Paya is a rich Pakistani stew made by cooking thoroughly cleaned beef trotters with onion, garlic, and ginger until the meat separates from the bones. A pressure cooker shortens the cooking time, but cook the meat until it separates easily from the bones.
Boil the beef trotters for 5 minutes, then drain and rinse with cold water. This removes the strong odor and foam.
Heat the oil in the pressure cooker and cook the onion until deep golden brown. Add the garlic and ginger and cook for 1 more minute.
Add the ground red pepper, turmeric, and cumin and stir. Add the trotters, bay leaf, and hot water. Secure the pressure cooker lid and cook over low heat for 110 minutes.
Once the pressure releases naturally, open the lid and simmer the stew over low heat for another 10 minutes, until thickened. Sprinkle with fresh cilantro and serve hot.
Do not skip the initial 5-minute boil; cooking the trotters without blanching can leave the stew cloudy and strongly scented. If the meat does not separate easily from the bones, close the pressure cooker and cook for another 15–20 minutes.
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