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Main ingredients | Lamb trotters (paya), Ginger-garlic paste, Turmeric powder, Cumin powder, Coriander powder, Red chilli powder, Kala masala, Star anise, Cinnamon, Black cardamom, Bay leaf, Onions, Dried coconut, Poppy seeds |
Cuisine | Maharashtrian |
Course | Main course mutton |
Prep time | 10-15 minutes |
Cook time | 30-35 minutes |
Serve | 4 |
Taste | Spicy |
Level of cooking | Easy |
Others | Non vegetarian |
Ingredients
- 2 lamb trotters (paya), cut into 2 inch pieces
- 3 tablespoons oil
- 1½ tablespoons ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons red chilli powder
- 1½ teaspoons kala masala
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- ½ lemon
- Spice paste
- 2-3 tablespoons oil
- 1 star anise
- 1 inch cinnamon
- 1 black cardamom
- 1 bay leaf
- 2 large onions, sliced
- Salt to taste
- ½ cup grated dried coconut
- ½ teaspoon poppy seeds (khus khus)
Method
- To make spice paste, heat oil in a pan. Add star anise, cinnamon, black cardamom, bay leaf, onions and salt, mix well and saute till onions turn golden.
- Add dried coconut and mix well. Cook till golden brown.
- Add the poppy seeds, mix and sauté for 1 minute. Take the pan off the heat and allow the mixture to cool slightly before transferring into a blender jar, add ¼ cup water and blend to a fine paste.
- Heat oil in a pressure cooker, add the trotters and sauté on high heat for 3-4 minutes.
- Add ginger-garlic paste, mix well and saute for 1-2 minutes.
- Add the blended paste, mix and saute for 1-2 minutes.
- Add turmeric powder, cumin powder, coriander powder, red chilli powder and kala masala, mix well and saute for 1-2 minutes.
- Add 3 cups water and salt and mix, cover and cook under pressure on medium heat for 5-6 whistles.
- Switch the heat off. Open the cooker once the pressure reduces completely.
- Place the cooker back on heat, add coriander leaves and squeeze the juice of ½ lemon and mix well. Switch the heat off and transfer into a serving bowl and serve hot
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