Top 45 How To Cook Goat Feet Top Answer Update

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What is the best way to cook goat?

The best way to cook goat meat is to cook it slowly, preferably in a slow cooker, at a low temperature, and with plenty of moisture. Moreover, goat meat should never be served rare; it must be thoroughly and well cooked in order for it to be appealing. Flavorful additions tend to make goat meat delicious.

How do you cook goat so it’s tender?

Due to its leanness, goat tends to dry out during the cooking process, so it is often cooked in a marinade or stew to retain its moisture. Braising or stewing goat meat low and slow with liquid (or using a slow cooker or pressure cooker) can yield succulent results.

Can you eat goat foot?

Ipomoea pes-caprae (goat foot) or Railroad Vine, Beach Morning Glory and Goat’s Foot Morning Glory, is often found on the sandy seashore. Its cooked roots, stems and leaves can be eaten in small amounts as a famine food.

What is goat feet good for?

More info. Anco Naturals Goat Feet are the perfect dog chew. Naturally rich in chondroitin, these are a great choice for dogs with joint pain or stiffness. Goat is a good alternative to more widely available proteins if your dog has common protein allergies or sensitivities.

Why is Paya sticky?

It is sticky because it is full of natural gelatin. In fact, it can serve as a good remedy for people with complaints of joint pains. It is also great for colds and coughs.

Is goat the healthiest meat?

“Goat meat has more iron, comparable protein and lower levels of saturated fat, calories, and cholesterol compared to beef and chicken,” she said. “Goat meat is definitely superior nutritionally.”

What spices go with goat meat?

Goat meat is not as sweet as beef. Because of its savory characteristic, it works well with bold flavors: curry, pineapple, chilies, onion, garlic, wine (red or white), red pepper, coriander, rosemary, etc.

Why is goat meat so tough?

Since goat meat is lean, with little fat, it will toughen up if cooked at high temperatures without moisture. Don’t treat goat like lamb and serve it rare. It should be cooked thoroughly otherwise it will be tough and unappetising. Goat benefits from long, slow cooking in order to break down the collagen in the meat.

Do you soak goat meat before cooking?

Soak It Up

The salt helps draw the flavor and odor from the meat, leaving it mild and veal-like. Soaking the meat in milk or buttermilk for a few hours has a similar effect, and buttermilk also helps tenderize tougher cuts.

How do you soften goat meat fast?

9 different ways you can soften meat, shaki, ponmo, and goat meat

Cooking with a pressure cooker.
Brining (salting). …
Slicing the meat. …
Pounding meat (e.g. with a mallet) before cooking.
Marinating (soaking) with acid in the form of vinegar, citrus juices or wine before cooking.
Marinating with enzymes.

How long does goat meat take to soften?

Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes.

Which part of goat meat is tasty?

Good meat comes from the back of the animal that is from the loin, rib and rump. This part is usually a lot more tender than the front part which includes the legs, flank and shoulder.

Does goat taste like beef?

Goat meat is savory and less sweet than beef but slightly sweeter than lamb. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety.

Does goat taste like deer?

“People say goat tastes like lamb, but it’s just not a good enough qualifier. It’s most similar in structure and fat content, but also like bison is to beef, goat is to lamb — it has a little bit more earthiness to it. Earthy and nutty, that’s what I think.”

What does goat meat taste like?

It has a sweet, slightly gamy flavor that many people absolutely love. It’s also versatile. You can eat goat in curries, Mexican dishes, Jamaican stews or just between a couple pieces of bread as a sandwich.

How long does it take to cook goat meat?

How long should I cook goat meat? Due to its somewhat tough nature, goat meat should be cooked as long as it takes to get soft. This is usually 40 – 45 minutes on high to medium heat.

How do you get rid of goat meat smell?

Soak It Up

What is the difference between lamb and goat?

The primary difference between lambs and goats has to do with age. Lambs are young sheep, usually under one year of age, while goats are called goats at any age, but especially when they are adults. Young goats are often called kids, so comparing lambs and goats automatically has to do with the age of the animal.

