MUTTON – BEEF PAYA / TROTTERS

Cow's trotters, are the feet of cattle. The cuts are used in various dishes around the world, especially in Asian, African, French, and the Caribbean cuisine. Latin American cuisine also uses cow's trotters for several traditional dishes.

One of the most famous and popular dish in Pakistan. Specially in Punjab people enjoy Paye in breakfast in every season but I like to make this curry in winter season. Lahori Phaje ke Paye is very famous. I will share copycat recipe of Phaja paya recipe but today i am sharing is my Mother and Mother in law’s recipe, hope you will like it.

INGREDIENTS:

Mutton Paya/ Beef paya	6 ,cleaned properly (if using beef take 3 )
Onion	2 large (make paste in 1/4 cup water)
Oil	3/4 cup
Whole spice mix	1 tbsp
Salt	to taste
Red chilli powder	3 tbsp or to taste
Turmeric powder	1 tsp
Coriander powder	2 tbsp
All spice powder	1 tsp
Green chillies and coriander leaves	for garnish
Ginger garlic paste	2 tbsp

METHOD:

Wash trotters with warm water.
In oil add onion paste and fry till light brown, add ginger garlic paste and stir for 5 minutes. Add whole spices and stir for 5 more minutes.
Add salt, red chili powder, turmeric powder and coriander powder fry for few minutes by adding 1 tbsp water time to time.
Now add trotters/ Paya in spices and fry them for few minutes.
Add water (as required) and cover cooker lid and cook for 1 hour. Check if well cooked and tender then sprinkle all spice powder, green chillies chopped and coriander leaves. Beef paya take more time then mutton.
Let it simmer for few minutes and serve with Naans or Kulcha.

Comments

AUTHENTIC PAKISTANI CHAI

This Authentic Pakistani Chai recipe can be prepared quickly and easily over the stovetop. With just a few ingredients that you likely have on hand, you can experience the household chai tea of Pakistan and India. Tips and tricks included for the perfect cup! PAKISTANI TEA Every household is different, but the daily cup of chai the average Pakistani family drinks bears little resemblance to the chai tea latte you find at your local coffee shop. As cliché as it sounds, chai is more than a drink. It’s a daily ritual that infuses calm and a heightened sense of the moment. It’s something I look forward to and delight in. My elixir. And then there’s the social drinking aspect. It’s the surprise ending that follows a good meal. It says, “wait, there’s more.” More chatter, more laughter. We’re not done yet. Making chai is incredibly simple and quite forgiving. To make it, you simply: Bring the water to a boil and add the tea and cardamom pods. Allow this to simmer. Add milk and let it come to

Eggs in Spiced Tomato Curry

This is the sort of dish best enjoyed family-style, around your kitchen counter on a Sunday morning, or for dinner with friends on a Friday night. Of course, there are all sorts of versions of this dish: shakshukha, huevos rancheros or eggs in purgatory. My version—fragrant with cumin and sumac—is a reflection of my Pakistani-Persian spice pantry. The beauty of this dish is that it comes together very fast; you prepare the spiced tomato base, and then gently drop the eggs in to cook in a warm tomato bath. The result is these perfectly poached eggs in a jammy tomato curry. I made my dish with Conestoga’s Farms’ Organic Eggs . Their hens are fed Canadian Organic Regime (COR) certified feed, made from non-GMO grains. Eating local and seasonal is important to me, especially when it comes to feeding my family—what I love is that even for Conestoga Farms, “local matters”. (These eggs are certified local by Foodland Ontario.) Before serving, adorn with sumac, it’s a spice which you could ad

EASY LEMON-GARLIC LAMB CHOPS

Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast. We are a lamb chop loving family. We have lamb chops at least once a week and there’s a collective “yay!” when my kids ask the dreaded “what’s for dinner” and the answer is lamb chops. And it’s a double-yay from me because they are totally delicious and SO easy to make. And of all the lamb chop recipes I’ve made, this is the most perfect because the meat stays soft, juicy and tasty while the fat crisps up nicely and has time to render and caramelize. HOW TO COOK LAMB CHOPS I seasoned the lamb chops with oregano, dried chilli (red pepper) flakes, lemon, thyme and garlic and then pre-heated a cast iron skillet/pan until it was smoking hot. You could also use a stainless steal frying pan. This allows the lamb chops to sear and because these aren’t very thick lamb chops, I didn’t want them to over cook and stay in the pan for too long. Once seared and

Pakistani Tadka

Search This Blog