Paaya

Paaya

Paaya literally means feet, and the food terms refers to a stew made from animal trotters. Though paaya is an integral part of traditional South Asian cuisine, its recipes vary from region to region. The Hyderabadi paaya is cooked with trotters of goat and sheep, along with chunks of meat. The spicy gravy of the Hyderabadi paaya is the real star of the dish, as it is laden with flavors of spices such as fennel seeds, dry ginger, nutmeg, dhaliya, khas ki jad and more grounded together and used in a fine powder form.Ingredients:
Turmeric powder pinch
Ginger & Garlic Paste 1 Tablespoons
Curry Leaves Leaf
ONION 1 Big
bay leaf 3 Leaf
 Cardamom 2 
Cinnamon 2 
shah zeera pinch
 Cloves 2 
Oil 2 Tablespoons
Lamb Legs 8 
 Salt To Taste
Green Chills 3 Big
coconut powder freshly made 1 Tablespoons
Coriander powder 1 Tablespoons
Garam masala powder 1/2 Teaspoons
pepper powder 1/2 Teaspoons
red chill powder 1 Teaspoons
Coriander leaves 1 Bunch

 method
1. Clean Lamb Legs with little turmeric and water and keep it aside.

2. Take Pressure Cooker add oil to it then add masalas, bay leaf, onions chopped, mix it little bit then add curry leaves, ginger garlic paste, turmeric powder, Green chilies and salt as per taste mix these ingredients.

3. Now add Lamb legs to this mixture, mix it well and add water as required and close the pressure cooker with the lid, let it cook for atleast 30 min in slow flame.

4. Once the lamb legs are cooked then add coconut powder, Coriander powder, garam masala powder, pepper powder, red chill powder and mix all these ingredients well.

5. Cook for another 10 to 15 min if you want more soup you can add some more water into it.

6. Lastly add chopped coriander leaves and serve.