• Ensure that the lamb trotters are thoroughly cleaned, washed, resulting sticky gravy when being cooked with the curry.
• The payee does not necessarily have to be from a lamb, they can also be made with cow, goat, buffalo.
Payee is a dish that is rooted in the heart of sub-continental cuisine. Despite the complexity of the process of cooking this dish, payee has a rather simple savory taste. The dish finds its flavor in the succulent trotters of lamb used in the dish; combined with various herbs and spices. The dish itself is ensemble of savory that filling and satisfying. Payee is a popular dish devoured in winters especially in the coldest parts of Punjab and Sindh.
Garam masala is known as all spices or whole spices. It is a blend of different spices ground together such as cinnamon, cardamom, bay leaf, cumin seeds, coriander seeds, peppercorn, mace and nut meg. To give the dish its flavor and aroma garam masala is used in most of the curries, gravies and rice as well.
Clarified butter is known as GHEE. The fat is extracted from cooking the milk cream that separate the butter solids from the milk. Once the milk is separated, the fatty water is placed in an air tight container in a cool place where it solidifies. The Ghee is commonly used in preparing breakfast i.e. parathas. It can also be used in making barbeque and in gravies to make them richer and bursting with flavors.
The term 'trotters' refers to cow, goat, or buffalo feet. Trotters contain hair that can either be removed by rubbing wheat flour (atta) over them, or by asking the butcher to do so with a sharp knife. Trotters are often used to make soup or stock. In South Asian homes, the cut is popularly consumed because of its unique flavor and the fact that it contains no meat, only tendons and skin.
To acquire the sticky texture, you must cook the Paye long enough to extract the gelatin. The broth should be neither too thick nor too thin, but should be a medium consistency that goes perfectly with naan.
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.