Paleo Paya Curry

Dive into the rich, aromatic flavors of Paleo Paya Curry, a nutrient-packed dish that’s both hearty and wholesome. Featuring tender lamb trotters slow-simmered to perfection, this recipe is infused with a blend of warm spices like coriander, cumin, and turmeric, complemented by the earthy sweetness of caramelized onions and the vibrant freshness of ginger and garlic. Cooked in fragrant ghee and finished with fresh cilantro and a zesty squeeze of lime, this curry boasts a deeply flavorful bone broth base that's packed with collagen and essential nutrients, making it perfect for paleo diets and gut health enthusiasts. Whether enjoyed on its own or paired with a side of sautéed greens, this soul-soothing dish is a celebration of traditional flavors designed for modern wellness.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces lamb trotters
• 2 tablespoons ghee
• 1 large, finely chopped onion
• 4 minced garlic cloves
• 1 inch piece, grated ginger
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 bay leaves
• 10 black peppercorns
• 1 teaspoon salt
• 4 cups water
• 0.25 cup chopped fresh cilantro
• 1 cut into wedges lime

Directions

Step 1

Clean and rinse the lamb trotters thoroughly under cold water. Pat them dry with paper towels and set aside.

Step 2

In a large pot, heat the ghee over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.

Step 3

Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

Step 4

Add the coriander powder, cumin powder, turmeric powder, and red chili powder to the pot. Stir well to coat the onions and aromatics with the spices.

Step 5

Introduce the bay leaves and black peppercorns to the pot.

Step 6

Place the cleaned trotters into the pot, ensuring they are well coated with the spice mixture.

Step 7

Pour in the water and add salt. Stir to combine all ingredients. Cover the pot and bring to a boil.

Step 8

Once boiling, reduce the heat to low and let it simmer for about 2.5 to 3 hours, or until the trotters are tender and the bone marrow has released into the broth, creating a rich flavor.

Step 9

Occasionally check the pot, stirring and adding more water if necessary to maintain a soupy consistency.

Step 10

Once cooked, adjust the salt to taste and remove the bay leaves.

Step 11

Ladle the Paya curry into serving bowls, garnishing with fresh cilantro. Serve hot with lime wedges on the side for an extra burst of freshness.

Nutrition Facts

Serving size	(1870.5g)

Amount per serving	% Daily Value*
Calories	1762.3

Total Fat 121.1g	0%
Saturated Fat 54.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 620mg	0%
Sodium 2836.2mg	0%
Total Carbohydrate 48.9g	0%
Dietary Fiber 13.0g	0%
Total Sugars 10.2g
Protein 127.3g	0%

Vitamin D 0IU	0%
Calcium 354.9mg	0%
Iron 19.5mg	0%
Potassium 2152.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 28.4%

Carbs: 10.9%