GOAT FEET RECIPE | HOW TO COOK GOAT FEET

GOAT FEET RECIPE | HOW TO COOK GOAT FEET – YouTube

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Most searched keywords: Whether you are looking for GOAT FEET RECIPE | HOW TO COOK GOAT FEET – YouTube Updating Goat feet recipe. In this video i will be showing you how to cook goat feet . it is easy and delicious too. FEEL FREE TO ADJUST THE INGREDIENTS TO YOUR LIKIN…Goat feet recipe | how to cook goat feet, isiewu recipe, nkwobi recipe, nigerian food, african food, nigerian food channel, native jollof rice, popessa lifestyle recipe, nigerian food recipes, nigerian blogger
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Most searched keywords: Whether you are looking for 3 Ways to Cook Goat Meat – wikiHow Updating Goat meat is a lean meat that tastes similar to beef, but with less fat. It has a deep, earthy flavor that pairs well with strong spices. There are many ways to cook goat meat, all requiring slow cooking and low heat, plus moisture to…
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Goat’s Foot Morning Glory Archives

Glorifying Morning Glories

Three of the pictures below are are not of the same Ipomoea. It’s three different species, but that should tell you something. When you see a Morning Glory species with a large, white blossom and a ruby throat it is worth investigating. Large white Morning Glories flowers without ruby throats are worth investigating, too. Other color blossoms are more iffy.

A word of warning: There are several edible and several inedible Morning Glories and impostors. They can all be easily sorted out so do your homework. When you find a possible edible take a picture and research it!

Ipomoea pandurata (eep-oh-MEE-uh pand-yoor-RAY-tuh, shaped like a fiddle) is native to Florida and the eastern half of North America. It has a large root that can be eaten if cubed and boiled in at least two changes of water. Never eat it raw. It is also called Wild Potato Vine and “Man of the Earth” because it can create huge roots. Younger and smaller is better. Young roots can also be roasted but they will be on the bitter side. Boiling twice is the preferred method, then roast the boiled cubes if you like. Usually straight down deep from where the vine goes into the ground you will find the root. Yard-long roots weighing 25 pounds are possible. But, they get more acrid the older they get so if you can find an big old one you might want to let it be and look for a smaller younger one nearby.

I looked for I. pandurata for many years before I found one, being constantly misled by the iffy Alamo Vine. My friend and teacher, Dick Deuerling spoke of the I. pandurata often but all I ever saw was the very common Alamo Vine. Then one day while on the Orange County Bike Trail near Chapin Station there it was (such moments are important and remembered.) Now I see them often. Leaves are heart-shaped.

The I. pandurata has two similar looking plants. They have white flowers as well. The key to sorting them out are the leaves and flower size. The aforementioned Alamo Vine (Merremia dissecta) has small white flowers with a ruby throat and very dissected leaves that are shaped like fingers on a hand, read palmate. While not edible per se the Merremia dissecta is not totally with out some good features. It has been used as a condiment and for medicinal needs. Leaf extracts have an almond flavor from amygdalin, a cyanide precursor also called natural laetrile. Needless to say it can be toxic stuff if handled poorly either as a flavoring or a medicine. I offer no instruction on that. Crush a leaf and smell it. If you smell almonds you have the M. dissecta. That said, the young roots of a relative, Merremia dissecta var. edentata, are cooked and eaten but it only grows in central South America. The M. dissecta edentata leaves are not toothy and the flower’s throat is not ruby. The name Merremia may be from the name Miriam, meaning Mary, or Virgin Mary plant, said me-REE-mee-uh. Dissecta is said dy-SEK-tuh and means dissected. Edentata, e-DEN-tay-tuh, is toothless.

Our next Morning Glory on the white and ruby line up is Ipomoea aquatica, (eep-oh-MEE-uh a-KWA-ti-ka, water loving.) It’s a native of China called “water spinach.” If you do find it, depending where you live, you’re expected to report it because it grows aggressively. Where fresh water doesn’t freeze, such as Florida, it is colonizing the waterways. In northern areas, winter keeps it in check.

There are two versions of I. aquatica, narrow leaf and wide leaf, both are edible. And actually they come in two colors. The “green” version has green stems and white flowers with red throats. The “red” version has purple-tinged stems with pink or lilac flowers with red throats. They both grow only in water, or very damp soil. The vines, with milky sap, can reach up to 70-feet long (the state of Florida says only nine feet.) Shoots and leaves are the edible parts. You will not find this in dry areas.

