Keto Paya Curry
Dive into the rich, aromatic world of **Keto Paya Curry**, a wholesome and indulgent low-carb take on traditional paya curry. Featuring tender goat or lamb trotters simmered to perfection in a medley of fragrant spices like turmeric, cumin, and garam masala, this dish is a keto-friendly masterpiece ideal for curry lovers. Cooked in ghee for an added depth of flavor, the slow-cooked trotters become irresistibly tender, soaking up the vibrant flavors of tomatoes, green chilies, and coriander. Perfectly suited for those following a ketogenic lifestyle, this hearty curry pairs beautifully with steamed vegetables or keto-approved flatbreads. Ready in a little over two hours, it's the ultimate comfort dish to transform your dinner table into an exotic feast.
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Recipe Information
Ingredients
- 4 pieces goat or lamb trotters
- 3 tablespoons ghee
- 1 medium onion, chopped
- 2 tablespoons ginger-garlic paste
- 0.5 teaspoons turmeric powder
- 1 teaspoons coriander powder
- 1 teaspoons red chili powder
- 1 teaspoons cumin powder
- 1 teaspoons garam masala
- 1 teaspoon salt
- 3 medium green chilies, slit
- 1 large tomato, chopped
- 2 tablespoons fresh coriander leaves
- 4 cups water
- 1 small lemon, for garnish
Instructions
Start by thoroughly cleaning the goat or lamb trotters under running water. Ensure any excess hair or unwanted pieces are removed.
In a large pressure cooker, heat the ghee on medium flame and add the chopped onions. Sauté until the onions turn golden brown.
Add the ginger-garlic paste to the onions and sauté for about 2-3 minutes until the raw aroma goes away.
Mix in the turmeric powder, coriander powder, red chili powder, cumin powder, and salt. Stir the spices well into the onion mix.
Add the cleaned trotters to the spice mix and sauté for about 5-7 minutes to ensure they're well-coated with the spices.
Stir in the chopped tomatoes and green chilies, and cook until the tomatoes become soft and start to break down.
Pour the water into the cooker, mix in the garam masala, and close the pressure cooker lid.
Cook on high flame until the first whistle, then lower the heat to a simmer and cook for another 60 minutes for tender, fall-off-the-bone trotters.
Once done, allow the pressure to release naturally. Open the lid and check the consistency of the curry. It should be rich and slightly thickened.
Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.
Serve hot with a side of steamed vegetables or keto-friendly naan or flatbread.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
