Teresa's Recipes
Paya - Traditional Goat Trotters Stew
Paya, a cherished delicacy from South Asia, is the pinnacle of comfort food. Literally translating to 'feet' in Hindi and Urdu, Paya is a rich, flavorful stew made from goat trotters. This humble dish, simmered to perfection over slow heat, is known for its robust flavors and velvety texture, making it a favorite at festive occasions and family get-togethers. The trotters are slow-cooked in a medley of aromatic spices until the meat is tender and the broth is deeply imbued with the essence of the ingredients.
Ingredients
- 4 Goat trotters
- 2, finely chopped Onions
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 3 tablespoons Oil
- to taste Salt
- for garnish Fresh coriander leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Calories: 275
- Fat: 15g
- Carbs: 10g
- Protein: 25g
- Sodium: 750mg
- Sugar: 2g
Instructions
- Thoroughly clean the goat trotters and place them in a pressure cooker with sufficient water. Pressure cook for approximately 30 minutes until they become tender.
- In a large pan, heat the oil over medium heat. Add the finely chopped onions and sauté until they turn a golden brown.
- Add the ginger and garlic paste to the pan and sauté for a few more minutes until the raw smell disappears.
- Stir in the red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix well to ensure the spices evenly coat the onions.
- Add the boiled trotters to the pan, ensuring they're well coated with the spice mixture. Reduce the heat to low and allow the stew to simmer for about 2 hours. Stir occasionally to prevent the stew from sticking to the pan.
- Once the stew has thickened to your desired consistency and the trotters are tender, remove from heat. Garnish with fresh coriander leaves before serving.
Tips
- For a thicker consistency, you may simmer the stew for longer. You can also add a bit of wheat flour or ground cashew paste to thicken the gravy. To make the dish spicier, add extra red chili powder or green chilies.