Recognized as a potential problem in Florida since the 1950s, I. aquatica has been introduced into the state several times since 1979 by various Asian communities. It is raised as a vegetable in Florida under strict conditions and only for out-of-state sale. It is also cultivated in Texas, Hawaii and California. In the United States it is found in the wild in (mostly central west) Florida, Hawaii and Puerto Rico.

Should you find it do your best to stop its spread by devouring said. It’s the civic thing to do. It can be eaten raw when found in wholesome water. Otherwise, it should be cooked. The leaves are 48% carbohydrates, 24% proteins, 13% ash. They are rich in minerals and a good source of vitamins A, C and E. It is a major food crop and vegetable in the Orient. The roots are sometimes eaten. Like other members of this family, they are toxic to horses.

Our third similar Morning Glory is the common cultivated Sweet Potato, Ipomoea batatas (eep-oh-MEE-uh bah-TAY-tas.) As we already know the root is edible but so are the leaves, cooked like a green. There’s a huge variety of them you can raise. More so, in the winter time if you have a sunny window, you can put a root in partial water and will will grow greens for you through the winter. The Sweet Potato is mistakenly called yams.. well… that’s not originally true. More than a century ago the marketing decision was made to call Sweet Potatoes “yams” because true yams, of the Discorea genus, were widely eaten. That moved into common language and now, wrongly, the Sweet Potates are sold as yams and true yams are sold as yams, but rarely canned in this country. To make things worse in other countries the root of the edible Oxalis tuberosa, is also called a yam.

Another white and red combo is rare so no picture, Ipomoea macrorhiza (large root) a perennial vine from large tuber. The rare night-flowering morning glory is found in coastal areas of the southeastern US. It was presumably introduced from the Yucatan by aboriginal inhabitants before Columbus. Found on Indian shell middens, large roots were cooked, might be edible raw. Plant has attractive crinkled foliage and large white to pale pink flowers which bloom at night like moonflower, which is up next.

We keep the large white flower but abandon the ruby throat. We have two examples which are very similar. The first is Ipomoea alba (eep-oh-MEE-uh AL-buh, white) a night-blooming morning glory with a very fragrant, luxurious flower. Its sepals are mucronate ( that is having a fine point often rising abruptly at the tip.) Note it is a white flower without any color in the throat — okay a little yellow maybe — though it has a five-star like greenish wrinkling or folding on the top of the blossom, technically called midpetaline bands. The leaves are heart-shaped. Nicknamed, Moonflower, the young leaves and fleshy calyces are edible when cooked. They can be boiled or steamed. They can also be dried for later use. Seeds edible when young. Incidentally, it takes the flower about a minute to open. It is also sometimes called Calonyction album. The raw leaves can be used like soap. Looking nearly identical is the Ipomoea tuba, (eep-oh-MEE-uh TOO-bah

I. tuba, aka Beach Moonflower, has has thicker leaves than the I. alba and likes a coastal environment, such as mangrove swamps. It is used the same was as I. alba. I. tuba is found from about St. Petersburg Fl. south on the west coast of Florida. To help identify it from the I. alba where their range overlap the sepals of the I. tuba are NOT pointed but are round and blunt. Incidentally the white sap of the I. alba and I. tuba might cause dermatitis and was used in the early rubber-making process. “Tuba” in Dead Latin means trumpet. Ipomoea macrantha (ma-cra-ANN-tha, large flowered) not pictured, also looks similar to I. alba and can be used the same way as I. alba.

Do you remember the first Ipomoea in this article, the I. pandurata, the Wild Potato Vine? The Whitestar Potato is similar except small white flowers and heartshaped leaves. The cooked root of the Ipomoea lacunosa, was eaten by American Indians in central and eastern North America and California. Also consumed were the young roots of the Ipomoea leptophylla , boiled or roasted. Roots over three-years-old were not eaten. I. plummerae (which has grass-like leaves) was another cooked root food of the Amerindians.

