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Mutton Paaya (Aatukal Paaya)


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Paya is a favorite accompaniment to Idiyappam, Parotha or other tiffin items. Usually the legs are cooked based on the age of the lamb. The older the lamb is - the more time it needs to be cooked. Ideally the well cooked legs will be easy to chew when well done. Mutton Paya is rich in minerals and when eaten often enough acts to thwart osteoporosis.


Ingredients:

Paya (lamb legs or lamb trotters) -6 nos.
Onions -4 nos.
Tomato - 2 nos.
Ginger garlic paste - 100 gms
Chilli powder - 1 tbsp
Turmeric powder -1/2 tsp
Coriander powder - 4 tsp
Coriander leaves - 6 tsp.
Oil - 4 tbsp
Salt to taste.


Preparation
  • Wash paya. Drain water and keep aside

  • Cut onions and tomatoes into small pieces

  • Wash coriander. Cut and keep aside.

Method:

  • Heat a 4-liter pressure cooker.

  • Add oil and heat.

  • Put onions, ginger garlic paste and fry well.

  • Add finely cut tomatoes.

  • Add turmeric, chili, dhania powder and salt.

  • Allow the mixture to cook on low flame for 5-10 minutes.

  • Transfer paya and coriander leaves. Cook for 5 minutes. Mix well.

  • Pour water enough to cover the contents in the cooker.

  • Continue to cook on low flame.

  • Wait for 5-6 whistles and then switch off.

  • Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.



Variation:

Instead of cooking along mutton with other ingredients you can also pressure cook mutton separately along with salt, water and a spoon of red chilli powder until 8 whistles.


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