Hyderabadi Mutton Paya
Updated: Sep 18
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.
Cuisine: Indian. Course: Main Serves: 4
Prep Time: 10 Min Cook Time: 30 Min Total Time: 40 min.
Nutritional Info: Serving Size: 738g
Calories: 77 Carbs: 8g. Fat: 5g. Protein: 2g
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
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.
Add 2 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.
Add 3 pairs of paya & mix well.
Add 5 teaspoons of chili powder, add salt as per taste & mix well.
Add some water & pressure cook for 4 whistles.
Once the pressure releases, take out the lid and add tamarind water & cook for 5 minutes.
Add 1 teaspoon poppy seeds powder, add 2 teaspoon coconut powder, and cook for 5 minutes.
Add 1 teaspoon coriander powder, add 1/2 teaspoon garam masala & mix well.
Once the gravy is thick, turn off the stove.
Watch the Video for Procedure: