Paya Curry Recipe | Lamb Trotters

Paya Curry is a recipe made of lamb trotters. South India is known for its spicy twist of Non vegetarian dishes, using almost every part of the animal to cook a meal. If you are a true blue foodie, you would have either dined or heard of traditional military hotels or a food mess serving some authentic, regional dishes that one cannot find in most of the commercial restaurants. These places do not offer an ambiance, you need to be an early riser to enjoy their menu and they are great on taste plus value for money.  Lamb trotters, Turmeric powder (Haldi), Coriander Powder (Dhania), Red Chilli powder, Rice flour, Salt, Onion, Oil, Coriander (Dhania) Leaves, Ginger, Garlic, Cinnamon Stick (Dalchini), Cloves (Laung)   12 Lamb trotters , well roasted & rinsed- lamb trotters 1 teaspoon Turmeric powder (Haldi) 1 tablespoon Coriander Powder (Dhania) 1-1/2 tablespoons Red Chilli powder , (adjust as per your preference) 1 tablespoon Rice flour Salt , to taste To be ground to paste 1 Onion , chopped 2 teaspoons Oil 5 sprig Coriander (Dhania) Leaves 1 inch Ginger 6 cloves Garlic 1 inch Cinnamon Stick (Dalchini) 4 Cloves (Laung)     30   80     To begin making Paya Curry Recipe | Lamb Trotters, in a large pressure cooker, add the lamb trotters, and enough water to completely submerge the trotters and cook on a low flame for 20-30 minutes.Once you are done pressure cooking, transfer all of it including the mutton broth into a large vessel and add the dry spice powders(turmeric, coriander, and red chilli powder) and salt. Cook on a medium flame with a closed lid on for atleast 10 minutes or more. This will help the trotters to absorb the basic flavours.Meanwhile, in a kadai, heat a bit of cooking oil, once it is hot, add the chopped onions and saute on medium high heat until the onions caramelize and are browned a bit.Add this caramelized onions in a mixer grinder along with coriander leaves, ginger, garlic, cinnamon, and cloves, and with the help of a little water, grind it into a fine paste.Add the ground masala to the pan where the paya is cooking and add rice flour – stir well to coat all the pieces. You may add more water to set the consistency based on your preference. Check for spices and salt level to adjust accordingly. Cook on a low flame for 15 -20 minutes, with intermediate stirring with a closed lid, until the masala is cooked and any residual raw smell disappears.Serve Paya Curry Recipe | Lamb Trotters with Steamed Rice, Tawa Paratha, Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut) or Butter Garlic Naan Recipe.