Hyderabadi Mutton Paya

Hyderabadi Mutton Paya is a traditional recipe from the Mughlai Cuisine. Paya curry recipe is a unique recipe made from lamb leg bone marrow. The recipe is native to Hyderabad is quite popular in the area.

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Cuisine: Indian. Course: Main Serves: 4

Prep Time: 10 Min Cook Time: 30 Min Total Time: 40 min.

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Nutritional Info: Serving Size: 738g

Calories: 77 Carbs: 8g. Fat: 5g. Protein: 2g

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Ingredients:

• 3 Pairs of Paya

• 2 Tablespoons Oil

• 1 Teaspoon Shah Jeera

• 2 Sticks Cinnamon

• 1 Large Onion

• 2 Teaspoon Ginger Garlic Paste

• 1/2 Teaspoon Turmeric Powder

• 5 Tablespoons Chili Powder

• Salt as per taste

• 1 Cup Tamarind Water

• 1 Teaspoon Poppy Seeds Powder

• 2 Teaspoons Coconut Powder

• 1 Teaspoon Coriander Powder

• 1/2 Teaspoon Garam Masala

Method:

1. Add 2 tablespoons oil in a pressure cooker, add 1 teaspoon Shah Jeera, 2 sticks cinnamon, 1 large chopped onion and fry until onion changes color.

2. Add 2 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.

3. Add 3 pairs of paya & mix well.

4. Add 5 teaspoons of chili powder, add salt as per taste & mix well.

5. Add some water & pressure cook for 4 whistles.

6. Once the pressure releases, take out the lid and add tamarind water & cook for 5 minutes.

7. Add 1 teaspoon poppy seeds powder, add 2 teaspoon coconut powder, and cook for 5 minutes.

8. Add 1 teaspoon coriander powder, add 1/2 teaspoon garam masala & mix well.

9. Once the gravy is thick, turn off the stove.

Watch the Video for Procedure: