Ingredients
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4 LAMP TROTTERS
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tasty as required SALT
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as required WATER
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2 tsp CORIANDER LEAVES
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1 tsp FENNEL SEEDS
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2 inch CINNAMON
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1 tsp POPPY SEEDS
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1/2 tsp ROASTED CHANA DAL
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1/2 tsp PEPPER
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2 tbsp OIL
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1/2 tsp MUSTARD
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1 tbsp GINGER GARLIC PASTE
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2 ONION
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half handful CURRY LEAVES
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1 TOMATO
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1/4 tsp TURMERIC POWDER
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2 tsp MIRCHI POWDER
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1/4 tsp PEPPER POWDER
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half handful CORIANDER LEAVES
Directions
Every culture has their own signature dishes that they like to share with the world. For the Muslim community, this task is done by serving some of the most delicious dishes in the whole wide world. With meat being the hero in most of these dishes, it is safe to say that some of the best meat dishes in the world come from Muslim recipes.
Lamb or goat gives a soft, tender meat. This meat is easy to separate off of the bones when cooked properly. Especially when cooked with Indian spices, this meat tends to catch on the delicious scent of Indian flavours and does a perfect broth a perfect justice. Goat Leg Paya recipe is one of the many famous recipes that come from Muslim households.
Goat Leg Paya can be served with Indian bread on the side and has an unforgettable taste. It is really easy to make at any household kitchen and is a perfect dish to serve on any occasion. It has various layers of taste created by the use of spices like cinnamon, roasted dal, ginger etc. These layers, when in balance give out an explosion of flavours in every bite.
However, bringing out the perfect flavourful balance between the spices and the meat in Goat Leg Paya recipe can be a challenging task. Puviya brings you a special recipe that will allow you to surprise your loved ones with ease. So what are you waiting for, break a leg and prepare the tastiest Goat Leg Paya recipe today!
Watch Video of Goat Leg Paya Recipe
Recipe Instructions of Goat Leg Paya:
Preparation of Goat Leg Paya Recipe:
- Place 4 lamb trotters inside a pressure cooker after cleaning.
- Add 1 tablespoon of salt and 1 and a ½ glasses of water to the cooker.
- Cover the lid and let the lamb cook. Wait for the pressure cooker to give off 10-15 whisteles before moving on to the next step
- Uncover the lid and let the lamb rest.
- To a fresh pan, add 2 cups of coriander leaves and 1 tablespoon of fennel seeds.
- Add cinnamon sticks with total length of about 2 inches. Also add 1 tablespoon of poppy seeds to the pan.
- Put ½ tablespoon or roasted chana Dal and ½ tablespoon pepper powder into the pan.
- Fry the ingredients on a medium flame.
- Crush the contents of the pan with a spatula to make a powder.
- Take another fresh pan and add 2 tablespoons of oil to it.
- To the oil, add ½ a tablespoon of mustard seeds.
- Add 1 tablespoon of ginger garlic paste to the pan.
- Chop up 2 onions and add them to the pan.
- Add curry leaves for flavour.
- Saute the mixture well.
- Chop and add 1 tomato to the pan
- Add ¼ tablespoon of turmeric powder into the mix.
- Add 1 tablespoon salt for taste.
- Saute the ingredients inside the pan.
- Add ¼ tablespoon of black pepper powder to the pan.
- Add 2 tablespoons of mirchi powder to the mix.
- Mix the spices well with the chopped vegetables.
- Add the boiled lamb trotters that were prepared earlier.
- Add 1 glass of water to the pan to make curry.
- Mix everything well.
- Cover your pan with a lid and let the lamb cook for 8-10 minutes on a high flame.
- Uncover the lid and add the specially prepared grinded masala to the curry. Mix it well.
- Cover it again and let it cook for 3 minutes on a medium flame.
- Add coriander leaves for garnishing.
- Serve goat leg paya when hot for the most tender meat texture.
Steps
|
1
Done
|
Place 4 lamb trotters inside a pressure cooker after cleaning. |
|
2
Done
|
Add 1 tablespoon of salt and 1 and a ½ glasses of water to the cooker. |
|
3
Done
|
Cover the lid and let the lamb cook. Wait for the pressure cooker to give off 10-15 whisteles before moving on to the next step |
|
4
Done
|
Uncover the lid and let the lamb rest. |
|
5
Done
|
To a fresh pan, add 2 cups of coriander leaves and 1 tablespoon of fennel seeds. |
|
6
Done
|
Add cinnamon sticks with total length of about 2 inches. Also add 1 tablespoon of poppy seeds to the pan. |
|
7
Done
|
Put ½ tablespoon or roasted chana Dal and ½ tablespoon pepper powder into the pan. |
|
8
Done
|
Fry the ingredients on a medium flame. |
|
9
Done
|
Crush the contents of the pan with a spatula to make a powder. |
|
10
Done
|
Take another fresh pan and add 2 tablespoons of oil to it. |
|
11
Done
|
To the oil, add ½ a tablespoon of mustard seeds. |
|
12
Done
|
Add 1 tablespoon of ginger garlic paste to the pan. |
|
13
Done
|
Chop up 2 onions and add them to the pan. |
|
14
Done
|
Add curry leaves for flavour. |
|
15
Done
|
Saute the mixture well. |
|
16
Done
|
Chop and add 1 tomato to the pan |
|
17
Done
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Add ¼ tablespoon of turmeric powder into the mix. |
|
18
Done
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Add 1 tablespoon salt for taste. |
|
19
Done
|
Saute the ingredients inside the pan. |
|
20
Done
|
Add ¼ tablespoon of black pepper powder to the pan. |
|
21
Done
|
Add 2 tablespoons of mirchi powder to the mix. |
|
22
Done
|
Mix the spices well with the chopped vegetables. |
|
23
Done
|
Add the boiled lamb trotters that were prepared earlier. |
|
24
Done
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Add 1 glass of water to the pan to make curry. |
|
25
Done
|
Mix everything well. |
|
26
Done
|
Cover your pan with a lid and let the lamb cook for 8-10 minutes on a high flame. |
|
27
Done
|
Uncover the lid and add the specially prepared grinded masala to the curry. Mix it well. |
|
28
Done
|
Cover it again and let it cook for 3 minutes on a medium flame. |
|
29
Done
|
Add coriander leaves for garnishing. |
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30
Done
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Serve it when hot for the most tender meat texture. |
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31
Done
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Notes: |