The Hedge Bindweed (Calystegia sepium) has small white flowers often without a red throat. It has triangle shaped leaves and climbs counter clockwise. The bindweed stalks, young shoots and root are edible cooked, green parts steamed or boiled, roots boiled. However, it can be purgative so regular eating of said is not recommended. The name is from the Greek kalyx (calyx) and stegon (cover), referring to the bracts that conceal the calyx, pronounced kal-ee-STEE-jee-uh or kal-ee-STEG-ee-uh. Sepium, SEE-pee-um, of the hedges. The blossoms can also have a pinkish tinge.

The Ipomoea violacea (vye-o-LAY-see-uh, violet) is a bit of a chameleon, it can range in color from white to blue under cultivation (aka Ipomoea tricolor) but in the wild it tends to be violet. It’s used the same way as the I. alba, that is young leaves and fleshy calyces are edible when cooked. They can be boiled or steamed. They can also be dried for later use. Seeds edible when young, cooked. Raw leaves can be used like soap. This is the Morning Glory of drug culture fame. The raw seeds have a little amount of a crude form of LSD.

Ipomoea cairica, (KY-rik-uh, from Cairo) is naturalized from Africa. Called the Mile-A-Minute-Vine it has edible roots and stems though they are slightly bitter and both are slightly cyanogenetic. Its flowers range from violet-purple to light pink to white with a pink or red throat. The leaves while called ivy-like look more palm-like to me with deep lobes of five to seven. Roots were boiled, or, grated then roasted, no doubt to drive off the cyanide. The fruit of the I. cairica (holding the seeds) is used as a soap, just crushed against the skin and water applied. It creates a lather. Animals known to eat the plant raw include giraffes, goats, rabbits, guinea-pigs, and pigs. It is apparently toxic to horses.

Ipomoea pes-caprae (goat foot) or Railroad Vine, Beach Morning Glory and Goat’s Foot Morning Glory, is often found on the sandy seashore. Its cooked roots, stems and leaves can be eaten in small amounts as a famine food. It is extremely common and usually the only Morning Glory found along the eastern shore of Florida, literally on the beach. One of its claims to fame is that it can reach 100 feet long or more.

According to Kew Gardens also eaten are the cooked leaves of the Cypress Vine, Ipomoea quamoclit (KWAH-moe-klit, the Mexican name), though they may make you sleepy and are cyanogenic. They definitely must be boiled. Leaves of the Ipomoea obscura (ob-SCUR-ah, dark) are eaten either in soups or as a cooked vegetable, and leaves of the Ipomoea involucrata are eaten cooked like a green. (in-vol-yoo-KRAY-ta, a reference to its bracts.) Some subspecies are more forgiving on the gastrointestinal track. On the other side of the world the Ipomoea digitata (finger-like) has edible oblong tubers and leaves when cooked. It is not found in the Americas.

There are several hundred species in the Morning Glory group and it is suspected that most of them have edible leaves and other parts. But don’t guess. Check out your local species with an expert.

Seeds of the I. tricolor, I. pandurata, I. nil, I. violacea and I. tuba have been used for their hallucinogenic properties. In the state of Louisiana the I. tuba became illegal in 2005 to cultivate for any purpose other than ornamental. A close relative of the Ipomoea is the Jicama, which has toxic seeds. All part of that plant above ground have high amounts of rotenone, a fish killer.

The genus name, Ipomoea, is mangled Greek via Dead Latin. Ipo is often said to come from Ips and means worm but that’s just linguistic illiteracy among botany professors. To say it means “worm” is stretching it. The basic word is Ipo which means below, beneath or under. Homoios is perverted via Dead Latin as well. The basic word in Greek is omoio not homoios. It means “similarity.” Ipomoea means “resembling underground” as in the sprawl of a root, or perhaps the tunnels of a worm. Batata is going to take some explaining:

When Columbus landed on Haiti the natives there, the Tainos (Arawaks) called the root “batatas” which literally means potato. The Spanish changed that to Patatas. When the Spanish later saw the white potato they called that Patatas as well. That changed in English to potato. So, the white potato was named after the Batatas and became potato but now in English we call Batatas the Sweet Potato. And worse, of course, is calling the Sweet Potato a yam, which it is not. Yams are from a totally different family, the Dioscorea.

