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Paya Attu Kalu Curry

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Paya Attu Kalu Curry Recipe, Sabji, How To Make Paya Attu Kalu Curry Recipe

Feet of lamb cooked into curry. Paya Attu kalu curry is an authentic dish where legs of lamb cooked into thick soup with Indian spices.

About Recipe

koora, Kuzhambu, torkari

How to make Paya Attu kalu curry

(134 ratings)
106 reviews so far
Prep time
45 mins
Cook time
40 mins
Total time
85 mins
Paya Attu kalu curry
Author : Vahchef
Main Ingredient : Lamb
Servings : 4 persons
Published date : December 12, 2018


Ingredients used in Paya Attu kalu curry
• Turmeric powder - 1 tea spoon.
• Ginger garlic paste - 1 tablespoon.
• Curry leaves - 1 spring.
• Onions (chopped) - 1 number.
• Bayleaf - 3 numbers.
• Cardamom - 2 numbers.
• Cinnamon - 2 numbers.
• Shah zeera - 1 tea spoon.
• Cloves - 2 numbers.
• Oil - 2 tablespoons.
• Lamb legs - 8 numbers.
• Salt - to taste.
• Green chilles - 3 numbers.
• Coconut powder freshly made - 1 tablespoon.
• Coriander powder - 1 tablespoon.
• Garam masala powder - 1/2 tea spoon.
• Pepper powder - 1/2 teaspoons.
• Red chill powder - 1 tea spoon.
• Corainder leaves - 1 bunch.
• Water - as required.
Method:
  • Clean Lamb Legs with little turmeric and water and keep it aside.
  • Take Pressure Cooker add oil to it then add cardamom, cloves, cinnamon, caraway seeds, bay leaf, onions chopped, mix it a little bit then add curry leaves, ginger garlic paste, turmeric powder, Green chilies and salt as per taste mix these ingredients.
  • Now add Lamb legs to this mixture, mix it well and add water as required and close the pressure cooker with the lid, let it cook for at least 30 minutes in slow flame.
  • Once the lamb legs are cooked then add coconut powder, Coriander powder, garam masala powder, pepper powder, red chilly powder and mix all these ingredients well.
  • Cook for another 10 to 15 minutes if you want more soup you can add some more water to it.
  • Lastly, add choppedcoriander leaves and serve.





Cooking with images Rassa , Lamb rasdar, saaru







 

Comments & Reviews

 

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Recent comments

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shafeek Posted on Mon Dec 31 2018

Wow Delicious recipe. I prepared this past sunday. It makes good pair with chappati and roti. I wholeheartedly suggest this recipe to you guys. Thanks for the recipe. https://fipola.in/lamb-goat

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Nadeem Haider Posted on Sat Nov 24 2012

i agree with you, i used to study with a hindu guy who is from hyderabad and he made me some paya and it was just uff amazing...

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alis shaikh Posted on Sun Nov 25 2012

luv all your recipes chef keep it up irequest you to show us how to clean hairy payas mind you how to clan hairy payas not the one that is allready clean ......please

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Belsjobb Posted on Sun Nov 25 2012

I like the way this guy pronounces "powder" as "podda".......red chili podda,

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Princess Farah Posted on Wed Nov 28 2012

I enjoy watch your cooking videos, but can you please tell us the exact measurements and time for cooking. For example you didn't tell us how many pounds of meat you used and how much water you used in this video. Thanks Farah

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ghayasbilbees Posted on Sun Dec 02 2012

Lahoris like, Paya Yakhni, that has it's own taste. All over india it's mostly ate with exotic spices and herbs. it's nothing like good or bad, they have there own preference and Lahoris have theirs.

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NASEERTUBE2012 Posted on Tue Jan 22 2013

Crap

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fatima pathan Posted on Wed Feb 06 2013

paya soup..................

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MrWeiden1991 Posted on Mon Feb 18 2013

he says poder(powder) lol

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sam william Posted on Thu Feb 28 2013

Hi! Thank you for this dish. However you did not mention how long you cook the legs in cooker. You skipped that part. Please could you give a rough idea of how long it take to cook the legs to become soft in the cooker. Thanks

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tribefenatic Posted on Tue Mar 26 2013

its kind of hard for me to memorise all the spice mix for paya so would be nice if i can find a jar of paya spice mix allready made.

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Ranjeet singh chouhan Posted on Mon Apr 08 2013

i love papaya...

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