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Malai Paya from Maimoona Yasmeen’s Recipes
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Ingredients: For 4-5 servings
Lamb trotters (bakre ke paaye): 8
Ginger garlic paste: 1 teaspoon + 1 teaspoon
Salt: 1 teaspoon + ½ teaspoon
Black pepper powder (kali mirch powder): ½ teaspoon
Whole green chillies: 3
Sliced onion: 1 ½ tablespoon
Almonds: 50 grams
Cashews: 25 grams
Pistachios: 25 grams
Clarified butter/pure ghee: 4 - 5 tablespoons
Cardamoms (elaichi): 3
Black cloves (lavang): 3
Milk cream: 2 tablespoons + for garnishing
Procedure:
1. Add lamb trotters, ginger garlic paste, 1 teaspoon salt, crushed green chillies, sliced onion and 650 ml water to a pressure cooker.
2. Pressure cook on medium flame for about 5 minutes and then on low flame for about 20 to 30 minutes till the trotters are tenderized.
3. Keep these trotters aside.
4. Grind together almonds, pistachios and cashews into a very fine paste and keep aside.
5. Add clarified butter or pure ghee to another pan.
6. Add slit cardamoms, black cloves and 1 teaspoon ginger garlic paste.
7. Stir fry for 30 seconds.
8. Add the ground masala paste.
9. Stir fry continuously till the clarified butter separates.
10. Add the stew or lamb trotters along with its water and mix well.
11. Add ½ teaspoon salt or add salt as per the taste.
12. Add black pepper powder and milk cream.
13. Simmer for about 5 minutes.
Creamy Lamb Trotters or Malai Paya is ready. Serve with Naan Ki Roti.
Note: In marriage function style where Malai Paya is prepared in bulk, instead of the paste, only water from ginger garlic paste and green chillies is used for a finer consistency. Also, a good amount of clarified butter/pure ghee is used in marriage function style.