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Hyderabadi Paya Curry

Hyderabadi Paya Curry is a popular Indian Curries
Author :
Category :
Non-Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

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

Method

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

Sushmita

Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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