Recipe: Paya

Paya is considered one of the most special mutton delicacies. It happens to be rather nourishing too.
Reshma Aslam cooks it up simply, with a few spices, simmering it for an hour and elevating the curry with milk.

Ingredients

• 4 pieces paya or trotters, very well washed (preferably buy pre-cleaned and pre-washed paya; it make it easier)
• 2 medium-sized onions, ground into a paste
• 2 tbsp ginger-garlic paste

Ingredients, continued

• 1 tsp jeera or cumin seeds 
• 1 tsp sonf or fennel seeds
• 1-inch piece dalcheeni or cinnamon

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• Few peppercorns
• 2 tbsp oil
• 1 tsp haldi or turmeric powder
• Water

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• 2-3 green elaichi or cardamom
• 3-4 lavang or cloves
• 1 cup milk, optional

Method

• Heat the oil in a heavy-bottomed saucepan, over medium heat, and add the onion paste and fry well till pinkish.
  Add in the ginger garlic paste.
  Fry for 2-3 minutes more.

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• Add in the paya and mix.
  Wrap the fennel seeds, cumin seeds, cloves, elaichi in a muslin cloth to make a small potli. and add in.
  Add the haldi and stir.

Method, continued

• Now add enough water to cover the paya.
  Turn the heat down and simmer for for an hour or until soft.
  Add the milk, bring to a boil and serve hot with naan, tandoori roti, lemons, mint-garnished onions.