Pepper Paya

Name: Pepper Paya
Prep time: 40 min
Cook time: 45 min
Yield: 2 Servings
Ingredients: mutton trotters: 5-6; bay leaves: 2; tsp black peppercorns: 1/4; fennel seeds: 1/4; cup freshly grated coconut: 1/2; tbsp coriander seeds: 2; tbsp sesame seeds: 2; cloves: 4; green cardamoms: 6; tsp black peppercorns: 1/4; tbsp cooking oil: 3; large onion – finely chopped: 1; green chillies: 2-4; cloves garlic: 8-10; piece ginger: 2; tsp Kashmiri chill powder or mild paprika powder: 1 1/2; tbsp yogurt or curd: 4; tbsp coriander leaves – finely chopped: 2; tbsp mint leaves – finely chopped: 2; lemon – juiced: 1; salt to taste

Features:

Cuisine:

Indian

1 hr 25 mins
Serves 2
Hard

Ingredients

Pressure Cook
5-6 mutton trotters
2 bay leaves
1/4 tsp black peppercorns
1/4 fennel seeds
Masala Paste
1/2 cup freshly grated coconut
2 tbsp coriander seeds
2 tbsp sesame seeds
4 cloves
6 green cardamoms
1/4 tsp black peppercorns
Gravy :
3 tbsp cooking oil
1 large onion – finely chopped
2-4 green chillies
8-10 cloves garlic
2 piece ginger
1 1/2 tsp Kashmiri chill powder or mild paprika powder
4 tbsp yogurt or curd
2 tbsp coriander leaves – finely chopped
2 tbsp mint leaves – finely chopped
1 lemon – juiced
salt to taste

How to Make Pepper Paya

In a pressure cooker, add all the cleaned trotters along with the bay leaves, fennel seeds and peppercorns.
1. Cover the trotters in water and pressure cook for 15 whistles at a high heat.

Note: It may take longer for trotters with lots of meat. Steaming time varies from 20 minutes to an hour depending on the cut of the meat.

Bring the paya to a boil and simmer gently for 3 hours.

Grind ginger,garlic,green chillies to coarse paste and set aside.
Dry roast all the ingredients listed under “Masala Paste” on medium heat.
1. Sauté them for couple of minutes or until the color starts to change.
2. Turn the heat off and set aside to let cool.
3. Ground everything to a coarse paste in a blender.
Strain the stock and set the paya aside.
Heat oil in a large heavy bottom sauce pan.
1. Add the chopped onions and sauté them untilthey turn light pink and translucent.
2. Add the ginger-garlic-green chilli paste.
3. Stir well until the raw smell dissipates.
Add the grounded paste and cook while mixing well for 5-7 minutes or until the oil leaves the sides of the pan.
Add the Kashmiri red chilli powder and stir.
Lower the temperature to low and add in the beaten yogurt 1 tablespoon at a time.
1. Stir well to make sure it doesn’t curdle but enhance the flavors to form a rich gravy with all the spices.
Add the paya to the gravy and increase the heat to medium.
Mix thoroughly to coat all trotter pieces with the spice mix.
Add most of the paya stock and bring the paya curry to a boil.

Note:Set a couple of ladles of the stock aside for later.

Simmer gently for an hour.

Note: Make sure to stir often so it doesn’t stick to the bottom of the pan. If you find the gravy is too thick you can add a little more of the left over stock.