Paleo Paya Curry
Dive into the bold and comforting flavors of Paleo Paya Curry, a nourishing lamb trotters stew that brings traditional cuisine to a modern, healthy lifestyle. Simmered to perfection in a rich blend of warming spices like coriander, cumin, turmeric, and peppercorns, this paleo-friendly dish is ideal for those following clean eating or gluten-free guidelines. Slow-cooked for irresistible tenderness, the trotters release their marrow into the broth, creating an incredibly flavorful and collagen-rich base. Enhanced with ghee, fresh cilantro, and a squeeze of lime, this protein-packed curry is the perfect mix of indulgent and wholesome. Whether you're looking for a soul-soothing winter meal or a hearty addition to your paleo repertoire, this dish is sure to delight your taste buds and nourish your body.
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Recipe Information
Ingredients
- 4 pieces lamb trotters
- 2 tablespoons ghee
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 inch piece, grated ginger
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 bay leaves
- 10 black peppercorns
- 1 teaspoon salt
- 4 cups water
- 0.25 cup chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Clean and rinse the lamb trotters thoroughly under cold water. Pat them dry with paper towels and set aside.
In a large pot, heat the ghee over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Add the coriander powder, cumin powder, turmeric powder, and red chili powder to the pot. Stir well to coat the onions and aromatics with the spices.
Introduce the bay leaves and black peppercorns to the pot.
Place the cleaned trotters into the pot, ensuring they are well coated with the spice mixture.
Pour in the water and add salt. Stir to combine all ingredients. Cover the pot and bring to a boil.
Once boiling, reduce the heat to low and let it simmer for about 2.5 to 3 hours, or until the trotters are tender and the bone marrow has released into the broth, creating a rich flavor.
Occasionally check the pot, stirring and adding more water if necessary to maintain a soupy consistency.
Once cooked, adjust the salt to taste and remove the bay leaves.
Ladle the Paya curry into serving bowls, garnishing with fresh cilantro. Serve hot with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 536 mg | 11% | |
*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.
