Paya is a rich Pakistani stew in which well-cleaned beef trotters are simmered long and slow with onion, garlic and ginger until the meat falls off the bone. A pressure cooker shortens the process, but the meat still needs to cook until it releases easily.
Blanch the beef trotters in boiling water for 5 minutes, then drain and rinse under cold water; this step removes the strong smell and scum.
Heat the oil in the pressure cooker and sauté the onion until deep golden, then add the garlic and ginger and cook for one more minute.
Stir in the red pepper, turmeric and cumin, add the trotters and bay leaf, then pour in the hot water. Seal the pressure cooker and simmer on low heat for 110 minutes.
Once the steam has released naturally, open the lid and simmer the stew for another 10 minutes on low heat until it thickens, then scatter over the fresh coriander and serve hot.
Skipping the initial 5-minute blanch leaves the stew cloudy and strong-smelling, so do not miss that step. If the meat does not release from the bone easily, seal the pressure cooker and simmer for another 15 to 20 minutes.
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.