Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mutton payya. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Mutton Payya is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Mutton Payya is something which I have loved my whole life. They are fine and they look fantastic.
Mutton Paya - an exotic runny, soupy curry made with goat trotters & few special spices. The juicy marrow & the cartilaginous joints of the goat trotters makes this Paya curry totally out of the world. This Instant Pot Mutton Paya curry is easy, delicious & tastes best with steaming white rice or Naan. Hyderabadi Mutton Paya is a traditional recipe from the Mughlai Cuisine.
To begin with this recipe, we have to prepare a few ingredients. You can cook mutton payya using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mutton Payya:
- Make ready Lamb legs (paya) –
- Get Onions – 4 Medium sized
- Get Tomatoes – 4 Medium sized
- Prepare Fresh grated coconut –
- Get Fresh grated coconut –
- Make ready Green Chillies –
- Make ready Red Chilli Powder –
- Take Garam Masala –
- Take Ginger Garlic Paste –
- Get Coriander Powder(Dhania Powder) –
- Take Pepper Corns – 6 Crushed into small pieces
- Prepare Turmeric Powder –
- Get Elaichi –
- Prepare Cinnamon – 2 Small sticks
- Prepare Coriander leaves – 1 Tbsp
- Prepare Bay Leaf – 1
- Prepare Cooking Oil –
- Get Water
- Make ready Salt – As per the taste
Mutton Paya curry is a traditional recipe originating from the Mughlai cuisine. It is an exotic, runny, soupy curry made with goat trotters, onion and Indian spices. the popular dish is also known to have medicinal properties and is served with rice, naan, roti or dosas. Siri paye is a traditional and nutritious meal, with its delicious, aromatic spicy in taste, a thick gravy curry which is prepared with goat feet and skull along with some traditional seasoning Siri paye originated from the amalgamation of South and Central Asian cuisine. For Mutton Paya, Usually the broth is made and refrigerated and finished the next day for serving it for breakfast.
Steps to make Mutton Payya:
- Take 2 onions and chop them finely. Take these finely chopped onion pieces into a plate and keep aside. - Grind the remaining 2 onions and keep this onion paste aside.
- Now grind coriander leaves, green chillies and coconut grating. Again take this paste into separate plate. - MAke tomato puree out of the tomatoes. Keep all these pastes, onion pieces and tomato puree aside.
- Now take the payas, I.e leg pieces and keep them thoroughly.. Place these leg pieces into cooker. Now add 1 liter water, turmeric powder and salt to it. - Now close the lip of the pressure cooker and allow it for cooking up to 10 whistles. - 8. Meanwhile, take a pan, add oil to it and heat it on a medium flame.
- Meanwhile, take a pan, add oil to it and heat it on a medium flame. - Now add Elaichi, cloves, bay leaf and cinnamon to it and stir it.. Next add ginger garlic paste to it and fry it for couple of seconds.
- Next add the chopped onion pieces to the pan and fry them till they turn in golden brown colour. - Next Onion paste to it and fry it too. - Now add coriander powder, garam masala, crushed pepper pieces, and red chilli powder to it and fry it for a minute.
- Remove the lid of the pressure cooker and pour this complete masala in the pan into the pressure cooker.. Next add the tomato puree to it and mix well. - Allow it for cooking for about 2 minutes under low flame. Now add the chilli-coconut paste, and 500ml of water to it.
- Check the salt.. Close the pressure cooker lid and cook it for another 10 whistles. - Switch off the flame.. Once the cooker is cool, take it into a separate bowl. Your Mutton paya is ready to get served.
Siri paye is a traditional and nutritious meal, with its delicious, aromatic spicy in taste, a thick gravy curry which is prepared with goat feet and skull along with some traditional seasoning Siri paye originated from the amalgamation of South and Central Asian cuisine. For Mutton Paya, Usually the broth is made and refrigerated and finished the next day for serving it for breakfast. This recipe is not difficult but takes time. Mutton legs takes a long long time to cook and cooking for a long time is the main reason for the rich flavor. The flavor comes from collagen as mutton legs are rich in collagen.
So that is going to wrap it up with this special food mutton payya recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
