Paya Curry is a recipe made of lamb trotters. South India is known for its spicy twist of Non vegetarian dishes, using almost every part of the animal to cook a meal. If you are a true blue foodie, you would have either dined or heard of traditional military hotels or a food mess serving some authentic, regional dishes that one cannot find in most of the commercial restaurants. These places do not offer an ambiance, you need to be an early riser to enjoy their menu and they are great on taste plus value for money.
As a kid, I grew up in a family who loved non veg food. I’ve grown up watching my aunts descaling fishes, breaking down a whole chicken into curry pieces and also using those special parts (spare parts like some of us would say) – goat brains, liver chops, udder and then the once in a quarter affair would be – trotter soup served with piping hot rice, rotis for lunch.
I have always relished the one that my mom prepares back home than the ones served in a restaurant. Since commercial Trotter soups are way too watery, they just present the whole leg that kinda isn’t appetizing to my senses. So homemade one is something that I wouldn’t mind eating once in a while. Since it’s more hygienic, tastier and the consistency of mom’s broth is just about perfect. This is, of course, her recipe.
Serve Paya Curry Recipe | Lamb Trotters with Steamed Rice, Tawa Paratha, Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut) or Butter Garlic Naan Recipe.
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