Mutton Paya is one of the popular dishes in India, often cooked on special occasions. It is a traditional dish associated with the history of our land because of the diet for many decades. Paya is a slow-cooked dish that takes time, and it requires a variety of ingredients that make the plate flavourful.
Ingredients
- ½ cup oil
- 300 gm Paya Bones
- 1 Tsp black pepper
- One pinch of cinnamon
- Five green cardamom
- Seven cloves
- One bay leaf
- 1 tsp jeera
- 200-250gm onion paste
- 1 tsp jeera powder
- 2 tsp chilli powder
- 1tsp garam masala
- 1 tsp ginger garlic paste
- Salt as required
- 1 tsp turmeric
- 1tsp coriander powder
- 1tsp black pepper powder
- 700 ml water
- Five green chillies
- 1 cup of coriander
- 1 Lemon juice
Recipe
- Take the way bones into a bowl, clean them perfectly for three at least, and keep it aside.
- Take a low-bottom-sized pressure cooker and add in oil. Once the oil is heated, add black pepper, cinnamon, green cardamom, cloves, bay leaf, and cumin. Fry them until a pleasant aroma comes out.
- Add in onion paste and cook until it turns into golden brown colour. Make sure onions are turned into brown colour perfectly, as this step makes the dish tastier.
- Include ginger-garlic paste, cumin powder, chilli powder, jeera powder, garam masala, salt, coriander powder, turmeric, tsp salt, and pepper powder. Mix well.
- Add in Paya bones and mix well with the masalas on high flame. Make sure every piece is well coated with the masala.
- Pour in 200 ml water and mix well. Cook until the oil floats on low flame only.
- Once the oil starts floating, pour in 500ml water and mix well.
- Place the cooker lid and cook until there are four whistles on low flame and three whistles on medium flame.
- Later, the gravy turns thicker, and the bones are well cooked.
- Add in coriander and green chillies and mix well.
- Cut the stove off. Let it cool for 2-4 minutes.
- Add in a lemon squeeze.
Mutton Paya is ready to serve. It goes well with chapatis and rice.
