Mutton Paya

Mutton Paya(Aatukal Paya)


Labels: Mutton Paya(Aatukal Paya)


Mutton Feet(Aatukal) - 2 poundsOnion - 2 Big Finely ChoppedTomatto - 2 Big Finely ChoppedGreen Chillies - 2 ChoppedRed Chilli Powder - 1 spoon + 1 spoonSalt to tasteBay Leaves - 3Cinamon Stick - 1/2Cloves - 2Cardamom - 2Curry Leaves - 20Coriander Powder - 1 and 1/2 spoonsCoriander - 1/4 bunch finely choppedCoconut milk - 1/2 cupGinger Garlic Paste - 1 and 1/2 spoon

Serves 2 to 3 people

Step 1Clean Mutton with running water and turmeric powder.

Step 2Pressure cook mutton along with salt , water and 1 spoon of Red Chilli Powder(1 spoon).Cook until 8 whistles

Step 3In a Pan pour 5 spoons of oil and then add Bay Leaves , Cinamon Sticks , Cloves and Cardamom and fry.

Step 4Add Ginger Garlic Paste and fry the same.Once this is fryed add Curry leaves , Onion , Tomatto , Green Chillies one by one and fry the same.

Step 5Add Red Chilli Powder(1 spoon) , Coriander Powder and fry the same.Now add the Cooked mutton prepared in Step 2 to this add water if needed and salt to taste.Let it cook for 5 to 8 minutes or until you see that it has come to the boiling stage.Now add Coconut milk and let it boil for couple of minutes.Now add the finely chopped coriander leaves.Mutton Paya is read to be served.This goes well with Idiyappam or Idly or Parotta.

Aatukal Paya (Goat Leg curry)

Posted by shriya on May 19, 2011 in Featured, Meat & Seafood Entrees, Mutton Dishes | 13 comments

Its been almost a month Ive posted any recipes. Ive had my baby boy on march 30th and he totally changed my life into a beautiful dreamland. He is keeping me busy 24/7. So I couldnt find time to post any recipes.

Thanks to Nithu and Arthi for keeping us entertained with their delicious concoctions.

Aatukal Paya (Goat leg curry) is one of the Non-Vegetarian delicacies of South Indian. Most people have a love or hate relationship with this dish. My husband loves it and I am not a big fan of it This is one of those dishes he used to get only when he visits home in India.

But Last week he found that our local butcher was selling goat legs and he brought home some. So Immediately I called my Mother-in-law to get her secret recipe for this dish. To my delight my husband said it tasted just like his moms dish. He even said that now I can carry on the aatukal torch for the family.

We have an upcoming event that we will announce soon here. Stay Tuned!!!Spice Level : 4 out of 5Preparation Time : 2 hoursNo of servings : 3-4Ingredients: Goat leg : 2 lb

Onion : 1 (large)

Tomato : 3

Ginger & Garlic Paste : 4 tbsp

Coriander powder : 2 tbsp

Red Chili Powder : 2 1/2 tbsp (according to your spice level)

Turmeric powder : 1 tsp

Oil : 3 tbsp

Coriander leaves : a handful

Cloves : 2

Cinnamon : 1

Bay leaves : 1

Fennel seeds : 2 tsp

Coconut Milk : 1/4 cup

Method Of Preparation :1. Wash and clean the goat leg, if possible get it cleaned from the store.

2. In a pressure cook add oil and onion.

3. Fry the onion till it becomes translucent and add ginger & garlic paste.

4. Once the raw smell goes off add the tomatoes let them fry in medium heat for 3-4 mins

5. After that add coriander powder, turmeric powder, salt and red chili powder.

6. Mix it all together and fry them for 2-3 mins.

7. Now add the goat leg mix it all together and add 3-4 cups of water.

8. Finally add the chopped coriander leaves and close the lid. pressure cook it for 8-10 whistle or until the leg is fully cooked by letting it cook in simmer heat for about 20 minutes.

9. After that remove from heat and leave the pressure cooker unopened for overnight or up to 4-5 hours. so that the goat legs get fully soaked in the curry.

10. After that remove the lid and put it into heat , let it come to a full boil and add the coconut milk.

11. In a small pan add oil, cloves , cinnamon, bay leaves and fennel seeds. Once it gets sputter remove from heat and put it into pressure cooker.

12. And remove from heat.

13. Serve it hot with some idlis or dosa.

Note : If you want it more spicy you can add some green chilies into it.

Spicy Aatukal Paya:This is my Moms signature recipe and she used to cook this special mutton recipe for special family gatherings. We could never forget the tongue tickling taste, even though it has too much fat content and washing hands after the meal turns to be a big hassle...;) The Goats legs or trotters are called Paya in Hindi.! This is a hot and spicy curried soup rich with gelatin from the bone marrows.

In this authentic recipe, the trotters are cooked in hot water with aromatic spices and salt for more time, till the trotters have become tender and juicy. Try now , the fluffy Appam, Idiappam or chapattis teamed with this hot curry, which is laden with the rich taste of coconut, masalas and onion tomato paste.

Here we go with the hot and spicy curry recipe ...!Ingredients:

Goat leg ( trotters ) / Paya - 1 dozen Onion - 3 Tomato - 2 Coriander leaves - handful Cooking oil - 2 tbsp Ginger garlic paste - 1 tbsp Turmeric pwd - tsp Red chilly pwd - 2 tbsp Garam masala pwd - 1 tsp Coriander pwd - 1 tsp Grated coconut pieces - cup Cloves - 2 Cinnamon - 1 Saunf - tsp Cumin - tsp Salt to tasteMethod:

1. Clean the Goats trotters ( chopped leg pieces ) by genltly scrapping with a knife .2. Wash well, drain and keep aside.

