Paya Ka Salan


10 pieces paya (lamb)
250 gm onion, 150 gm ghee
250 gm yoghurt
1 tsp cummin seeds (lightly roasted finely ground)
2 tbsps coriander seeds, 2 tbsps sesame seeds
2 tbsps coconut, 2 tbsps khus khus
1 tsp red chilli powder
1 tsp black pepper powder
2 tbsps ginger-garlic paste
5 fresh green chillies
1/2 bunch fresh coriander (chopped)
6 sticks fresh mint (chopped)

Wash and clean meat. Keep aside.

Take 500ml water in a large pot, big enough to cook the meat. Add all the above mentioned ingredients except ghee, onions, green chillies, fresh coriander and mint to it. On high flame cook the gravy for few minutes. Add well-beaten yoghurt. Cook till the water evaporates. Add meat and stir well for 3 to 4 minutes. Mix well.

Add enough water. Cook on low flame till the meat becomes tender. Fry onions in ghee till golden brown and add to the meat.

Cook for few minutes on low flame till the ghee appears.

Garnish with slit green chillies, chopped fresh coriander and chopped mint. Add a dash of lemon. Serve with Indian breads such as kulcha/pulka/sheermal.

Paya Nahari

10 pieces paya (lamb), 200 gm onion, 100 gm vegetable oil
100 gm yoghurt
1 tsp cummin seeds (roast and make a paste)
1 tbsp coriander seeds, 2 tbsps coconut (grated)
2 tbsps ginger-garlic paste, 2 tbsps all-purpose flour
1 tsp red chilli powder, 1/2 tsp turmeric powder
1 tsp fennel powder
Potli ka Masala:
1/2 tsp cummin seeds, 1/2 tsp coriander seeds
1 tsp peanuts, 1 tsp coconut (grated)
2 pieces of 1-inch cinnamon sticks
5 cloves, 5 cardamoms, 2 bay leaves, 1 tsp pathar ka phool
2-3 sandalwood sticks, 2-3 rose petals

Dissolve the all-purpose flour in 150 ml. water and set aside. Wash and clean meat and set aside. Peel and slice onion sauteed in oil and add ginger, garlic paste, garam masala, cummin powder, coriander powder, turmeric, salt to taste and yoghurt. Cook well.

Boil meat with 100 gm onion, 1/2 tsp turmeric powder, 4 green chillies till the meat becomes tender.

Add meat to the cooked gravy along with the stock and add fennel powder, chopped fresh coriander. When it is boiling add all-purpose flour mixture.

Cook for 2 minutes and remove from heat. Garnish with brown onion, chopped coriander, chopped mint and lemon.

Serve with Indian breads such as roti/sheermal/naan.

Paya Ka Shorba

10 pieces paya (lamb)-medium size
4 litres water, 250 gm onion
100 gm garlic
1/2 tsp turmeric
12 cloves
6 cardamoms
2 pieces 2-inch-long cinnamon sticks
1/2 tsp red chilli powder
1/2 tsp black pepper powder
2 tsp all spice (garam masala)
250 gm ghee
1/2 bunch fresh coriander (chopped)
1 tbsp lemon juice
Salt to taste

In a large pot add 4 litres water with meat. Also add paste of 150 gm onion, 100 gm garlic, turmeric, cloves, cinnamon and salt.

Cook for 4 hours on low flame, choking and locking the steam with tightly closed lid. Boil till the meat is tender. If needed add some more water.

Fry 100 gm onions in ghee till golden brown. Add red chilli powder and black pepper powder. Add the cooked gravy to the boiled meat and cook for 5 minutes.

Keep on dum on slow flame. Add chopped fresh coriander and all spice (garam masala). Remove from heat when ghee appears on top. Add lemon juice.

Serve with Indian breads such as roti/pulka/sheermal.


  Home Page  

  About the mag  
  Contact Us