinegar water.
For paya masala powder - Heat a pan and add all the ingredients of paya masala powder. Toast on slow flame for 2 to 3 minutes. Turn off the flame and cool the mixture. Grind to a smooth powder and set aside.
Heat 4 tablespoons of cooking oil in a pressure cooker and add 3 bay leaves, 1 tablespoon shahi jeera, and sliced onion. Fry onion on medium flame until soft and light brown. Then add 1 teaspoon ginger garlic paste and fry on a slow flame for 1 minute.
Now add the paya masala powder and stir well with onions. To this add 1 teaspoon red chili powder and ½ cup of hot water to avoid the masala from sticking or burning. Stir well and add the trotters (paya pieces) to the cooker. Fry the paya with the spices on high heat for 1 minute.
Add 2 cups of water and 1 teaspoon salt. Close the lid and pressure cook for 45 to 50 minutes on medium-low heat (no need to count the whistles).
Once the pieces are cooked, check if it has ‘fall off the bone texture. If not, then cook for a few more minutes.
Heat a non-stick kadhai or saucepan and add 4 tablespoons of cooking oil. Fry 1 cup sliced onion on medium flame until light golden in color. Remove the fried onion from the saucepan, cool, and grind to a smooth paste.
Add the fried onion paste back to the saucepan. Cook on slow flame along with sliced green chilies and whisked yogurt for 2 minutes. Now add the cooked paya curry from the pressure cooker to the kadhai and stir well.
Finally, add 1 tablespoon lemon juice, chopped coriander leaves, and ginger pieces. If you want a thin consistency for the curry, then add more water. Cook on a slow flame for 10 minutes.
Turn off the heat and serve hot with naan or Rotis.
If you have tried this dish, kindly give the feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram. Do not forget to subscribe to my RU-vid Channel and share it with your friends.
You can follow me on
Facebook: / rafiqshahnaz
Instagram: / rafiqshahnaz
Twitter: / shahnazrafiq
Pinterest: / pins
Watch more recipe videos on RU-vid Channel: / shanazrafiq
Email me: shanazrafiqblog@gmail.com
4 окт 2024