Goat Trotters » Foodies Terminal

Mutton Paya – an exotic runny, soupy curry made with goat trotters & few special spices. The juicy marrow & the cartilaginous joints of the goat trotters makes this Paya curry totally out of the world. This Instant Pot Mutton Paya curry is easy, delicious & tastes best with steaming white rice or Naan. Pressure cooker method is included in the post too!

Instant Pot Mutton Paya

Goat Paya in Instant Pot

The tender falling off from the bones cartilaginous & slightly chewy meat makes this Instant pot goat paya an instant hit every single time.

And if you love sucking the juicy bone marrow from Goat Nalli just like us than this marrow laden Mutton paya curry will serve you with an insatiable meal experience 😀

Slow cooked goat trotters with few special spices have never tasted so delicious before.

You won’t find chunky pieces of meat in this recipe, because it’s only the goat trotters that is the main ingredient here.

But, this stew like paya curry still turns out amazing & packs a punch with outrageous flavors.

Perhaps it’s the juicy marrow laden hooves bones & the gelatinous & cartilaginous meaty part of the hooves that strikes a magical taste!

If you have never tried a paya recipe before or if the idea of goat trotters make you slightly squeamish than I urge you that you give this recipe a try.

You might perhaps change your view altogether.

This recipe of Goat trotters in an Instant Pot is certainly a keeper & the easiest Mutton paya recipe ever!

You may always swap the goat trotters with lamb trotters.

Spicy, luxuriant goat trotters in curry sauce

What is Mutton Paya?

Mutton Paya is a stew like, rich, spicy, runny curry that’s cooked with goat trotters or lamb trotters with a special blend of spices.

Goat Paya is best enjoyed with piping hot white rice, Naan or Chapathi.

The goat trotters or goat hooves are traditionally slow cooked to make an awesome bowl of mutton paya curry. In today’s recipe I used my Instant Pot to slow cook them.

But you can choose a regular pressure cooker or cook them the traditional way on a stove top.

Mutton Paya Ingredients

This is what you’ll need to make a batch of Instant Pot Mutton Paya recipe:

Goat Trotters: These are cleaned goat hooves straight from the butcher. Onion Yogurt Ginger Garlic paste Bay leaf Spices : Mutton Paya masala (I used store bought, available in every Indian store), Kashmiri red chili powder + red chili powder. Green chilies (optional) Ghee: Cook it in ghee for best flavors.

Juicy, succulent goat trotters in paya curry

4 Tips to make the best Mutton Paya in Instant Pot

Simmer the paya with turmeric first: Simmer the goat trotters with turmeric powder + ginger garlic paste for 10 mins. Turmeric is antibacterial & it will help to cleanse the trotters. The ginger garlic paste will wade off any strong goaty odor. You may do it in the Instant Pot or a separate pot on the stove top. I did it on the stove top. This process also helps to quickly thaw frozen paya. Cook the trotters first until tender: The secret to a delicious mutton paya curry is to slow cook the goat paya first with sliced onions, salt, bay leaf & ginger garlic paste. This will create an amazing bone broth that will make a fantastic flavorsome paya curry. Bhuna or Saute the Spices well: This is the secret & perhaps the only step to make the Instant Pot goat paya taste the best. You need to bhuna the masala well but not with the trotters. The trick is to bhuna the masala separately & keep it aside. Mix it later with the cooked paya in the rich broth. You have to do very less cooking after mixing in the bhuna masala blend. This will give a rich, complex flavor to the mutton paya because the masala will lock the best flavors in the broth. Simmer 10 mins with the Bhuna Masala: Do just that! Don’t go beyond the 10 min mark or else the masala will get over cooked & loose the deep flavors. Simmer it at low always!

Instant Pot Goat Paya Curry – a super easy recipe!

How to get rid of strong goaty smell from the goat trotters?

The trick is to simmer them for 10 mins with turmeric powder & ginger garlic paste.

Rest assured you won’t have any strong odor in the paya.

How to eat Mutton Paya? Serving Ideas

Mutton Paya curry taste best with steaming hot white rice, Naan or Roti (Chapathi).

We love it always with rice!

How long can you store Instant Pot Goat Paya?

Instant Pot Goat Paya or mutton paya can be stored for 10 days in an air tight container in the refrigerator.

