Mutton paya is served for breakfast, it served as part of lavish meals on festive occasions, and it is also served to stave off fever and cold and keep your body warm during the cold weather.It helps strengthen bones, joints, ease joint pain, prevent osteoarthritis, maintain and heal the intestine, make skin, hair, and nails healthy and radiant. After delivery it is regularly served to a new mother for all these above benefits.
This recipe was shared by Raziya Althaf as she makes the best paya curry . Do try it out and enjoy it with ghee rice or idly.
Ingredients
- Mutton legs/ paya 6
- 1 small onion
- 1 small tomato
- Green Cardamom 2
- Cinnamon stick 1 inch
- Peppercorns 1/2tsp
- Turmeric powder 1/2tsp
- Star anise 1/2
- Ginger garlic paste 1 tbsp
- Salt to taste
- Oil 3 tbsp
- Onions 3 medium
- Ginger 1 inch pc
- Garlic 4 cloves
- Green chillies 6 to 8 or more
- Peppercorns 1 tsp
- Coriander leaves 1 cup
- Garam masala powder 1 tsp
- Lemon juice 2 tbsp
- Coconut milk 2 cups
- Stock cube optional 1/2
Directions
- 1Wash the paya well and soak them with turmeric powder , salt and vinegar for 10 to 15minutes. This is to remove it's bad smell drain them of the water and wash them again.
- 2Now in a pressure cooker add paya , turmeric powder, salt , whole spices which are mentioned in the ingredients, ginger garlic paste, sliced tomato and onion. Add 3 to 4 cups of water mix it and pressure cook it for 30mts or till they are tender.
- 3In another pan add 3 tbsp oil and fry sliced onions till golden . Meanwhile grind a masala paste with green chillies, ginger garlic, coriander leaves, peppercorns, garam masala powder with a little water to a fine paste. Add this paste into the fried onions and cook this masala in low flame till all the rawness disappears and the oil starts separating as seen in pic . This is a important part so dont hurry.
- 4Now add the cooked paya with its stock into the masala cook for 5 mts . At this stage you can also add a stock cube if you wish to for extra flavour. Check the salt . Add lemon juice. Now add coconut milk. I used tinned. You can use fresh or powder. Cook for 5 to 10 mts . Your curry is ready. Enjoy with ghee rice or idly.
Note; many times when we cook payas some will cook very fast because its tender but some take more time after half an hour open the lid and check if all are evenly cooked if not remove the cooked ones and further cook the hard ones. Other wise the tender ones gets overcooked and they completely dissolve in the curry.
