Goat Paya
Goat Paya
Paya means 'legs' in Urdu. The main ingredients of the dish are the trotters; cooked with various spices. This dish is slow cooked for several hours so that the trotters become extremely tender and the gravy gets a sticky texture. In Pakistan, Paya is popularly eaten for breakfast with Parathas or Naans. The only important thing to note with regards to Paya, is to wash and clean it thoroughly before cooking.If this dish is cooked correctly, it can be quite a crowd pleaser as it actually is finger-licking good.
Ingredients
- 1 kg Paya (Trotters) Goat/Lamb/Beef
Ingredients for the Broth
- 2 Onions Cut in 4s (250 gms)
- 2 tbsp Garlic & Ginger Paste
- 2 Bay Leaves
- 1 tsp Black Peppercorns
- 1/2 tsp Tumeric Powder
- Salt According to taste
Ingredients for the Spiced Gravy
- 3 Onions Sliced Finely
- 1/2 cup Yogurt
- 1.5 tbsp Garlic & Ginger Paste
- 1 tbsp Coriander Powder
- 1/2 tsp Tumeric Powder
- 1 tbsp Red Chilli Powder
- 1 tbsp Kashmiri Red Chilli Powder
- 1 tbsp Garam Masala Powder To be used at the end
- 1/4 tsp Nutmeg Powder To be used at the end
- 1/4 cup Oil
Garnishing (quantities as desired)
- Chaat Masala
- Green Chillies (Sliced)
- Corriander (Chopped)
- Ginger (Julienne cut)
- Lemon (cut in Wedges)
Instructions
Preparation of the Paya Broth
- Wash the Trotters thoroughly and clean them
- In a large Pot add the Paya and all the ingredients mentioned
- Add about 8 cups of water and let the Payas boil for about 2 hours on medium flame
- Once the Payas are boiled remove them from the Broth and strain the Broth to remove all the whole ingredients and onions
- Keep the Broth aside it will be used for the Paya gravy. The Broth is quite oily.
Preparation of the Spiced Gravy
- In a large Pot, pour 1/4 cup oil and add the sliced onions. Fry the onions until golden brown.
- Now remove the onions and keep it aside
- In the same oil, add the Garlic and Ginger paste and saute for about 2 minutes (May add 1/2 cup water if it dries out)
- Add the Payas, give it a good mix and fry for another 2 minutes
- Add all the spices (except the Garam Masala Powder and the Nutmeg Powder) and fry the Payas well for 5 minutes
- Now blend the fried onion with the yogurt and add it to the Payas
- Mix well until the Oil separates
- Now add the Paya broth and mix well
- Now let your Payas cook on slow flame for about 2-3 hours until you get your desired consistency
- Once your Payas become tender and fall off the bone, you can add the Garam Masala Powder and the Nutmeg Powder and mix well. This is the time where you can check the salt level and adjust accordingly.
- Let Payas simmer for about 10 minutes
- Now you can dish out the Payas and garnish according to your preference
- Serve with Hot Nans
- Note: The Gravy of the Paya get its sticky texture during slow cooking so you don't need to add any thickening agent. The Payas will solidify when kept in the fridge or left out,there is no need to panic. Once heated the Paya will get back to it original consistency.
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