Mutton Paya is a heavy stew made from leg bones of goat or lamb with rich gelatin marrow covered with meat. It’s a North Indian delicacy and is served as a street food for breakfast or a soup along with rice or roti.
Heat 1 cup water in a non-stick salt and mix. Once lukewarm, slowly add rice flour and stir continuously to avoid lumps. When thick remove the pan from the heat, cover and let it cool.
Heat 1 tablespoon oil in a nonstick pressure cooker. Add 1 roughly sliced onion, 2 garlic cloves, 4 black peppercorns, 1/2 inch cinnamon stick,1 clove and 1 broken dried red chili and saute till fragrant. Add goat legs, 1/4 teaspoon turmeric powder, salt, 1/2 teaspoon coriander powder and 2 1/2 cups water. When the water comes to a boil, cover the cooker with the lid and cook under pressure till 4 whistles are given out
Open the lid when pressure reduces completely and strain the stock
To make the gravy, heat 1/2 tablespoon oil in a non-stick pan. Add 1 roughly sliced onion, green chilies, 1 clove, 4 black peppercorns, poppy seeds, 1/2 inch cinnamon, 4 garlic cloves and saute for a minute. Switch off the heat and add dried coconut and mix
Add 1 1/2 teaspoons coriander powder and a little salt and mix well. Cool slightly and grind coarsely with 1/4 cup water. Add coriander leaves and grind again
Heat remaining oil in a deep non-stick pan, add 1 roughly sliced onion and saute for 1/2 minute. Add boiled goat legs, ground paste, a little salt and the stained stock. Mix and simmer on low heat. Serve hot