Mutton Paya Masala Recipe
MUTTON PAYA CURRY (Full recipe)
Paya Curry is usually enjoyed during the winter season, as it is considered to be heaty and thus perfect for the cold seasons. This paya curry is simply yummy and goes very well with Brun Bread which we popularly call KadakPav (hard bread ) in Bombay. Having said that, for me, it goes best with handmade rice roti’s.
6 goat trotters completely washed and cleaned.
Pat dry them with a dry cloth. Hold them directly on the alive gas burner to burn off the excess hair in case it is still holding on the feet.
Then chop each foot into 2 pieces. In total, 12 pieces are good enough for a family of 4 people.
Ready your Pressure Cooker.
Add 1 cup of warm or cold water.
Add ½ teaspoon of Turmeric powder.
Add 1 ½ teaspoon of salt.
Pressure cook these paya goat trotters on low heat for a good 40 minutes. until you hear around 7 to 8 whistles.
These payas have to be thoroughly cooked until very very soft.
Cook until the meat is dropping off the bone and you are able to feel the Gelatine. the meat stock on the sticky side.
Set this cooked paya along with the meat broth aside.
Grind these 4 ingredients in a mixer
Heat a pan and add a bit of oil and then bagar (fry) the below ingredients, starting with
100 gms onion.
1” piece of ginger.
2 to 3 green chilies.
A little bit of fresh Green Coriander leaves.
Finally, add 2 tablespoons full of East Indian Bottle Mutton masala.
Grind it into a smooth paste in a Mixer
Additional Ingredients for Paya Curry
1 whole Pod Smashed Garlic Cloves.
A marble size ball of Tamarind diluted in water.
2 tablespoons of Rice or Wheat flour diluted in water.
Salt to taste.
2 to 3 tablespoons of Oil.
Method Of Preparation :
1. Heat a vessel on medium heat.
2. Add to it 2 tablespoons of Oil.
3. Drop your smashed Garlic cloves and fry until soft& light golden in color.
4. Then add your ground masala and fry nicely on low to medium heat.
5. Next, add the boiled cooked goat trotters along with all of its broth.
6. Add salt to taste and cook on low heat.
7. You can add a bit of water to make the gravy, but make sure your gravy is on the thicker side.
8. Cook further until the bones have softened and the meat is dropping off the bone.
9. In order to thicken the gravy, you can add a little bit of Rice or Wheat flour diluted in little water(but this is optional).
10. Once cooked, serve this Mutton Payacurry hot.
It goes very well with Aapas or handmade East Indian rice roti’s or KadakPav.