Advertisment

Saoji Paya Khur

A mutton lover's delight, Saoji Paya Khur is a mouth-watering Maharashtrian mutton recipe prepared with authentic Indian spices. When served alongside rice, this gem of a recipe becomes an absolute delight especially for people who like spicy food.

New Update
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

  1. 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. 
  2. Add dried coconut and mix well. Cook till golden brown. 
  3. 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. 
  4. Heat oil in a pressure cooker, add the trotters and sauté on high heat for 3-4 minutes. 
  5. Add ginger-garlic paste, mix well and saute for 1-2 minutes.
  6. Add the blended paste, mix and saute for 1-2 minutes. 
  7. Add turmeric powder, cumin powder, coriander powder, red chilli powder and kala masala, mix well and saute for 1-2 minutes. 
  8. Add 3 cups water and salt and mix, cover and cook under pressure on medium heat for 5-6 whistles. 
  9. Switch the heat off. Open the cooker once the pressure reduces completely. 
  10. 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
Advertisment