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Discover chef-style recipes with two classic dishes; slow-cooked lamb paya and flavourful lemon rice. Perfect for traditional meals and special gatherings.
Lamb Paya and Lemon Rice: Two Flavourful Indian Recipes for a Hearty MealWhile Holi is often associated with sweets like gujiya and thandai, the tradition of cooking meat during the festival is significant in many communities. In agrarian regions like Uttar Pradesh, Bihar, and parts of West Bengal, slow-cooked mutton or spiced chicken symbolises prosperity and renewal, marking the seasonal shift and abundance of spring.
Rich in flavour and rooted in traditional cooking, Lamb paya and lemon rice showcase the balance of slow-cooked comfort food and simple, vibrant rice preparations. Lamb paya, a delicacy loved across many Indian kitchens, is simmered for hours with aromatic spices to create a deeply flavourful broth and tender meat.
Complementing it is lemon rice, a light yet satisfying dish known for its bright citrus notes and crunchy tempering of peanuts and spices. Together, these recipes from The Den, Bengaluru highlight the diversity of Indian culinary traditions, one slow-cooked and indulgent, the other quick, refreshing and perfect for everyday meals or festive spreads.
Lamb Paya (Slow-Cooked Lamb Trotters)
Serves: 8
Ingredients
3 kg lamb paya (lamb trotters)
100 g coriander roots
100 g saffron
100 g ginger, crushed
50 g garlic, crushed
20 g cumin seeds
500 g yoghurt
10 g green cardamom
5 g cloves
10 g cinnamon
Salt to taste
Fried onions and fresh coriander for garnish
Method
Wash the lamb paya thoroughly under cold running water.
Blanch the paya in boiling water for a few minutes until impurities rise to the surface. Remove and rinse again with cold water.
Transfer the cleaned paya to a large pot. Add coriander roots, ginger, garlic, cumin seeds, cardamom, cloves, cinnamon and salt.
Cook on a gentle flame and add yoghurt, stirring occasionally.
Allow the paya to simmer slowly for about 6 hours, or until the meat becomes tender and flavours develop fully.
Towards the end of cooking, check the seasoning and add saffron.
Garnish with fried onions and fresh coriander.
Serve hot.
Lemon Rice
Serves: 8
Ingredients
1 kg pre-soaked rice
100 g lemon juice
50 g oil
35 g mustard seeds
10 g roasted chana dal
150 g peanuts
5 g curry leaves
10 g green chillies, chopped
100 g onion, finely chopped
5 g turmeric powder
Salt to taste
Method
Cook the rice with 4 cups of water until done. Allow it to cool slightly and gently fluff the grains with a fork.
Heat oil in a pan and prepare the tempering by adding mustard seeds. Let them crackle.
Add roasted chana dal and peanuts, sautéing until lightly browned.
Stir in curry leaves, chopped green chillies and onions. Cook briefly.
Add turmeric powder and mix well.
Pour the tempering over the cooked rice and gently toss to combine.
Add fresh lemon juice and salt to taste.
Mix well and serve warm.
March 11, 2026, 11:12 IST