Paya Curry
Indulge in the rich and aromatic flavors of Paya Curry, a traditional South Asian delicacy that transforms lamb trotters into a soul-warming, flavorful stew. Perfect for special occasions or hearty family meals, this dish combines the deep essence of slow-cooked lamb with a blend of fragrant spices like cinnamon, cardamom, and cloves. Simmered for hours to perfection, the curry boasts a creamy base of whisked yogurt, infused with the tang of tomatoes and the heat of chili and garam masala. Garnished with fresh coriander and mint, this wholesome curry pairs beautifully with soft naan or steamed rice, making it an ultimate comfort food. With its long cooking process, this recipe invites you to enjoy the magic of slow-cooked flavors for a meal infused with tradition and warmth.
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Recipe Information
Ingredients
- 4 pieces lamb trotters
- 2 medium onions, finely chopped
- 2 tablespoons ginger-garlic paste
- 2 large tomatoes, chopped
- 1 cup yogurt, whisked
- 4 tablespoons oil
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 2 pieces bay leaves
- 1 piece cinnamon sticks
- 4 pieces cardamom pods
- 4 pieces cloves
- 2 teaspoons salt
- 6 cups water
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon fresh mint leaves, chopped
Instructions
Clean the lamb trotters thoroughly under running water to remove any impurities. Set aside.
Heat oil in a large heavy-bottomed pot over medium heat. Add bay leaves, cinnamon stick, cardamom pods, and cloves. Stir for a minute until fragrant.
Add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook for about 5 minutes, stirring frequently until the tomatoes soften and the oil separates from the masala.
Add the lamb trotters to the pot and stir to coat them well with the masala. Cook for about 10 minutes.
Pour in the whisked yogurt gradually while stirring continuously to prevent curdling.
Add 6 cups of water and bring the mixture to a boil. Once boiled, reduce the heat to low and cover the pot. Let it simmer for about 3 to 4 hours, or until the meat is tender, and the broth is flavorful.
Stir occasionally and adjust the seasoning if needed. Add more water if the curry becomes too thick.
Once cooked, sprinkle garam masala, fresh coriander leaves, and mint leaves over the curry.
Serve hot with naan, rice, or bread.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 5133 mg | 223% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 37.2 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2368 mg | 50% | |
*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.
