BONG PAYA
Ingerdients:
For Stock:
1: beef trotter 1 large (paya) (cut in large pieces)
2: beef meat 1 & 1/2 kg (cut in large pieces)
3: onions 2 large
4: garlic bulb 2
5: ginger 4 inch piece
6: salt 1 & 1/2 tbsp
7: turmeric 1/2 tsp
8: bay leaves 3
9: fennel seeds 1 & 1/2 tbsp
10: cinnamon stick 4 pieces
11: black pepper corns 1 tbsp
12: coriander seeds 1 & 1/2 tbsp
13: cumin seeds 1 & 1/2 tbsp
14: cloves 1 tbsp
15: black cardamom 6
16: green cardamom 15
17: water 7 litres
For Curry:
1: clarified butter 1/2 cup
2: onion 1 large (finely sliced)
3: yogurt 1 cup
4: ginger & garlic paste 2 tbsp
5: turmeric 1/2 tsp
6: garam masala powder 1 tsp
7: red chilli powder 1 & 1/2 tsp
8: coriander powder 2 tbsp
9: salt 1 tsp
10: nutmeg 1/2 tsp
11: mace 1/2 tsp
For Serving:
1: ginger 2 inch (jullin)
2: green chilli 4
3: fresh coriander handful
4: lemon
Recipe:
1: in a large pot add the beef trotter, beef meat, onions, ginger, garlic, salt, turmeric and all whole spices, water wait for a boil on high flame and then cover and cook on low to medium flame till the meat and beef trotters are tender.
2: once it is tender strain and keep the stock aside, meat & beef trotters aside and discard the whole spices.
3: heat clarified butter add onion, ginger & garlic paste, fry till golden, on high flame.
4: now add red chilli powder, salt, turmeric, coriander powder, yogurt mix and cook till the clarified butter comes on the surface.
5: then add the meat, trotters and fry for a few minutes, add the stock, nutmeg, mace, garam masala powder mix wait for a boil on high flame, then cover and simmer for 10 to 15 minutes on low flame.
6: add fresh coriander, green chilli, ginger.
7: serve with lemon and hot Naan.
COOK WITH FAIZA