Paya Recipe

• 1 dozen Goat Legs
• ½ tsp Turmeric Powder
• Salt (to taste)
• 8 Cloves
• 6 Whole Elakas
• 1 inch piece of Pattai
• 2 Onions (minced)
• 2 Green Chilies (minced)
• 10 Mint Leaves (minced)
• Few Coriander Leaves (minced)
• 2 Tomatoes (chopped)
• ½ Coconut (grated)
• 1½ tbsp Poppy Seeds
• Oil (as required)
• Lime Juice
  
  For The Paste:
• 1 inch piece Ginger
• 10 Garlic Cloves
• 3 Green Chilies
• Few Coriander Leaves
• 1 tsp cooked Sombu

• Grind all the ingredients to make the paste.
• Combine coconut and poppy seeds with water and grind to a fine paste.
• Place meat with turmeric powder, salt, and water in a pressure cooker and cook for 1 hour on low flame.
• Heat oil in a pan and fry pattai, cloves, and elakas.
• Stir in onions, green chilies, and mint leaves. Fry until the onions turn golden brown.
• Add the prepared ginger paste and cook for 2-3 minutes.
• Mix in coconut and cook on low flame.
• Put tomatoes and simmer until soft.
• Add the lamb and its liquid to the tomato mixture. Cook on high flame for 10 minutes or until the mixture gets thick.
• Remove from heat and stir in lemon juice.
• Decorate with coriander leaves and serve hot with chapattis.