Paya Fry

This paya fry dish is more similar to an attu kaal soup than a traditional paya because its main ingredient is lamb legs instead of trotters. It may use meat from a little further up off the ground, but it has just as much a spicy kick as traditional paya. And just like all paya, it is refreshing and delicious on hot summer days. Its spicy qualities will help you cool down in the summer by making you sweat, and in the winter it’ll help you stay warm. There’s almost never a bad time to prepare this dish.

Paya Fry taste great when they are served hot. Pack them in insulated food containers or steel lunch box so you can eat it warm after a few hours.

Health Benefits

Lamb is a wonderful meat with a lot of natural health benefits. Your typical cut of lamb has about 50% of the amount of Omega 3 found in tuna, which is a lot for a non-fish meat source. Omega-3’s have been shown to boost brain health, fight cancer and heart disease, and reduce inflammation. The benefits of the Omega-3’s combined with lamb’s significant protein content work together to make lamb a great muscle recovery agent. The protein helps the repair muscle damage, and the Omega-3 helps reduce the pain and inflammation caused by muscle tearing.

Ingredients

lamb legs – each cut into 4 pieces: 4

medium tomatoes –puree: 4

finely chopped medium onions: 4

tsp garam masala: 1

tsp ginger garlic paste: 2

tbsp dhania powder: 1

green chillies: 5

tbsp fresh coconut gratings: 2

tsp red chilli powder: 2

pepper corns – roughly crushed: 6

tsp haldi: 1/4

tbsp coriander leaves – chopped: 1

tbsp oil: 3

cloves: 6

elachi: 4

cinnamon sticks: 2

bay leaf: 1

salt

How To Make Paya Fry

1. Dry fry onions and prepare paste with coriander leaves, green chillies, and coconut gratings.
   1. Set the masala aside.
2. Clean and wash the leg pieces with plenty of water.
   1. Pressure cook with salt, haldi, and 1 L of water for 10-12 whistles.
3. Heat oil in a separate kadai.
   1. Add cloves, cinnamon, elachi, and bay leaf.
   2. Stir once.
   3. Add ginger garlic paste and fry for a minute.
   4. Add onion pieces and fry till light brown.
   5. Add onion paste and fry for 2 minutes.
4. Add dhania powder, chilli powder, garam masala powder, pepper powder, and fry for a minute.
5. Add the masala and leg pieces to the cooker along with tomato puree.
   1. Let it simmer for 2 minutes.
   2. Add coconut chilli paste and 1/2 a litre of water (or more).
   3. Cook up to 10 whistles.
6. Serve and enjoy! 

Trivia

Muslims are in large part responsible for the spread of Paya across Asia.