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Indian Food Recipe -Lamb's/Goat's Legs( PAYA )
Khur raw ..... cleaned and washed
Paya dish - also called as Khur
Paya dish is a very delicious recipe made from goat or lamb legs and relished at homes as well as in hotels and restaurants. Here I have given the recipe of Paya dish.
PAYA - Lamb's / Goat's Legs ..... serves six
INDIAN FOOD RECIPE
Paya-( Lamb's/Goat's Legs )- 12
Oil- 2 tbsp
Ginger garlic paste-4 tsp
Turmeric powder-1/4 tsp
Red chilli powder- 1 tsp
Coriander powder- 1 tsp
Green chilly- 2
Ghee (clarified butter)-2 tsp
Cumin seeds- 1 tsp
Fenugreek seeds- ½ tsp
Whole Wheat Flour- 2 tbsp
Garam masala pdr- 11/2 tsp
Salt to taste
This is how we prepare Paya dish .....
- Heat oil in a cooker. Add onions and fry well. Add ginger garlic paste, turmeric powder and washed paya. Fry well for 15- 20 mins. Add green chilly, tomato , salt and
1- 1 ½ litre water. After 1 whistle lower flame and cook for 1 hr.
- In a big pan heat ghee(clarified butter). Add Cumin seeds, Fenugreek seeds, ginger garlic paste, 1tsp Red Chilli powder, 1 tsp Coriander powder and Wheat Flour. Fry till you get a good smell. Add paya mix and boil. Add garam masala and boil. Serve hot with sheermal/ Arabic bread/ par, roti, garnished with coriander leaves.
How tender should the meat be cooked .....
Paya should be well - cooked ..... for well over one full hour in a pressure cooker after the first whistle, on a low flame .....Then only the cooked paya pieces become tender and delicious .....
The cooked paya meat should be soft and can be chewed smoothly. It should melt in the mouth. It should not leave the bone.....also it should not be under-cooked so that it gets tough and cannot be chewed because it sticks to the bone .....
how much cooking of paya .....
Paya should be well - cooked .....
The trick is to cook the paya so much so as to have a juicy, tender meat which even after adequate cooking, sticks to the bone ..... It should not be tough so that it can't be chewed. .... and it should not be so over-cooked so as to leave the bone.....