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Hyderabadi Mutton Paya

2021-02-15
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m
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Nutritional Info

This information is per serving.

  • Calories

    77
  • Carbohydrates

    8g
  • Fat

    5g
  • Protein

    2g
  • Serving Size

    738g
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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.

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 Teaspoons 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

Step 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.

Step 2

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

Step 3

Add 3 pairs of paya and mix well.

Step 4

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

Step 5

Add some water and pressure cook for 4 whistles.

Step 6

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

Step 7

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

Step 8

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

Step 9

Once the gravy is thick, turn off the stove.

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