3. Chop onion and tomato to small pieces.4. Wash and chop coriander leaves.5. Heat oil in a pressure pan.6. Add ginger garlic paste.7. Saut for a minute.8. Add chopped onion and fry well.9. Add finely cut tomatoes and cook further.10. Now add turmeric pwd, red chilly pwd, garam masala pwd, coriander pwd and salt. 11. Allow the mixture to cook on low flame for 4 minutes.12. Now add goat legs and coriander leaves.

13. Combine well.14. Pour water enough to cover the contents in the cooker.15. Pressure cook in medium flame for 4 whistles.16. Then simmer for 12 to 15 minutes.17. The trotters take a long time to cook. When cooked it becomes soft and can be chewed upon.18. Once the pressure turns off, stir well.

19. Grind the grated coconut to smooth paste with the addition of cumin and little water. Add the thick paste and allow to boil.

20. Check for salt and adjust.21. Heat oil in a small fry pan.22. Add cloves, cinnamon and saunf.23. Wait to crackle.24. Add to paya and mix well.25. Add freshly chopped coriander leaves.

26. Switch off the flame.27. Delicious and spicy Aattukaal paya ready to give a taste.

28. Serve hot with fluffy Appam, idly, idiappam, roti, plain rice, fried rice and parathas.

http://cooking4allseasons.blogspot.in/2008/11/aatukal-paya-mutton-paya.htmlMutton Paya / Aatukaal Paya

Idiyappam & Mutton Paya / Aatukaal Paya

Serves: 3 - 4

You will need4 lamb legs ( 1 set )1/2 teaspoon turmeric powder1 tablespoon oil2 bay leaves3 cloves2 cardamoms1 cinnamon stick3 onions, finely chopped3 teaspoon ginger - garlic paste ( fresh & homemade )2 green chillies ( medium size ) , slit lengthwise1/2 teaspoon pepper powder1/4 teaspoon turmeric powder1 spring curry leaves1 tomato. finely chopped1/2 teaspoon salt ( or to taste )450 ml water ( 2 1/4 cup )2 teaspoon chopped coriander leaves

MethodWash and clean lamb leg ( finally wash well with turmeric powder - This kitchen tip is from our neighborhood meat shop owner Bhai ).

Heat oil in a pressure cooker. Reduce heat to medium. Add bay leaf, cloves, cardamom and cinnamon and saute for 2 - 3 minutes until fragrant.

Add chopped onions and fry till golden color.

Add ginger - garlic paste and stir well for 2 - 3 minutes or until the raw smell goes.

Add turmeric powder, slit green chillies, curry leaves and pepper powder. Stir well for 1 - 2 minutes.

Add chopped tomato and salt to taste. Saute for 2 - 3 minutes.

Add lamb legs and stir well for 2 - 3 minutes.

Add 450 ml ( 2 1/4 cup ) water. Close pressure cooker lid and cook on high heat till 6 whistles. Reduce heat to medium and cook for 25 minutes or till done and soft. Switch off the heat and allow the cooker to cool naturally.

Open the lid. Sprinkle chopped coriander leaves and serve with Idiyappam / Chapati / Parotta / ... Idiyappam and Mutton paya is the best combination in Chettinad Cuisine.

Attukal Soup/ Lamb/Goat Trotters Soup/ Paya in Hindi

Attukal soup

Note: This preparation is a favourite dish among mudaliars during Diwali or special family gatherings. It tastes best with Dosa or Idli and is a yummy heavy breakfast. Cleaning process: This is laborious and time consuming. When buying the lamb trotters from the butcher select the fore/front legs as the meat is fleshy, juicy and these legs cook faster than the hind/back legs. Generally the trotters are already burnt and cleaned when it is bought. Skin pouch between the hoof should be removed preferably by the butcher or at home. Each leg is cut into 3 pieces either by the butcher or you can do it at home. Clean each leg separately by rubbing it against stone and scrapping out the burnt tissue on the surface. Remove any hair stuck to it and wash it well with water atleast 3 times. After the last wash add 2 tablespoons turmeric powder, mix well and rinse with water. Now the trotters are ready for cooking.

Cleaned Trotters

The recipe given below is for 1 dozen trottersIngredients:Trotters - 1 dozen Pressure cook for one hour adding sufficient water to cover all the pieces. Check to see if it is cooked, otherwise cook for few more minutes as required. (Flesh should be soft)

Cooked Trotters

Ingredients for the soupChilli powder - 3 tablespoonsDhania powder - 2 tablespoonsTurmeric powder - 1 teaspoonSalt to tasteOil - 1 tablespoonSeasoning - 1 tablespoon vadagam If you do not have vadagam then add a mixture of teaspoon mustard seeds, 1/8th teaspoon jeera seeds, 3 seeds of fenugreek , 2 flakes of garlic unpeeled crushed lightly and 3 curry leaves chopped very finely.MethodTo the cooked trotter broth add the chilli powder, dhania powder, salt and turmeric powder and pressure cook for 5 minutes. Do not add any extra water.Then add the seasoning mixture or vadagam to heated oil in a separate kadai and pour it into the soupy broth.Do not boil the mixture. Heat and serve hot.

Ready to serve attukal soup

Documents

Mutton Paya