Paya a dish made with the legs of goat is a favourite side dish for many. Paya originated from amalgamation of central and south asian cuisine. Paya with aapam or idiyappam is a deadly combo. It's not only popular in India but also in Pakistan and Bangladesh. It's advised to eat paya on sunday mornings, because you can't control yourself once you start eating it and finally you feel heavy and drowsy. Besides long cooking hours its a worthy dish. Now lets take a look at the recipe of Paya.
1. Mutton paya requires an extensive cleaning process before it can be cooked. Make sure the butcher gives you the best trotters which is cleaned and burned properly.
2. First rinse in a clear running water.
3. Scald them in boiling water for about 2-3 minutes. Then give them a soak in 1/2 cup undiluted lime juice for 10-15 minutes.
4. After 5 mins using a scrub pad, scrub the trotters and make sure all of the char skin and anu burnt tissue is removed properly.
5. Now rinse them for 3-4 times in running water make sure all of the rice flour and salt have washed thoroughly
6. Pour enough water to the cleaned mutton trotters, so that all the pieces will be immersed completely, cook uncovered and allow to boil. When the water boils, remove and discard the water.
7. In a pressure cooker, dd all the cleaned trotters along with the bay leaves, fennel seeds and peppercorns. Add water and pressure cook for 20 mins over high flame( Time of cooking depends on the tenderness of the trotters).
8. Grind ginger, garlic, green chillies to coarse paste and set it aside.
9. Dry roast the above ingredients on medium heat, for ground paste. Saute them for a couple of minutes and let them cool. Once cooled add them to a mixer and ground it to a coarse paste.
10. After pressure cooking the trotters reduce the fire to medium and then switch of the flame and let it cool naturally. After pressure settles open the cooker.
11. Strain the stock and keep the paya aside.
12. Heat oil in a large heavy bottom sauce pan. Add the chopped onions and saute the onions till it turns light pink and translucent.
13. Now add the ginger-garlic-green chilli paste. Stir well until raw smell goes.
14. Add the grounded paste and fry mixing well for 5-7 mins until all oil leaves the side of the pan.
15. Add the kashmiri red chilli powder and stir, lower the heat to low and add in the beaten curd a tablespoon at a time. Stir well to make sire it doesn't curdle but enhance the flavors to form a rich gravy with all the spices
16. Add paya to the gravy and increase the heat back to medium and mix well
17. Simmer gently for a further hour
18. Season with salt and lemon juice. Garnish with coriander and mint leaves.
19. Remove from the fire and paya is ready to serve.
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