Paaya (Lamb leg curry) is an Indian/Pakistani delicacy that combines the stock of Lamb legs with the Indian spices.

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Preparation Time : 10 mins

Cooking Time : 11/2hrs - 2hrs

Serves : 3-4

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Cuisine : Indian»Main»
Tags :

Main Ingredient : Lamb/Mutton
Recipe Type : Breakfast Dinner

Ingredients :


  • Lamb legs - 4
  • Oil - 2 tblsp
  • Cinnamon - 3 cm long strip
  • Onion - 1 large
  • Tomato - 3 big
  • Brinjal (Egg plant) small - 6-7 or 1/2 Aubergine
  • Green Chilli - 3
  • Ginger-Garlic paste - 2 tsp
  • Ground rice - 1 tblsp (optional - to thicken)
  • Tinned coconut milk - 4 tblsp or 200ml fresh coconut milk
  • Chopped coriander Leaves - 1 tsp
  • Water - as required
  • Salt - to taste

Spice powders:

  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1 tsp
  • Cumin (Jeera) powder - 1 tsp (optional)

Method :
  1. Chop all the onion, tomatoes and herbs. Slit the chilli.
  2. Cut the Brinjal/Egg plant into 2" pieces.
  3. Heat a pressure cooker pan on a stove and add oil.
  4. When the oil is hot enough, add cinnamon and fry for about 1/2 a minute.
  5. Add chopped onion to the oil and stir for about 3-4 minutes on a medium heat until they become light brown.
  6. Add green chilli and ginger-garlic paste and fry for about a minute.
  7. Add all the spice powders, brinjal/egg plant and lamb leg pieces and fry further for about 3-4 minutes.
  8. Add chopped tomatoes and fry for about a minute.
  9. ** Add about 500ml of water to the pan.
  10. ** Cover and leave the heat on medium.
  11. ** After the first whistle, reduce the heat to low and pressure cook for about 1 hour and 30 minutes.
  12. ** Switch off the stove and open the lid once the pressure is gone.
  13. Add coconut milk and the required salt; Add ground rice now if it is preferred. Add more water if needed. If you are adding home made coconut milk, you don't need to add any water now.
  14. Let the stew boil on medium heat for about 3-4 minutes.
  15. Garnish with coriander leaves.
** - If the pressure cooker is not available, replace all the steps 9-12 starting with the symbol ** with the following steps and continue to step 13 above.

  1. Add about 1.5 litres of water to the pan of lamb, onion, tomatoes and spices.
  2. Cover and cook on a medium heat for about 3-3.5 hours. Open the lid and stir few times and check whether there is enough water left.
  3. If there is not enough water left, add more water and let it cook.
  4. Switch off the pan after checking whether the lamb legs are cooked well.

Notes : Suitable for Idiyappam/Aappam/Chapati/Parotta or any wheat bread. Cooking time varies depending upon many factors like whether the meat is fresh or frozen, the country where it is available etc. This cooking time is a guideline only .


If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.


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