Paya are trotters, the feet of goat or lamb, a rich and gourmet food, consumed in the colder months because it is not only a delicacy but is supposed to be extremely nourishing. It is served with breads, naans or taftoons
SERVES : 4
INGREDIENTS
12 trotters
3 tsp ginger garlic paste
1 tsp chilly pd or to taste
1/2 tsp turmeric pd
2 tsp coriander pd
salt to taste
4 cloves
4 cardamoms
1 small piece cinnamon
2 small onions
2-3 tomatoes
2 tbsp oil / ghee
2 tbsp wheat flour.
Barley pearls optional
CLEANING
When it is cooked with the skin, the trotters are first lightly roasted over a fire to burn off the hair from the feet and hoof area, then washed clean.
METHOD
Wash and clean Paya / trotters.
Peel and slice onions.
Golden fry onions in oil. Keep aside.
Chop tomatoes. Grind them with cloves, cardamom, cinnamon and fried onions.
In a pressure cooker add trotters with turmeric pd, chilly pd, ginger - garlic paste, bay leaves, salt, barley ( optional ) and enough water to cover the trotters approximately 3.5 lts.
Pressure cook this for 40-45 minutes or till tender.
Dissolve the wheat flour in 1/2 a cup of water and keep aside.
Heat oil fry onion tomato paste well.
Add coriander pd.
Add this mixture to the cooked meat and boil well.
Add wheat flour mixture to this and stir well.
Keep on dum on slow flame. Add chopped fresh coriander.
Taste and check salt and chilly.
Remove from heat when ghee /oil appears on top. Add lemon juice.
Serve with Bread / Sheermal / Taftoon / Tandoori Roti.
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