PAYA CURRY

Delicious if cooked correctly.  This is a winter warming curry served mainly for breakfast which I never understood as my dad used to make it for lunch or dinner. However, back home it’s a breakfast speciality supposed to have nutrients that help protect joints whether it does or not I will leave that thought with you. Paya is basically lamb trotters (hooves).  Make sure you clean them thoroughly, it takes a little bit of time but worth it.  My dad used to clean them with boiling water, I suppose this is to ensure they are not only clean but sterilized and edible once cooked.  I suggest it is best to cook these in the pressure cooker, otherwise if you cook it in the saucepan it can take up to four to six hours depending on the age of paya.  I like my meat to be soft so in the pressure cooker it can take 45 minutes to an hour. 

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Suitable for: Gluten free, Dairy free, Egg free

Prep: 30 mins, Cooks In: 45 mins

Serves: 4-6 people

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Ingredients:

5/6 Paya cleaned 

Add 2 tbsp oil or 1 tbsp ghee

Add 400 ml curry sauce

1 tsp salt to taste

½ tsp chilli optional

1 heap tsp cumin powder

1 heap tsp coriander powder

1 level tsp turmeric 

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Method:

1. Heat oil or ghee in a Pressure Cooker 

2. Add 400ml curry sauce and mix in the spices   

3. Once sizzling and you see the change in colour of the curry sauce add the paya

4. Stir occasionally for 5 to 10 mins 

5. Add 2 ltr water, close the lid and wait for the pressure whistle which should run for 45 minutes on a medium heat until meat is tender and soft. (ensure pressure cooker has cooled down before opening)

6. If the sauce is too thick, add some water and simmer, or if too runny simply simmer until you get the right consistency

7. Garnish with garam masala and serve with steamed basmati rice or naan bread