Beef Paya Recipe | Best Beef Trotters Recipe
Paya or paya curry is a dish that is made from leg bones and hoofs of cow, buffalo, lamb or goat. It is rich in nutrients, minerals and collagen. This beef paya dish (made with beef trotters) has a soup-like consistency and is regularly consumed on the weekends in breakfasts in Pakistan.
Traditionally paya are cooked overnight on very low heat but I use a pressure cooker to cook these beef paya to lessen the cooking time but without any compromise on taste.
The gravy is made with onions, garlic, ginger and aromatic spices to enhance the flavors of the dish. The curry has a sticky texture because of the gelatin formed in bones while cooking. A good thing is that you don’t need to use any extra oil, as the paya release their own fat.
Serve this filling, comforting and energy boosting dish with a garnish of green chillies, julienned ginger, fresh coriander and lemon juice and paired with naan, roti, paratha or rice.
The sticky texture of the gravy, the chewy bones, and the succulent meat falling off the bones are what make paya curry a most delightful and hearty treat for the meat lovers, especially in winter months. It is so healthy and nourishing for kids.
Try this simplest recipe with rich and finger licking gravy and I am sure you will love it.
Ingredients of beef paya recipe:
How to serve beef paya?
Garnish with sliced green chillies, julienned ginger, fresh coriander and lemon juice. Serve hot with naan, roti, paratha or rice.
Can I make it in advance?
- Paya curry tastes better when served the next day. You can easily store it in fridge for 3 to 4 days.
- You can also freeze it for two months in a freezer safe container.
Recipe Notes:
- If you don’t want to use pressure cooker, you can cook them overnight or for 5 to 6 hours on the lowest heat. If cooking overnight, make sure your pot is fully sealed. Put some heavy objects on the pot to build pressure.
- You can adjust the consistency of the gravy by adding a bit of more water, if required.
- Make sure to remove all the hair carefully by burning on direct flame (if possible, ask your butcher to do that for you) and then scrub them well and rinse them clean.
Variations:
- You can add some meat, If you like.
- You can also cook mutton paya with this recipe, they take less time to cook.
- Another variation to it is adding some pre-soaked chickpeas. It will make the gravy thick and ensure a more flavourful gravy.
Watch step by step video instructions:
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Ingredients
- 1 large beef trotter or paya (cleaned, cut, and washed)
- 1 cup onions (chopped)
- 2 tablespoons ginger and garlic (paste)
- 2 black cardamoms
- 2 cinnamon sticks
- 5-6 cloves
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon black pepper powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon salt (or to taste)
- 1 litre water (or as required)
Instructions
- Add all the ingredients to a pressure cooker.
- Close the lid and cook on high flame for 10 minutes. Then reduce the heat to low-medium and cook for 35 to 40 minutes, or until the trotters begin falling off the bone.
- Open the lid and let the soup boil for a few more minutes.
- Adjust the consistency of the soup by adding more water if needed. Let it rest for a few minutes before serving.
- Garnish with sliced green chilies, julienned ginger, fresh coriander, and a squeeze of lemon juice. Serve hot with naan, roti, paratha, or rice. Enjoy! And remember “COOKING IS EASY!”
Notes
- Make sure to remove all hair by burning it over a direct flame (ask your butcher to do this if possible), then scrub and rinse the trotters thoroughly.
- If not using a pressure cooker, you can slow-cook the trotters overnight or for 5 to 6 hours on very low heat. Ensure the pot is sealed well. Put some heavy objects on the lid to build pressure.
- Adjust the gravy consistency by adding water if needed.
