1

To begin making Paya Curry Recipe | Lamb Trotters, in a large pressure cooker, add the lamb trotters, and enough water to completely submerge the trotters and cook on a low flame for 20-30 minutes.

2

Once you are done pressure cooking, transfer all of it including the mutton broth into a large vessel and add the dry spice powders(turmeric, coriander, and red chilli powder) and salt. Cook on a medium flame with a closed lid on for atleast 10 minutes or more. This will help the trotters to absorb the basic flavours.

3

Meanwhile, in a kadai, heat a bit of cooking oil, once it is hot, add the chopped onions and saute on medium high heat until the onions caramelize and are browned a bit.

4

Add this caramelized onions in a mixer grinder along with coriander leaves, ginger, garlic, cinnamon, and cloves, and with the help of a little water, grind it into a fine paste.

5

Add the ground masala to the pan where the paya is cooking and add rice flour - stir well to coat all the pieces. You may add more water to set the consistency based on your preference. Check for spices and salt level to adjust accordingly. 

6

Cook on a low flame for 15 -20 minutes, with intermediate stirring with a closed lid, until the masala is cooked and any residual raw smell disappears.

7

Serve Paya Curry Recipe | Lamb Trotters with Steamed Rice, Tawa Paratha, Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut) or Butter Garlic Naan Recipe.

Note: Now make sure your butcher has roasted the legs really well to remove the skin/hair. You will need to wash it under running water, use a slightly blunt knife to remove any visible hair or overly burnt skin. Pressure cooking this meat works best rather than dunking it in a vessel to slow cook.