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Paya (Leg of Lamb soup)

Paya (Leg of Lamb soup) is a popular Indian Soups and Stews
Author :
Category :
Vegetarian
Course :
Soups and Stews
Cuisine :
Indian
Technique :
Boil
Difficulty :
Easy
Servings :
Serves 6
RATINGs :

Ingredients

4 lamb legs (each cut into 4 pieces).

Tomato puree from 4 medium Tomatoes.

4 onions, medium (2 for paste and 2 chopped fine).

1 tsp - garam masala.

2 tsp - ginger-garlic paste.

1 tbsp - Dhania powder.

5 green chillies.

2 tbsp - fresh Coconut gratings.

2 tsp - Red Chilli powder.

6 pepper corns, crushed roughly,.

1/4 tsp - haldi.

1 tbsp - chopped, coriander leaves.

3 tbsp - oil.

6 cloves.

4 elachi.

2 cinnamon, 1/2 inch sticks.

1 bay leaf.

salt.

Method

  1. Dry fry onions and prepare paste with coriander leaves, green chillies and coconut gratings.
  2. Keep the masalas aside.
  3. Clean the leg pieces and wash them thoroughly in plenty of water.
  4. Pressure cook with salt, haldi and 1 litre of water up to 10-12 whistles.
  5. Heat oil in a separate kadai, add cloves, cinnamon, elachi and bay leaf.
  6. Stir once, add ginger garlic paste fry for a min.
  7. Add onion pieces, fry till light brown.
  8. Add onion paste, fry for 2 minutes.
  9. Add dhania powder, chilli powder, garam masala powder, pepper powder and fry for a min.
  10. Add this whole masala to leg pieces in the cooker, along with tomato puree and let it simmer for 2 minutes.
  11. Add coconut chilli paste and 1/2 a litre of water (or more).
  12. Check salt and cook up to 10 whistles.
  13. This is a very popular non-veg dish in Andhra, served usually with idli/dosa.
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J Sharmilee

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