Paya (Beef Trotters)

This a very traditional dish which is eaten in the Asian subcontinent, this recipe is one that my mother used to make Paya however there are many different ways to cook this dish. I have started using a slow cooker to cook this dish however you can cook it in a large saucepan.

Ingredients:

2 Beef Paya or 6 to 8 Lamb Paya
4 large onions
2 Bay Leaf
2 tblsp Ginger / 2 tblsp garlic
4 cloves of garlic
Salt and red chilli to taste
1 tblsp ground coriander
1 tblsp garam masala
10 tblsp Oil

Garnish:

Ginger
lemon
Fresh coriander


Wash the paya well and put in a saucepan or slow cooker cover with boiling water and add 1 chopped onion, full garlic cloves, bay leaf and salt. Cover and cook on a low heat for 5 hrs in a saucepan and 8 hrs in a slow cooker. Add boiling water as needed to ensure that the paya continue cooking.

In a separate pan fry 1 sliced onion till brown and remove, grind the onions once its cooled down.

Grind the other 2 onions, ginger and garlic and add to the same pan that the first onion was fried in. Add chilli powder and ground coriander and fry well you may need to add a little bit of water to stop the mixture burning but continue to fry for approx 15 mins. 

Remove the large bones that have no meat left on them  from the large saucepan / slow cooker. Add the fried masala to the large pan. Cook for further 30 mins and add the ground onion and the garam masala cook for further 10 mins and its ready to serve.

Paya is eaten with Tandoori Naan and served with a garnish of sliced lemon, julienne ginger and fresh coriander.