Paya Curry

  • Dinner
  • Servings
  • 4Spicy
  • Cook Time
  • Cuisine : North Indian
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Ingredients for mutton chops

½ kilogram of mutton trotters(chops)

2 teaspoons of cumin seeds

15 shallots onion (chopped)

2 medium tomatoes finely chopped

1 tablespoon of ginger-garlic paste

½ teaspoon of turmeric powder

Salt to taste

2 tablespoons of freshly chopped coriander

2 teaspoons of fennel seeds

2 teaspoons of peppercorns

¼ cup of grated coconut

1 teaspoon of coriander seeds

5-6 whole red chilies

2 green chilies

A sprig of curry leaves

2 tablespoons of hung curd

1-star anise

1-inch cinnamon

4 cardamoms

5 cloves

3 tablespoons of Oil



Step By Step Method

  • Prepare the masala of fresh spices by dry roasting cinnamon, cloves, cardamoms, star anise, a teaspoon each of fennel seeds, cumin seeds, peppercorns, whole red chilies, coriander seeds, and the grated coconut. Make a fine paste by grinding them together with very little water. Keep this aside. Mix the washed lamb trotters clean and mix with some turmeric powder. Cook in the oven for 10-15 minutes on the tray. Now place these chops in a pressure cooker with a cup of water, a teaspoon each of fennel seeds and peppercorns. Cook them under medium flame for 45 minutes. Keep aside. Take a kadai, add cooking oil, splutter a teaspoon of cumin seeds. Brown the onion shallots, add in the ginger-garlic paste, green chilies, curry leaves, fry them for 1-2 minutes. Add the chopped tomatoes and cook till they turn mushy. Add turmeric powder and the fresh ground masala paste. Cook till the oil separates out. Add in the hung curd and simmer for another couple of minutes. Add the mutton chops from the pressure cooker, a cup of water and let it simmer for 15 minutes. Garnish with freshly chopped coriander leaves.

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