Hyderabadi Mutton Paya2021-02-15
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
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.
- 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
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 and mix well.
Add 5 teaspoons of chili powder, add salt as per taste and mix well.
Add some water and pressure cook for 4 whistles.
Once the pressure releases, take out the lid and add tamarind water and 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 and mix well.
Once the gravy is thick, turn off the stove.