This is a traditional Bohra paya recipe that depends on ‘hara masala’ for the heat in any food. Hara masala is a paste of green chili, ginger, and garlic. So this traditional paya / trotter is really simple in which hara masala is used with fresh coriander and black pepper. Actually, the tradition of eating trotter curry has been prevalent in Punjabi. That’s why paya are almost associated with Punjabi spices. In contrast, the taste is really mild and not spicy. If you like lightly spiced dishes with the emphasized taste of meat (like in the case of steak) then you’ll love the balance in this dish. This recipe is great for kids. When my kids were very young, I introduced this dish as ‘ghee (bone marrow) ka salan’ and they would love to see a bowl full of bones with bone marrow, which is a delicacy and is considered healthy for kids. The recipe come from my mother-in-law who in turn got it from her mother-in-law. Other traditional Bohra recipes are Bohra biryani and Qeema Khichri with Khurdi.
What is the key to best paya?
Fully cooked soft chewable bone is the key to delicious paya. When you cook paya overnight or under pressure in a cooker or instant pot, the bone of paya becomes so soft you can break it with your teeth and chew the softer bone.I know, you are already rolling your eyes. Just make sure you have paya from a younger goat which is more likely to get tender easily.Ok, llet’s understand why the break-chew factor is important. When the bones are fully cooked they release all the gelatin in them. The sticky gelatin gives so much flavor to the curry and gelatin for your bones which make paya eating so healthy and tasty.
Ingredients
The clearly labeled visual show the ingredients of this recipe. While the few spices should make you happy, you might that the recipe won’t taste as great. But trust me few spices let that true paya flavor come out. You’ll love it.
How to make it?
How to serve?
Paya is usually served with karak double roti which is more like crusted bread or naan. You can see naan in the below image. I have photographed karak double roti in the first cover photo. Paya can be paired with any bread but not with rice or other carbs.
Paya, trotter: I used trotter of lamb, the young goat. So the bone of younger animals are soft and cook quickly. You can use the same recipe for beef trotter as well. The cooking time will vary. Some paya will have skin on it, you can use that as well. they are better but require more aggressive cleaning. I’d run the back of the knife over it to remove dirt on it. Wash paya carefully and make sure to remove goat hairs carefully.Ginger, garlic, chili: The three spices when blended together make a green paste called hara masala. Since we are depending on this for the extra boost of taste try to use fresh masala that is made within 2-3 days and doesn’t look pale and stale.Oil: I used oil alone but you may use ghee for tempering.Wheat flour or Atta: I’m using wheat flour that has a richer taste. You can use plain flour as well. I always add it directly, you can roast it too before making the paste.Cilantro: Cilantro or dhanya gives the curry both flavor and color.Spices: The spices are cumin, coriander powder, turmeric, clove, and black pepper. You can cinnamon stick. That’s it. Stick to these few spices. Do not get tempted to add bay leaf or star anise. Less is more in this case.
More Lamb recipes to try. A lot of flavors depending on the cooking of paya so make sure paya are tender and bones have separated from the meat and when you bite into a small bone you can break it. If you try this recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
