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Authentic Paya Curry Recipe: Bold Masala Stew

Authentic Paya Curry

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

  • 1 kg Lamb trotters Cleaned and singed
  • 2 Large onions Thinly sliced
  • 2 tbsp Ginger garlic paste
  • 1 cup Tomatoes Finely chopped
  • 1/4 cup Ghee Can substitute with cooking oil
  • 1 tbsp Coriander powder
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Garam masala
  • 3 Green chilies Slit down the middle
  • 1/4 cup Fresh cilantro Chopped for garnish
  • 6 cups Water
  • 1 tbsp Salt Adjust to taste

Instructions
 

  • Thoroughly wash the lamb trotters in warm water. If not pre-singed, roast them gently over an open flame to remove any residual hair.
  • In a large heavy-bottomed pot or pressure cooker, heat ghee over medium heat. Add the sliced onions and fry until golden brown.
  • Stir in the ginger garlic paste and sauté for 2 to 3 minutes until the raw aroma disappears.
  • Add the chopped tomatoes, red chili powder, coriander powder, turmeric powder, and salt. Cook until the oil separates from the masala.
  • Add the lamb trotters to the pot and mix well, coating the meat thoroughly in the masala. Sauté for 5 to 7 minutes until the trotters slightly change color.
  • Pour in the water and bring to a boil. If using a pressure cooker, cook for 60 to 90 minutes on low heat. If using a standard pot, cover and simmer on low for 3 to 4 hours until the meat is tender and the broth is gelatinous.
  • Once the trotters are cooked, sprinkle garam masala and slit green chilies over the curry. Simmer for an additional 5 minutes.
  • Garnish with fresh chopped cilantro and serve hot with naan, roti, or steamed rice.