INSTANT POT TROTTERS AND BEANS CURRY
This Recipe Serves 3-4
Trotters and Beans Curry (Paya) – A Flavorful Lamb Delight in the Instant Pot Whisper Quiet
If you’re craving a hearty, flavorful, and comforting dish, look no further than Trotters and Beans Curry (Paya), a traditional South Asian delicacy that combines tender lamb trotters and creamy beans in a rich, spiced curry. Perfect for a family meal or special gatherings, this dish delivers deep flavors, and when made in the Instant Pot Whisper Quiet, it’s both easy and efficient to prepare.
What is Trotters and Beans Curry (Paya)?
Trotters and Beans Curry, known as Paya in South Asian cuisine, is a beloved dish made with lamb’s trotters (the feet), beans (often chickpeas or kidney beans), and a blend of aromatic spices. The trotters are slow-cooked to perfection, rendering a melt-in-your-mouth texture that absorbs the savory flavors of the curry. The beans add creaminess and texture, making this dish a soul-satisfying experience.
In traditional recipes, making Paya can take hours, with slow simmering and careful attention. However, thanks to the Instant Pot Whisper Quiet, you can enjoy the same depth of flavor in a fraction of the time, with minimal fuss and noise – ideal for those who love the aroma of a slow-cooked meal but don’t want to spend hours in the kitchen.
Why Choose the Instant Pot Whisper Quiet?
The Instant Pot Whisper Quiet is a kitchen powerhouse that makes meal prep a breeze. With its pressure-cooking function, it can cook tough cuts of meat like lamb trotters in a fraction of the time compared to stovetop methods. Not only is it efficient, but it’s quiet operation also ensures a peaceful cooking experience. You won’t have to deal with the noise of simmering pots or hissing steam—just set it, forget it, and let it work its magic.
Instant Pot Trotters And Beans Curry Ingredients:
Pressure Cooking:
- 1 dozen (12 pieces) lamb trotters
- 1 teaspoon fine salt
- 1 liter water
- 2 bay leaves
Braising:
- 1 onion
- 2-4 green chilies
- 2 tomatoes
- 410 grams (1 can) butter beans
- few sprigs of thyme
- 2-3 tablespoons vegetable oil
- 1 teaspoon cumin (jeera) seeds
- ½ teaspoon fennel (soomph) seeds
- 2 bay leaves
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon garam masala
- 1 teaspoon cumin (jeera) powder
- 1 teaspoon teaspoons coriander (dhania) powder
- ¼ teaspoon cardamom (elachi) powder
- ½ teaspoon turmeric powder
- 4-5 tablespoons chili powder or masala
- 1 tablespoon ginger & garlic paste
- water as needed
- freshly chopped coriander (dhania) for garnishing
Method:
- Clean and rinse the lamb trotters. On each leg, there will be a hair bag and a patch of hair, using a small knife, remove the hair. For those hard to reach spots, you can also place it over a flame to burn off any hair that may be on the leg.
- Today I am using my Instant Pot Whisper Quiet, however, other Instant Pots can be used.
- Plug in the Instant Pot, it should display “Ready” on the screen.
- Open the lid and add the cleaned trotters, salt, bay leaves and water to the inner stainless-steel pot.
- Secure the lid and make sure the anti-blockage vent (steam release switch) is on “SEAL”.
- Press the “Pressure Cook” button.
- Press on the silver knob so that it selects “Custom” on the screen.
- Turn the knob until it adjusts the time to 50 minutes.
- Thereafter, press the “Start” button.
- The screen should display “Preheating”. Allow it to pressure cook – it will beep when it is done.
- Once the timer is done, press “Cancel”.
- Move the anti-blockage vent (steam release switch) to “VENT” – On the Standard IP, turn the anti-blockage vent (steam release handle) to “VENTING” & allow the steam to release.
- Wait until the screen displays “Ready” to open the lid.
- Carefully decant the trotters into a bowl. The water in the pot can be discarded. Make sure that the trotters is soft according to your preference.
- Peel and chop the onion.
- Rinse and slit the green chilies.
- Rinse & blend the tomatoes.
- For this recipe, I’ve also chosen to use canned butter beans. You may use whichever beans you prefer. If you are using raw beans, this can be pressure cooked with the trotters.
- Next, we are going to braise the curry. You may rinse out the inner stainless-steel pot and wipe dry before placing it into the Instant Pot. Press the “Sauté” button and then press the “Start” button so that the “Sauté” function can work. On the standard Instant Pot’s, it will automatically start as there is no “Start” button. The display should pre-select to 00:30, but it is fine at whichever time because it may be canceled whenever you are done sautéing.
- To the pot, add in the vegetable oil and the whole spices (cumin (jeera) seeds, fennel (soomph) seeds, bay leaves, star anise and cinnamon stick).
- Add in the chopped onions, slit green chillies and thyme.
- Mix and allow to sauté until the onions are translucent.
- Once the onions are translucent, add in the ground spices (garam masala, cumin (jeera) powder, coriander (dhania) powder, cardamom (elachi) powder, turmeric powder and chilli powder/masala) and ginger & garlic paste.
- Mix well before adding in the blended tomatoes.
- Mix together until combined.
- Add in the canned beans, salt to taste and a little water.
- Mix well and allow to cook for 10 minutes.
- After 10 minutes, add in the pressure-cooked trotters and a little more water.
- Mix until the trotters are thoroughly coated in the spices.
- Cover with a lid & to cook until the gravy thickens. Make sure to give it a stir now & again as you do not want it to burn. I do not have the Instant Pot lid, so I used a lid that I had on hand.
- Once the gravy consistency is according to your preference of thickness, press the “Cancel” button on the Instant Pot.
- Decant the Trotters And Beans Curry into a serving dish and garnish with freshly chopped coriander (dhania). Note: this can also be served straight out of the Instant Pot.
- Serve hot with rice, bread or roti’s and enjoy!