The fat will accumulate at the top in a solid layer. When you re-heat the paya curry it will dissolve.

Can you freeze Goat Paya Curry?

Yes, you can freeze Mutton paya curry. You can choose portion sized freezer safe containers & store the Instant Pot Goat Paya curry for 1 month.

Do Not MISS out Other INSTANT POT RECIPES from Foodies Terminal. Check these easy Mutton Recipes too!

How to cook Mutton Paya in Instant Pot? Step by Step

Steps in words below pictures

Recipe steps!

Mutton Paya cooked with goat trotters – so delicious!

How to make Mutton Paya in Instant Pot Simmer the Goat Trotters Take a pot full water, add 1 tsp turmeric powder & 1 tsp ginger garlic paste, dunk the mutton paya & simmer on medium flame for 5-6 mins. Turmeric powder acts as antibacterial, hence, it will help to cleanse the trotters. The ginger garlic paste will help to wade off any strong goaty smell. This process also helps to quickly thaw frozen paya. Drain & set aside. Set the Instant Pot & add the ingredients Put the boiled mutton paya + sliced onions + chilies (if using) + ginger garlic paste + salt in the Instant pot container. Add water, just enough to keep everything below the water level. Refer the pic. Pressure cook Close the lid of the IP & press the MEAT STEW button. Set it on HIGH for 50 mins. Strain the cooked goat trotters Fish out the cooked goat trotters & keep them in a bowl. Preserve the broth in the Instant Pot itself. Also, fish out the cooked sliced onions from the broth (as many as you can). We will use them while prepping the bhuna masala. Prep the mutton paya masala Set a skillet over medium heat. Add oil & fry sliced onions until soft & translucent. Next, add the mutton paya masala (store bought) + red chili & kashmiri red chili powders & saute until oil oozes out. Add the boiled onion (that we took out from the broth), mix well & fry for 1 min. Lower the heat to low & mix in the yogurt. Add the bhuna masala to the broth Add this special mutton paya masala to the broth. Mix well. Than add the cooked goat trotters or paya & simmer at normal for 8-10 mins. Do it in the IP on SAUTE mode. Add the Goat trotters or goat paya Than add the cooked goat trotters or paya to the broth & simmer at normal for 8-10 mins. Do it in the IP on SAUTE mode.

How to cook Mutton Paya in Pressure Cooker?

The recipe remains exactly the same.

Just replace the Instant pot with a regular pressure cooker.

Pressure cook the Goat paya with onions + chilies + ginger garlic paste + salt + bay leaves over medium heat for 8-10 whistles.

When it’s done fish out the cooked paya & set aside. Preserve the broth in the pressure cooker pot itself.

Also, fish out the cooked onions and use them while sauteing the Goat paya masala (instructions in recipe card below).

Bhuna the masala on stove top on a skillet over medium heat just like I did in today’s recipe.

Add this bhuna masala to the broth & mix very well.

Next, add the goat paya & simmer for 8-10 mins over medium heat. Serve hot, enjoy!

Love Mutton Kabab? Don’t Miss this easy super-awesome Mutton Seekh Kabab from Foodies Terminal!

Mutton Paya 5 from 8 votes Print Recipe Pin Prep Time: 5 minutes Cook Time: 1 hour Total Time: 1 hour 5 minutes Servings: 3 people Calories: 193 kcal Author: Meghna Chakraborty Mutton Paya cooked with goat trotters & a few spices in an Instant Pot makes a delicious meal. This Goat paya curry is super easy to make in an Instant Pot & tastes best with rice. Ingredients ▢ 9 Goat or lamb trotters (Mutton paya)

▢ ⅓ cup Yogurt

▢ 2 large onion sliced (divided into 2 equal parts)

▢ 1 tbsp Ginger Garlic Paste (divided into 2 equal parts)

▢ ¼ cup mutton paya masala (store bought you can use any brand)

▢ 1.5 tbsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder

▢ 1 tsp Red Chili Powder

▢ 2 Bay leaf

▢ 4 Green Chilies (optional)

▢ 2 tbsp Extra Virgin Mustard Oil (you can use any oil of your choice)

▢ 1 tsp Turmeric Powder

▢ Salt (to taste) Want more Recipe Videos? Check out our Youtube channel! Instructions How to make Mutton Paya in Instant Pot Take a deep bottomed pot, add the goat trotters + turmeric + ½ the mentioned ginger garlic paste. Set over medium heat & boil for 10 mins. Drain the water & keep aside the goat trotters or paya.

