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KUNNA PAYA

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Ingerdients:

1: paya (TROTTERS) 6to 8

2: ginger & garlic paste 1 tbs

3: turmeric 1/2 tsp

4: salt 1 tbs

5: mutton 1 kg (cut in large pieces)

6: ginger & garlic paste 1&1/2 tbs

7: coriander powder 1&1/2 tbs

8: red chilli powder 1&1/2 tbs

9: salt 2 tbs

10:turmeric 1/2 tsp

11:black cumin seeds 1 tbs

12:ghee 1 cup

13:onion 1 large (sliced)

14:wheat flour 1/2 cup (mixed with water)

Recipe:

1: in a large pot add the paya, salt, ginger &g garlic, salt and water 8 to 9 glasses, wait for a boil and cover and cook on low to medium flame till the paya are tender, and stock is made, then remove the paya and keep aside.(can add more water if required).

2: in a separate large pan add the meat, coriander powder, red chilli, salt, turmeric, ginger&garlic, ghee, onion mix and wait for the ghee to melt on high flame.

3: then add water 2 glasses wait for a boil cover and cook on low to medium flame till the meat is tender and ghee comes on surface.

4: now add the boiled paya mix well, then add the stock mix and wait for a boil on high flame.

5: make the paste with wheat flour and water, sieve it so they are no lumps.

6: add this wheat flour paste in the curry and keep stirring, cook till the curry gets thick on high flame.

7: crush the cumin seeds and add to the curry mix cover and simmer for 5 minutes on low to medium flame.

8: serve hot with naan, fresh ginger, green chilli, lemon.

By Faiza Zarif

(Cook With Faiza)

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KUNNA PAYA

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