Paya curry recipe

                                    PAYA CURRY / AATUKAL CURRY / LAMB TROTTERS GRAVY

INGREDIENTS

• Cleaned paya / lamb trotters – 4
• Onion – 1
• Tomato – 1
• Ginger garlic paste – 2 tsp
• Chilli pwdr – 1 tsp or as per taste
• Coriander pwdr – 2 tsp
• Garam masala pwdr – ½ tsp
• Roasted fennel [saunf ] seeds pwdr – 1/2 tsp
• Turmeric pwdr – ¼ tsp
• Few whole garam masala
• Oil – 2 tsp
• Salt as per taste
• Chopped coriander leaves

PREPARATION

1. Pressure cook the paya on medium flame upto 1 whistle.After the first whistle lower the flame to lowest and cook for 12 to 15 mins..
2. Make a fine paste of ginger garlic + onion + tomato.

METHOD

Heat oil in a pan.

Add the whole garam masala ,let it splutter.

Add the onion paste and fry till oil separates.

Add chilli pwdr + garam masala pwdr + coriander pwdr +turmeric pwdr + fennel pwdr and fry till raw smell leaves.

Adjust salt.

Add the cooked paya together with the stock and mix well.

Adjust water as per the consistency you want.

Simmer it for 2 minutes on medium flame.

Garnish with coriander leaves and off the flame.

Goes well with idli ,dosa, idiyappam, rice etc

NOTES

Paya soup recipe   –  https://maryzkitchen.com/paya-soup-recipe/

Instead of first cooking the paya ,you can do the whole process in the cooker directly.

You can add roasted coconut paste or coconut milk to thicken the curry

You can try this recipe for paya curry – Chettinad mutton gravy

TIPS TO CLEAN

1. Buy fresh and good lamb trotters if possible the front legs
2. Ask the butcher to clean it well by  burning  the hair.
3. Scrape the trotters with a sharp knife on all sides to remove the remaining waste and burnt part.
4. Wash it well in 2 – 3 water.
5. I did not have much problem as I told my butcher to remove the whole skin with hair. after that I soaked it in water for sometime and removed the remaining waste.Then I roasted directly on the stove .

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