Hyderabadi Paya Curry

Recipe by

Rachael Abraham

Total Time:
1 hour

Serves: 4

Nutrition facts:

240 calories, 9 grams fat

Category: Non-Vegetarian Recipe

Course: Drinks Recipe Recipe

Cuisine: Indian Recipe

Technique: Stewed Recipe

Difficulty: Medium

Hyderabadi paya curry recipe is a unique recipe made from lamb leg bone marrow. The recipe is native to Hyderabad is quite popular in the area.

In fact, this recipe finds mentions in the Mughal tradition as a popular recipe in the old times. The Indian curry recipe is made with patience and persistence by stewing the lamb bone marrow along with cooked masala paste and spices.

You can learn to make it at home easily by following our recipe guide. Spices like garam masala infuses with the lamb bone marrow to create mouth-watering taste. The recipe is full of flavours and is popularly eaten with naan or roti.

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Ingredients

5 - lamb leg bone marrow, neatly cleaned and washed
1 tsp - poppy seeds, ground to a smooth powder
2 bunches mint
2 bunches - coriander leaves
5 onions
1/2 tsp - turmeric powder
1 tsp - garam masala powder
1 cup - curd
Salt to taste
5 tbsp - oil

How to Make Hyderabadi Paya Curry

Blend onions, mint and green chillies into a smooth paste.
Heat oil in a cooker.
Add the paste and fry till the masala is golden brown.
Add lamb legs, turmeric powder, poppy seeds powder, curd, garam masala, salt and stir well.
Add 3 glasses of water so that the bones cook really well and juices comes out.
Cook for 40 min for the flavours to come out.
Serve with plain rice.

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