Mutton Paya (Traditional recipe), Lamb Soup.

Mutton Paya

INTRODUCTION:

Paya is a traditional food but authentically it is soup base dish or stew . Its created by sautéed onions and garlic, with number of curry-based spices are then added to the goat or lambs trotters. Long time cooking process. Let’s cook-

REQUIRED KITCHENWARE:

Chopping Board
Chappathi / knife
Sauce pan
Laddle
Spoon

INGREDIENTS & QUANTITY:

Flour- 1 cup (Cleaning purpose)
Feet of goat (Trotters)- 10 to 15 pcs
Garlic Paste - 1 tbsp
Ginger Paste - 1.5 tbsp
Turmeric Powder - 1/2 tbsp
Red Chili Powder - 2 tbsp
Coriander Powder - 1 tbsp
Cardamom - 4 pcs
Cinnamon - 2/3 Sticks
Cumin Seed - 1 tbsp
Star Anise - 2 pcs
Clove - 6 pcs
Onion - 7 pcs (Medium)
Oil - 1/2 cup
Salt - to taste
Hot water - 3 cups
Green Chili- 2/3 pcs for garnish.
Coriender leavs- 2 teaspoon for garnish
Julienny ginger, Lemon for garnish.

DIRECTION: (Step-1)

When we purchase goat legs from market then there are some loose hairs on the legs, Which is not clean even when washed with water, So take some flour and rub it with your hands, the hairs will go up. Then it will be clean after washing with water. Shown in picture:
Rins additional water and keep aside.
Slice onion

DIRECTION: (Step-2)

Fix a sauce pan on stove and flame turned on.
Pour oil In pan and bring to heat.
Add onion and, sauted until becomes golden brown.
Add ginger and garlic paste, cardamom, sinamon, cumin, star anise and clove then stirred continue.
Add lamb legs and stir smoothly.
Add turmeric, coriender, red chili, salt and then mixed all together. Tanning 5 to 8 minuts.
Add 3 cup of hot water and lid off.
Cooked 50 to 60 minute at very low flame. See picture:
After end of moment check seasoning and softness.
Take 4 bnb plate and pour paya,

GARNISHING:

Garnish with Chop green chili, corriender leaf with Julienny ginger and lemon slice.
Served with naan roti, chappathi, or luchi. Enjoy traditional mughal mutton paya.