Mutton Paya is nothing but the curry made out from lamb legs, the lamb legs are cut, smoked and then cleaned for curry. I love this curry to the core when accompanied with hoppers/appam or string hoppers/idiyappam. I would say that my all-time favorite and heavenly recipe. Also I have asked for sharing this recipes long time back, but just now I got time to share with you.
A simple, easy, little time consuming, very delicious and also good for sore throat and cough. A comfort food in times of sick. This is an authentic and traditional dish of south Indians. I have shared one more recipe with this lamb legs but it’s curry served for steamed rice and this one is unique dish for hopper, string hoppers, idly and dosa. Let us move on to the recipe…
Yaaaay!!! It’s Friday, I am taking it to the Fiesta Friday #70 hosted by Angie@thenovicegardener.
Lamb Paya / Mutton Paya
- Lamb legs – 4 legs (smoked and chopped)
- Onions – 2 nos
- Shallots / Small onions – 15 nos
- Turmeric powder – ½ tsp
- Black peppercorns – 2 tsp
- Mustard seeds – ¼ tsp
- Grated coconut – 3 tbsp
- Cumin seeds – 2 tsp
- Bay leaf – 1 no
- Cinnamon – 1 “ inch stick
- Cloves – 5 nos
- Coconut milk – 2 cups
- Cumin powder – 1 tsp
- Garlic – 5 cloves
- Ginger – 1 “inch stick
- Curry leaves – two sprig
- Salt to taste
- Cashew nuts – 10 nos
- Oil – 1 tbsp
Crushed onion, garlic, ginger, cumin and pepper corns
Pressure cooked paya
With onions and spices
With ground coconut
Coconut paste about to brown
With pressure cooked paya
With coconut milk
Getting done with cashew paste
Lamb Paya / Mutton Paya
- Peel the small onions, take onions, 1 ½ tsp of cumin seeds, 1 ½ tsp of peppercorns, ginger and garlic together and crush them using mortar and pestle.
- Pressure-cook the lamb legs with ½ tsp of turmeric powder and crushed mixture for about 5 to 6 whistles.
- Remove the lid, when the pressure subsides.
- Peel and finely chop the onions. Grind the coconut to fine paste by adding little water.
- Soak cashew nuts in water and grind them to paste by adding little water.
- Heat oil in a kadai, add bay leaf, cinnamon, cloves, mustard seeds, leftover cumin seeds and wait till they crackle.
- Add in the onions and curry leaves, cook until the onions turns transparent. Ensure that onions should not turn brown or golden brown because the color and the taste of the dish would be changed.
- Pour in the grounded coconut mixture and cook until the raw smell goes off or until starts turning golden brown in color.
- Pour in the pressure-cooked lamb legs along with stock, add in salt, cumin powder and ¼ tsp of pepper powder and allow it to boil for few 5 mins.
- Pour in the coconut milk along with a cup of water, cover and cook for 10 mins until the raw smell goes off.
- Pour in the cashew paste, cover and cook for few mins until the raw smell goes off.
Serve hot with appam/hoppers and idiyappam/string hoppers.
Lychee is sweet and a fragrant fruit, available only on summer. This fruit is originated from china but now found in most of the south East Asian countries. It has a rough skin outside while contains juicy and creamy white flesh inside. It has wonderful taste and so it’s been a very difficult job to prepare food with lychee because my kids loves it to the core.
Lychee is a small fruit packed with loads of healthy nutrients and has a very short shelf life. It is packed with too much of health benefits such as strengthens immunity, blood relaxation, heart disease, blood pressure, aids digestion and bowel movements, weight loss and fluid balance. So beat the heat with this Lychee Milkshake and now let us move on to the recipe…
Since it’s Friday, I am taking it to Fiesta Friday #70 hosted by angie@thenovicegarderner.
Lychee (litchi) Milkshake
- Lychees – 12 nos
- Whole fat milk – 3 glass
- Sugar – as required
- Rose essence / Vanilla essence – 2 drops
- Peel and chop the lychees. Keep two of the chopped lychees aside for topping.
- Take all the other lychees, sugar in a blender and blend well.
- Pour in a cup of milk along with rose essence or vanilla essence and blend well.
- Pour in another cup of milk and pulse the blender for just a min.
- Pour in the glass, refrigerate and serve chilled by topping the chopped lychee.
Note: Use only chilled milk or milk at room temperature, but do not use warm or hot milk.
Already I have shared about rice buns, but this time it’s completely different with the combination of palmjaggery syrup and palmjaggery dip. I love this to the core, we have this for breakfast. In my childhood, I use to go to Madurai for summer vacation to my grandfather’s house, this kulipaniyaram very common there, we can get it in every nook and corner of the streets in early morning, also there will be a queue waiting for this paniyaram. So I use to keep money and a box near me when I go to bed, and wake up early in the morning and go to the shop to buy this. Very good memories whenever I remember this. Also check out my other breakfast recipes, by clicking this link: https://madraasi.com/recipes/breakfast-dinner/.
Yaay!!! Its’ Friday and I am taking this to Fiesta Friday #70 hosted by angie@thenovicegardener. Let us move on to the recipe…
Karupatti Kuzhipaniyaram / Palmjaggery Ricebuns
- Boil a cup of water with 2 cups of palm jaggery, wait until gets dissolved and becomes semi thick (semi syrup consistency).
- In a bowl, strain the palm jaggery syrup and keep it aside.
- Take appam batter in a bowl, pour in the batter in each and every hole. Drizzle little oil around the sides of the buns/paniyaram.
- Swap the side and cook.
Serve hot with Palm Jaggery Syrup.
Note: Check out this link for appam batter: https://madraasi.com/2014/02/11/appam-or-hoppers/