Malai Paya (Creamy Lamb Trotters) With Laccha Paratha Recipe

Malai Paya Indian Style Creamy Lamb Trotters With Laccha Paratha Recipe

Malai Paya (Creamy Lamb Trotters) Recipe

Malai Paya is a famous and most liking dish in Hyderabad. This dish is usually served during the occasions, functions, or parties time. It's rich and flavorful taste will leave you speechless.

Malai Paya (or) Creamy Lamb Trotters dish can be accompanied by naan ki roti/tandoori roti/butter naan/laccha paratha etc.

You can try this dish for this Eid-ul-Adha. Here I am sharing step by step procedure of making malai paya/creamy lamb trotters along with the photos & video for your reference.

Prep Time: 20 Minutes

Cooking Time: 35 Minutes

Total Time: 55 Minutes

Serves: 5 Adult’s

Ingredients for Malai Paya (Creamy Lamb Trotters) Recipe –

2 - Medium Size Onions (Pyaz)

3 - Green Chillies (Hari Mirch)

4-5 Coriander (Dhaniya) Stems

2 - Lamb/Goat/Mutton Trotters (Paya) - Medium/Large Size (Cut, Cleaned & Washed)

Salt - To Taste

1 Tsp - Ginger, Garlic (Adrak, Lesan) Paste

6 Tsp - Homemade Cream (Malai) or Any Fresh Cream like Amul

1 Tsp - Cardamom (Elaihi) Powder

4-5 Cubes - Butter (Makkhan)

20 GMS - Almonds (Badam)

20 GMS - Cashew Nuts (Kaju)

20 GMS - Pistachios (Pista)

1 Tsp - Black Pepper Powder

Whole Gram Masala (1-Star Anise, 3-Cardamom, 4-5-Black Pepper Corns, 3-Cloves)

100 ML - Oil (or) As Required

300 ML - Water

Ingredients for Laccha Paratha Recipe -

1 Cup - All-Purpose Flour (Maida)

1 Tsp - Semolina (Suji) Flour

Salt to taste.

1/4th Tsp Sugar

1 Tsp - Oil

100 ML - Water

Step by Step Malai Paya Preparation Follows -

1. Add lamb trotters (Paya) in a pressure cooker then add 300 ML of water, 1 tsp ginger, garlic paste, salt to taste, 2 medium size onions sliced, 1 tsp of coriander & green chilies paste and cover the lid, and wait till 6-7 whistles (or) wait till it becomes soft & tender.

2. On the other side, start kneading the dough for laccha paratha.

3. Add 1 Cup All-Purpose Flour, 1 Tsp Semolina Flour, Salt to taste, 1/2 Tsp Sugar, 1 Tsp Oil & 1 Cup of Water. Knead it to make a dough.

4. Now check the trotters by releasing the air of the pressure cooker, If it becomes soft & tender then begin with further process of making malai paya/creamy lamb trotters.

5. Heat a Kadai, add 4-5 butter cubes and let it melts.

6. Add whole garam masala - 1-star anise, 3-5 cardamom, 3-4 black peppercorns and wait until it turns aromatic. Then add the trotters (Paya) boiled soup, mix it well.

7. When it starts bubbling add 1 cup of water, further add the paste of almond, cashew nut, and pistachio. Mix everything well. Allow it to cook until it forms a gravy texture on a high flame.

8. Now include the remaining paste of coriander & green chilies paste and add a little salt to taste, 1 Tsp garam masala powder, 1 Tsp black pepper powder and add homemade cream, mix it well.

10. Lower the flame by covering the lid & cook it for another 10 minutes & turn of the stove.

11. At the same time, start rolling the laccha paratha.

12. After rolling the dough to its maximum, apply oil & spread it evenly. Now with the help of a pizza cutter, start cutting the strips than with the knife reassemble the paratha strips. Roll it to form a layered dough.

13. Now apply oil to the surface. Start patting the paratha dough with your fingers to expand the size of a laccha paratha.

14. Besides, heat a tawa apply oil & spread it evenly and place the laccha paratha. Cook both the sides of the paratha by applying oil to it when required. When it is cooked place the paratha in a serving plate.