Mutton Paya (aatu kal paya)

Ingredients

• Goat legs – 1 (about ½ kg)
• Oil -  2 tbsp
• Salt -  to taste
• Coriander Leaves – handful (chopped)
• Poppy Seeds – 2 tsp
• Fennel Seeds – 2 tsp
• Garam Masala – 1 tsp
• Turmeric Powder – ½ tsp
• Coriander Powder – 1 tbsp
• Red Chili Powder – 1.5 tbsp
• Green Chilies – 3 (slit)
• Grated Coconut – 1/2 cup
• Ginger Garlic Paste – 2 tsp
• Tomatoes – 3
• Small Onion – 150 gm
• Big Onion – 1

Method

1. Carefully scape the black burnt portion of the goat legs. Be careful not to tear away the flesh. Just gently try to remove as much black as possible.
2. Wash and soak the legs for about 15 minutes in some cold water. Drain the water.Take the legs in a pressure cooker.
3. Also add chopped onions, half of the chopped tomatoes, ginger garlic paste, turmeric powder,2 tsp of red chili powder, 2 tsp of coriander powder and salt.
4. Also add about 2 cups of water. Switch on the heat and bring to a boil.
5. Close the cooker and let it cook for 5-6 whistles. The bones should break down and give out its essence. Only then the curry will get a good taste.
6. In the meantime, grind 1 tsp of fennel seeds, poppy seeds and grated coconut with some water to a smooth paste. It should be very smooth, almost like thick coconut milk. Keep this aside.
7. Heat oil in a pan and add 1 tsp of fennel seeds. Add shallots and slit green chilies. Fry for 2-3 minutes.
8. Add the rest of the tomatoes and saute for about 5 minutes.Add 2 tsp of red chili powder and 1 tsp of coriander powder at this stage.
9. Sieve the ground coconut paste to extract a thick coconut milk. Add this to the masala. Bring it to boil.
10. Open the pressure cooker. Add the cooked goat legs along with all the liquid.Check for salt and add as needed. Also, adjust the consistency of the gravy by adding additional water if needed. Usually paya curry has a very diluted consistency.
11. Boil again. Reduce the flame and simmer for about 10 minutes. Mutton paya is ready to be served.Mutton Paya is an excellent combination with all South Indian tiffin varieties like aapam, idiyappam, kal dosa, idli or parotta.