Next, add these goat trotters + ½ the mentioned onion + bay leaves + the rest of the ginger garlic paste + chilies + salt to the instant pot. Pour enough water to cover the ingredients in the pot.

Close the Instant Pot Lid & press the PRESSURE COOK button. Set it on the MEAT STEW on HIGH for 50 mins. Make sure to seal the valve to the sealing position.

After 50 mins when the Instant pot begins to beep do a quick pressure release (QPR). Fish out the cooked paya with the help of a slotted spoon. Than, fish out the cooked onion pieces (as many as you can). Keep them aside in separate bowl. Let the broth sit in the Instant pot itself.

Now, prep the mutton paya bhuna masala. Heat a skillet over medium heat. Add oil. When the oil becomes moderately hot add the rest of the sliced onions & saute until the onions are limp & translucent.

Next, add the mutton paya masala powder + the red chili & the kashmiri red chili powder & saute until oil oozes out.

Add the cooked onion that you had taken out from the broth. Saute until oil oozes out.

Lower the heat & add the yogurt. Mix briskly. Saute for 1-2 mins.

Now, switch on the SAUTE mode of the instant pot & set it on NORMAL. Heat up the broth. When the broth becomes moderately hot mix in the bhuna masala to the broth.

Add the cooked goat trotters or mutton paya to this broth & simmer for 10 mins on LOW at the SAUTE mode in your Instant Pot.

Serve hot. Enjoy! How to make Mutton Paya on Stove Top or Pressure Cooker Follow the same recipe. Swap the Instant pot with a regular pressure cooker.

Boil the paya first with turmeric powder + ginger garlic powder + water in a deep bottomed pan over medium heat. Drain & set aside the goat trotters.

In a pressure cooker add the boiled & drained paya + onions + chilies + bay leaves + ginger garlic paste. Add enough water.

Close the lid of the pressure cooker & pressure cook over medium heat until 8-10 whistles.

Fish out the cooked paya + cooked onions & let the broth stay in the cooker.

In the meantime prepare the bhuna mutton paya masala & add it to the broth. Mix well.

Next, add the cooked paya to this broth & simmer over medium flame for 10 mins.

Serve hot. Enjoy! Notes Measuring cup used, 1 cup = 240ml & 1 teaspoon = 5ml Simmer the Goat trotters before making the Paya Curry. Add turmeric + ginger garlic paste & boil for 10 mins. No strong goaty odor + turmeric is a natural antibacterial. For best flavors Bhuna (saute) the masala separately & than mix in to the broth. You can also use Lamb trotters instead of goat trotters. If you can cook the Instant Pot Goat Paya in ghee or else swap it with any cooking oil. Do not skip the store-bough Mutton Paya Masala powder. You can buy it from any Indian grocery store in your area. And you may use any brand. Skip the green chilies and the chili powder from the recipe if you do not prefer spicy food. Buy completely clean & sanitized goat or lamb trotters from your butcher. It’s a complicated process to clean them at home. Nutrition Facts Mutton Paya Amount Per Serving Calories 193 Calories from Fat 81 % Daily Value* Fat 9g 14% Saturated Fat 2g 13% Cholesterol 48mg 16% Sodium 1586mg 69% Carbohydrates 8g 3% Protein 19g 38% * Read our privacy policy – Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet. Nutrition Calories: 193 kcal | Carbohydrates: 8 g | Protein: 19 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 48 mg | Sodium: 1586 mg Hungry for more? Never miss a new recipe follow us on Pinterest @Foodiesterminal & search for recipes using #foodiesterminal on Pinterest.

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EI Mutton Paya Khudi

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How to make mutton paya curry? How to make goat trotter khudi curry? What is the recipe for the East Indian paya curry? Those are the questions that brought you here, aren’t they?

