Spicy Hyderabadi Mutton Paya Curry (Mutton Trotters)

Name: Spicy Hyderabadi Mutton Paya Curry (Mutton Trotters)
Prep time: 15 min
Cook time: 45 min
Yield: 3
Cuisine: Indian
Ingredients: 4 Lamb Legs; 6 Medium Size Cups Water; Pinch of Turmeric; Salt to Taste; 1 Tea Spoon Red Chilli Powder; 3 Medium Sized Onions Sliced Vertically; 1.5 Tea Spoon Ginger Garlic Paste; 2 Table Spoons Cooking Oil; 1.5 Tea Spoon Coriander Powder; 1/2 Tea Spoon Garam Masala Powder; 2 Table Spoons chopped Coriander Leaves; 1 Table Spoon Mint Leaves; 1 Lemon (Only if desired)

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Spicy Hyderabadi Mutton Paya Curry (Mutton Trotters)

Slow-cooker

Ramadan

Classic-traditional

Beginner Level

Prep Time

15 Mins

Cook Time

45 Mins

Servings

3

13957

Views

Save to magazine

About Recipe

One of the very nutritious & tasty nawabi curry and soups from India. Can be had with Roti / Bread / Rice / Oats / Quinoa as main course.

Ingredients

4 Lamb Legs

6 Medium Size Cups Water

Pinch of Turmeric

Salt to Taste

1 Tea Spoon Red Chilli Powder

3 Medium Sized Onions Sliced Vertically

1.5 Tea Spoon Ginger Garlic Paste

2 Table Spoons Cooking Oil

1.5 Tea Spoon Coriander Powder

1/2 Tea Spoon Garam Masala Powder

2 Table Spoons chopped Coriander Leaves

1 Table Spoon Mint Leaves

1 Lemon (Only if desired)

Cooking Procedure

Get cleaned Lamb Legs (burnt with light flame to remove hair) made into pieces . This is generally done at the shop.

Mix Leg pieces, 6 Cups water, Turmeric, Salt, half of Ginger Garlic Paste in a pressure cooker and cook on high heat until the first whistle. Let the legs cook for another 25 minutes after the first whistle on low to medium heat. Check to see if the legs meat is well cooked, softer the meat the tastier it gets.

Heat Oil in a pan and saute Onion until they turn brownish. Add remaining Ginger Garlic Paste, Red Chilli Powder and mix them.

Transfer Onion mixture into the Cooker having cooked Leg pieces. Cook Legs again on low to medium heat for another 10 minutes, add little water if gravy gets too thick.

Add Coriander Powder, Garam Masala Powder. Mint Leaves, Coriander Leaves and cook on low heat for another 5 minutes to get gravy to thicken to your taste.

Add Lemon juice if desired before serving.

Serve hot, the gravy gets thick & sticky if it gets cold. Goes well with Roti / Bread / Rice / Oats / Quinoa

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recipe: spicy hyderabadi mutton paya cur...

recipe: spicy hyderabadi mutton paya curry (mutton...

Spicy Hyderabadi Mutton Paya Curry (Mutton Trotters)

Spicy Hyderabadi Mutton Paya Curry (Mutton Trotters)

Slow-cooker

Ramadan

Classic-traditional

Beginner Level

Prep Time

15 Mins

Cook Time

45 Mins

Servings

3

13957

About Recipe

Ingredients

4 Lamb Legs

6 Medium Size Cups Water

Pinch of Turmeric

Salt to Taste

1 Tea Spoon Red Chilli Powder

3 Medium Sized Onions Sliced Vertically

1.5 Tea Spoon Ginger Garlic Paste

2 Table Spoons Cooking Oil

1.5 Tea Spoon Coriander Powder

1/2 Tea Spoon Garam Masala Powder

2 Table Spoons chopped Coriander Leaves

1 Table Spoon Mint Leaves

1 Lemon (Only if desired)

Cooking Procedure

Get cleaned Lamb Legs (burnt with light flame to remove hair) made into pieces . This is generally done at the shop.

Heat Oil in a pan and saute Onion until they turn brownish. Add remaining Ginger Garlic Paste, Red Chilli Powder and mix them.

Transfer Onion mixture into the Cooker having cooked Leg pieces. Cook Legs again on low to medium heat for another 10 minutes, add little water if gravy gets too thick.

Add Coriander Powder, Garam Masala Powder. Mint Leaves, Coriander Leaves and cook on low heat for another 5 minutes to get gravy to thicken to your taste.

Add Lemon juice if desired before serving.

Serve hot, the gravy gets thick & sticky if it gets cold. Goes well with Roti / Bread / Rice / Oats / Quinoa

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