Mutton paya seashore style

Name: Mutton paya seashore style
Cuisine: Indian
Ingredients: 16 pieces Paya; 2 big (finely chopped) Onion; 3 (chopped) Tomato; 3pieces Cinnamon stick; 6 Clove; 2 tbs Ginger garlic paste; 1/2 cup Coconut pieces; 1 tbs or 10 Poppy seed (or) whole cashew nut; 1 tbs Chilli powder; 1and 1/2 tbs Coriander powder; 2 tsp Garam masala; handful Mint leaves; 1/2 cup Coriander leaves (chopped); 1/2 Lime; 3 to 4 Bay leaf; 1 tsp Turmeric powder; Salt to raste

Jhansi @2cool_2cook

Mutton paya seashore style

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Ingredients

16 pieces Paya
2 big (finely chopped)Onion
3 (chopped)Tomato
3piecesCinnamon stick
6 Clove
2 tbsGinger garlic paste
1/2 cupCoconut pieces
1 tbs or 10Poppy seed (or) whole cashew nut
1 tbsChilli powder
1and 1/2 tbsCoriander powder
2 tspGaram masala
handfulMint leaves
1/2 cupCoriander leaves (chopped)
1/2Lime
3 to 4Bay leaf
1 tspTurmeric powder
Salt to raste

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Steps

1

Add paya bones in warm water, add turmeric powder and soak for 20min
2

Scrape the smoked parts, and wash thoroughly in 3 to 4 times
3

Add the cleaned pieces in cooker, add 1 cinnamon stick, bay leaf, 3 clove, salt add 2cups of water and cook, after the 1st whistle, reduce flame and cook for 40min
4

Grind coconut, poppy seed or cashewnut, remaining cinnamon stick, clove, as fine paste
5

Keep deep pan, add 5tbs oil, add remaining whole garam masala, stir few min, add onion, stir until golden brown
6

Now add tomato, ginger. Garlic paste, garam masala, mint leaves, stir until tomato mashed,
7

Now add chilli powder, coriander powder, stir few min and add cooked paya with stock, mix well, simmer 10min
8

Now add ground paste, mix with curry and cook in medium flame until get desire consistency
9

Spread chopped coriander leaves and squeeze lemon juice, serve hot with string hoppers, iddli etc.