Mutton paya gravy

Mutton paya is a traditional gravy which is cooked using the burnt legs of goat. The goat legs are cooked in coconut milk which gives rich flavour to the gravy and cools the body as well. Paya is usually matched with appam also it goes well with dosa.

⏲PREP TIME : 20 minutes

⏲COOK TIME : 20 minutes

🥘CUISINE : Indian

🥗YIELD : 8 SERVINGS

🍴COURSE : Gravy

INGREDIENTS REQUIRED:

Goat legs- 1 goat

Coconut milk (thick) extracted from – 1&1/2 coconut

Cinnamon – 1 inch

Bay leaf – 1

Cloves – 3 pcs

Big onion – 1 sliced

Tomato – 1 small

Mint leaves – little

Ginger garlic paste- 2 tsp + 2 tbsp for paste

Turmeric powder- 1/4 tsp

TO GRIND TO PASTE :

Ginger garlic paste – 2 tbsp

Red chilli powder – 1& 1/2 tsp

Coriander powder- 2 tsp

Saunf – 1 tsp

Cardamom – 3 pcs

METHOD:

In a pressure cooker add goat legs, 2 tsp ginger garlic paste, turmeric powder and 2 to 3 glasses of water.

Give 10 to 15 whistles to get cooked.

Meanwhile grind the paste and keep aside.

In a pan heat oil, saute cinnamon, bay leaf, cloves and big onion stir well add the tomatoes and let it cook well.

Now add the ground paste and fry until the raw smell disappears.

Open the pressure cooker and remove excess stalk leaving only a glass of stalk in it.

Add the pan mixture to pressure cooker, then the coconut milk, salt and close it.

Give 3 to 4 whistles.

When it is done, garnish with mint leaves.

Paya gravy is ready to serve.

NOTE :

You can add green chillies instead of red chilli powder.

Coconut milk should be thick .

The stalk removed can be had as soup .

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