Mutton curry with paya

Recipe Ingredients: 

• Peppercorns - 1tsp
• Payas, cleaned and washed well - 4
• Onions, very very finely chopped or coarsely ground - 3
• Freshly cut goat (mutton), cut into large curry style chunk - 750 gms
• Ginger, grated - 1.75T + 1t
• Garlic - 2T + 1t
• Green chilly - 2 or more if you like your curry hotter. Slit.
• Turmeric powder - ½ t
• 4-6 cups of water
• Bayleaves - 2
• Cardamoms - 5
• Black cardamom - 1
• Cinnamon - 2 inch stick
• Cloves - 5
• Star anise - 1
• Lime - 1
• Salt to taste
• kisan canola cooking Oil - 6T
• Red chilli powder .5 tsp
• Corriander powder - 2t
• Cumin or jeera - .5t, .25
• Fenugreek or methi seeds - 1t
• Whole wheat flour or aata - 2.5 T
• Corriander leaves, finely chopped for garnish

Recipe Method: 

• Heat 2T ghee or oil in your pressure cooker, add the onions and stir-fry on medium-low heat till they evenly caramelise to a golden brown colour. (15-20 minutes)
• Add the 1.75T of ginger paste and 2t of garlic paste along with the well-cleaned trotters paya. Stir fry on low heat for another 15 mins
• Now add 1 slit green chilli, turmeric c, 1tsp black peppercorns
• Pour in 4 cups of water, add salt to taste and give everything a good stir.
• Close the pressure cooker, let it whistle 3 times on high. Now turn the heat to low and cook for 1 hour.
• Let the pressure cooker cool before opening and proceeding to the next step
• Heat another 2 T oil in a pan, add the whole spices (bayleaves, 2 types of cardamoms, cinnamon, cloves and star anise) and fry on low heat till fragrant.
• Add in the mutton pieces and fry till the meat changes to a lighter colour. Add the sauteed meat and spices to the pressure cooker curry. At this point you can also add 1 or 2 cups of hot water depending on how thick you would like the gravy.
• Return the pan back to heat and add the remaining oil. Add in the cumin and fenugreek seeds on low heat and fry till fragrant.
• Now throw in the coriander and chilli powders along with the flour and fry till the colour changes and the spice mix is fragrant.
• Add the flavoured oil to the pressure cooker and mix well.
• Squeeze the lime into the pressure cooker, throw in the additional chillies, cover with the lid and cook on hight heat.
• Once the pressure comes to a head and the cooker has let out 3 whistles, turn the heat down to low and cook for 20 to 30 minutes. Taste for salt and add more as required.
• Let cool before opening the cooker. Infact I'd say let the stew sit overnight for the flavours to meld, give it a boil the next day and then serve.
• Garnish with chopped coriander and serve.