My mom uses the same recipe that she uses for the East Indian goat tripe curry to make a gluten free paya khudi curry. It’s a bit different from the mutton khudi curry that we eat. But it’s pretty straightforward. A bit tedious, but straightforward.

Wait, hold up! What is mutton paya? If you’re not from around here, let me tell you that paya is the Indian word for the goats’ legs or trotters. So what exactly is the East Indian paya khudi curry? Well, naturally, the paya khudi curry is our mouthwatering East Indian goat trotters khudi curry that everyone relishes. The same recipe works for lamb trotters too!

What do you put in the Mutton Paya Curry?

Here’s a summary of the ingredients my mom uses for the goat or lamb trotters curry:

12 goat trotters (cut into 3 or 4 pieces each)

1/4 copra or dried coconut

3 large red onions

2 green chillies

1 pod of garlic

A large piece of ginger

3 tbsps of oil or ghee

2 tbsp of bottle masala (traditional East Indian masala)

Salt to taste

Half kg chowlee or black-eyed beans – Optional

What if you can’t find the East Indian bottle masala in stores in your country?

If you do not have access to the East Indian bottle masala in your country, use a 2:1 mix of garam masala and chili powder and you’ll get somewhat of a similar taste.

How to clean Mutton Paya?

Wash the trotters to get the mud out

Now, we buy the goat trotters from the butcher after they have already cleaned them. So basically the goat’s hair has already been burned off by the butcher and they’ve already removed all the inedible burnt tissue.

But if there is any stray burnt hair or tissue left, just scrape it off with a knife. Now, who knows where your goat or lamb has been before it reached the hands of the butcher. If one actually thought about it, we might not eat trotters ever again. But thankfully, we don’t think about it. And we belong to a community that eats everything offal – worms, corned tongue, roast tongue, tripe, brains, and more. Okay, just joking. My community eats all the other stuff, but it doesn’t eat worms. But I did years ago, thanks to the ex-boyfriend. Really, worms in France! Yummy!

Anyways, back to our mutton trotters. Once you get them from the butchers, you can always clean them again. Put them in a vessel with water and about 50 grams of baking soda and leave aside for about half an hour. After that, use a scrubpad on the trotters and it will be easier to remove all the grime. Pass through water a few times, and they’ll be good to go!

Of course, if you live in a Western country, your trotters might be perfectly clean when you buy them itself!

How to cook the Goat Mutton Paya Curry?

The day before, soak some black-eyed beans in water overnight. You can add them to the curry later when I tell you. It’s something my mom does. But you don’t have to. It’s an optional step.

Paya in a pressure cooker

Start by cooking the paya in a pressure cooker for about 30 minutes till the bones are soft and tender. Remember, you don’t have to cook it for long, but you have to cook it at a higher temperature.

While the paya is cooking, you can get your onions chopped and masala ingredients ready. Once the paya is ready, just leave it aside.

If you’re adding the black eyed beans like we do, pressure cook them for about 3 minutes and then leave aside.

Chargrill the onions on the open flame; bhajne in our language

Slit the chillies and roast them with the onions

Chargrill your onions over an open flame till they get black and muchly on the outside. This adds a nice flavor to the curry. While you’re doing this, slit the chillies and chargrill them a bit as well. Do the same thing with the kopra or dried coconut. Now chop the kopra and chillies, and half the onions roughly into bits. The other half of the onions, cut into strips and leave aside.

Next step is to grind your garlic, ginger, onions, dried coconut and chillies in a mixer-grinder till it forms a coarse paste. Once upon a time, we used mortar and pestle for this. But nowadays, who’s got time?

Add chopped onions to the trotter curry masala

Put the ghee or oil in the cooker and fry the paste that you ground earlier for 5 minutes. Then add in the chopped onions and the East Indian bottle masala and cook for 2 more minutes before adding in the paya. The masala gives the paya a rich red color and a heavenly smell.

The masala gives the trotter curry a rich red color

Add the boiled black eyed beans to the trotter curry

Lastly add in the paya and boil for 10 more minutes. And add the boiled black eyed beans 2 minutes before you turn the stove off.

The trotter curry is ready to serve

And that’s it! The East Indian paya khudi or mutton trotter curry is ready to be served with some yummy pav, bread or on rice.

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