Paya

Ingredients

• 3-4 lbs paya (goat trotters)
• 4 medium-sized onions, halved
• 2 small green chili peppers
• 2 tsp ginger, minced
• 2 tsp garlic, minced
• 1 packet Shan Paya Masala
• 1 tsp paprika powder
• 1 tsp Kashmiri red chili powder
• 1/2 tbs daliya or cracked wheat, boiled and blended
• 2 tbs oil
• Chopped cilantro for garnish
• Salt to taste

RECIPE

1. Boil the daliya or cracked wheat with 1 cup of water for 30-45 minutes or until it is soft. Blend and set aside. This step can even be done a day ahead.
2. Blend the onions and green chilies with ½ cup water, then set aside.
3. Heat the oil in a pot and add the goat trotters until they change color and lose some of their odor.
4. Add in ginger and garlic paste, coat well, and keep stirring.
5. After a few minutes, stir in the onion mixture along with paprika and Shan Paya Masala (increase or decrease quantity for heat level). For extra heat, add Kashmiri red chili powder (optional)
6. When the oil separates, and the mixture turns brown, add 6-7 glasses of water along with the blended daliya.
7. Cook until trotters are tender and meat is almost falling off the bones.
8. Garnish with cilantro and serve with naan.

NOTES

Optional:

1. If using an Instant Pot, please cook on high pressure for 45-60 minutes or until tender.
2. To reduce the odor of goat trotters, soak them in vinegar water for 10 minutes before cooking. Wash thoroughly.
3. All-day cooking may be required on a low flame to achieve the desired results.