Paye

Name: Paye
Prep time: 200 min
Cook time: 200 min
Yield: 7
Ingredients: 1 KG Trotter, cleaned; 1 cup Onion paste; 1 cup Clarified butter (Ghee); 1 tablespoon Ginger paste; 1 tablespoon Garlic paste; 1 teaspoon Red chili powder; 1 teaspoon Garam masala; 1 teaspoon Ground turmeric; to taste Salt; 1 teaspoon Kashmiri chili powder; 1 cup Yogurt; 1 liter Water; for serving Naan

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Paye is a dish that is rooted in the heart of sub-continental cuisine. Despite the complexity of the process of cooking this dish, paye has a rather simple yet savory taste. The dish finds its flavor in the succulent trotters of lamb used in the dish; combined with various herbs and spices. Paye is a popular dish, devoured in winters especially in the coldest parts of Punjab and Sindh.

Medium
7 person(s)
200 Min
10 Likes

Ingredients

- Trotter, cleaned1 KG
- Onion paste1 cup
- Clarified butter (Ghee)1 cup
- Ginger paste1 tablespoon
- Garlic paste1 tablespoon
- Red chili powder1 teaspoon
- Garam masala1 teaspoon
- Ground turmeric1 teaspoon
- Saltto taste
- Kashmiri chili powder1 teaspoon
- Yogurt1 cup
- Water1 liter
- Naanfor serving

Preparation

In a large pot heat clarified butter over medium heat, saute onion paste until it is light brown.
Add ginger garlic paste and mix.
Then add the cleaned trotters and mix well.
Now add the red chili powder, garam masala, ground turmeric, salt, mix and then add kashmiri chili powder and stir again.
Add the yogurt and mix well.
Add 1 liter water, stir, cover the lid, cook on low flame for 1 hour or more until trotters are cooked and gravy is sticky.
Enjoy! Please give us your feedback in the comments below.