recipe of pay:

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Of course! Rich and savory, paya (also called paya curry or goat trotters curry) is a staple of South Asian cooking, especially in Pakistan and India. It is renowned for having a gelatinous texture and strong flavors. This is how to prepare paya:

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• Ingredients: 4–6 fully cleaned goat trotters (paya)
• Two teaspoons of ghee or vegetable oil
• Two big onions, chopped finely
• Two tomatoes, cut finely
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One spoonful of pasted ginger

• One spoonful of pasted garlic
• One tsp powdered turmeric
• One tablespoon of powdered coriander
• One tablespoon of red chili powder, or more according to taste
• One tsp cumin powder
• One tsp powdered garam masala
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• Add salt to taste.
• Two to three tablespoons of yogurt (optional; adds creaminess)
• As a garnish, use fresh cilantro (coriander) leaves.
• slices of lemon for serving
• Water, as required

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Guidelines:

Get the Trotters ready:

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To get rid of any dirt or debris, give the goat trotters (paya) a thorough wash under running water. To further clean them, you can also soak them in water with a small amount of vinegar for ten to fifteen minutes.

Apply pressure Cook (Selective):

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Place the cleaned trotters in a pressure cooker and add enough water to cover them. Cook under pressure for 20 to 25 minutes, or until they start to go soft. This helps shorten the subsequent cooking time.

Preparing the Paya for cooking:

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In a big saucepan or deep skillet, heat up some vegetable oil or ghee over medium heat. When the onions are golden brown, add the chopped ones and continue to sauté.

Include Paste and Spices:

Add the garlic and ginger pastes. Sauté for a further two to three minutes, or until the raw scent goes away.

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Add the spices and tomatoes:

When the tomatoes are mushy and the oil begins to separate from the masala, add the diced tomatoes and continue to cook.

Prepare the Trotters:

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Incorporate the half cooked trotters into the pot with the red chile, cumin, turmeric, coriander, garam masala, and salt to taste. Coat the trotters in the spices by thoroughly mixing.

Reduce:

Add enough water to the trotters to cover them.  Once the curry has thickened to your preferred consistency and the trotters are cooked, cover and boil slowly for two to three hours. Throughout cooking, stir from time to time and add more water as necessary.

Creamy Texture Option:

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Yogurt can be added to the mixture if you would like a creamy texture.

Serve and garnish:

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Garnish with fresh cilantro leaves after completion. Serve hot with parathas, rice, or naan bread. For an added touch of sharpness, serve lemon wedges on the side.

Savor the savory and rich Paya curry, complete with soft trotters and fragrant spices.

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