Hyderabadi Mutton Paya

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 Shajeera 2 Sticks Cinnamon 1 Large Onion 2 Teaspoon Ginger Garlic Paste 1/2 Teaspoon Turmeric Powder 5 Tablespoons 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: 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. 2. Add 2 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well. 3. Add 3 pairs of paya & mix well. 4. Add 5 teaspoons of chili powder, add salt as per taste & mix well. 5. Add some water & pressure cook for 4 whistles. 6. Once the pressure releases, take out the lid, add tamarind water & cook for 5 minutes. 7. Add 1 teaspoon poppy seeds powder, add 2 teaspoon coconut powder, and cook for 5 minutes. 8. Add 1 teaspoon coriander powder, add 1/2 teaspoon garam masala & mix well. 9. Once the gravy is thick, turn off the stove. Follow us on: Website: https://www.windhukitchen.com Facebook: https://www.facebook.com/windhukitchen Instagram: https://www.instagram.com/windhukitchen Pinterest: https://www.pinterest.com/windhukitchen

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