Mutton Paaya / Goat’s Meat Paaya
- 10
- February
- 2011
Mutton Paaya:
Ingredients:
Fennel Seeds 2 spoons
Cardamom 2 crushed
Peppercorns 1 1 spoon
Fresh red/green chilies 3
Curry leaves few
Onion 1 large grated
Ginger-garlic paste 1 spoon
Tomato 1 small crushed
Salt
Mutton 1/2 kilo
Oil few spoons.
Method:
Pressure cook the meat, till tender. Set aside.
Heat oil in a wok, add all the tempering spices followed by onion, ginger-garlic paste…fry real good, maybe till the raw odor leaves the pan.
Further add tomatoes, salt and cooked mutton along with its water. Continue boiling over low-medium heat, until the curry/paaya thickens.
Remember the dish doesn’t include any turmeric or chili powders for heat, but still got that good color! I didn’t use any thickening agents like coconut milk or nuts. However, the gravy consistency is achieved, doesn’t that sound nice?!
Thank you for this mouth-watering recipe.
Delicious mutton curry,great with chapatis.
drool worthy paya…….
nice recipe…looks very delicious…
Hi Malar
Loved the look of the Mutton Paya. It must have been a smashing hit in your meal.
Deepa
Hamaree Rasoi
Great recipe…Love it…
i have heard so much about paaya but never really made it..this looks too delicious to pass
tempting recipe
Perfect with chapathi n rice…delicious..