Ingredients:
- Paya (Mutton trotters) 6 pieces
- Boiling water as required
- Pyaz (Onion) 2 medium
- Adrak (Ginger) 2 inch piece
- Lehsan (Garlic) 7-8 cloves
- Water ¼ Cup or as required
- Darchini (Cinnamon stick) 3-4
- Sabut kali mirch (Black peppercorns) 1 & ½ tbs
- Zeera (Cumin seeds) 1 tbs
- Badi elaichi (Black cardamom) 3
- Hari elaichi (Green cardamom) 5-6
- Ajwain (Carom seeds) ½ tsp
- Laung (Cloves) 5-6
- Kalonji (Nigella seeds) ¼ tsp
- Water 3-4 tbs or as required
- Cooking oil 1 Cup
- Mutton bong 250g
- Haldi powder (Turmeric powder) ½ tbs
- Dhania powder (Coriander powder) 1 tbs
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Namak (Salt) ½ tbs or to taste
- Dahi (Yogurt) whisked ¾ Cup
- Water 2.5 litres or as required
- Tez patta (Bay leaves) 3
- Pyaz (Onion) whole 3-4
- Cooking oil 2 tbs
- Bakray ka maghaz (Mutton brain) 2 (optional)
- Namak (Salt) ¼ tsp or to taste
- Haldi powder (Turmeric powder) ¼ tsp
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2-3
- Sabut kali mirch (Black peppercorns) 1 tbs
- Laung (Cloves) 3-4
- Darchini (Cinnamon sticks) 2
- Jaifil (Nutmeg) ¼ piece
- Javitri (Mace) ½ piece
- Sabut dhania (Coriander seeds) 1 tbs
- Zeera (Cumin seeds) 1 tbs
- Namak (Salt) ½ tsp or to taste
Directions:
Place mutton trotters on direct flame to burn hair then wash thoroughly 3-4 times.
In boiling water,add mutton trotters and boil for 2-3 minutes then strain & set aside.
In a blender jug,add onion,ginger,garlic and water,blend well & set aside.
In a spice mixer,add cinnamon sticks,black peppercorns,cumin seeds,black cardamom,green cardamom, carom seeds,cloves,nigella seeds and water,blend well to make paste & set aside.
In a pot,add cooking oil,mutton trotters and mutton bong and mix well until it changes color (approx. 2-3 minutes).
Add ginger garlic & onion paste,mix well & cook for 4-5 minutes.
Add ground spices paste & mix well.
Add turmeric powder,coriander powder,red chilli powder,salt,mix well & cook for 2-3 minutes.
Add yogurt & mix well.
Add water,bay leaves,whole onions,mix well & bring it to boil,remove scum,cover & cook on low flame until tender (3-4 hours).
In small frying pan,add cooking oil,mutton brains & mix well.
Add salt,turmeric powder,mix well & fry on medium low flame for 4-5 minutes & reserve half for serving.
Remove & discard whole onions & bay leaves from the pot.
In pot,add fried mutton brain and mix well,cover & simmer on low flame for 15 minutes.
In small frying pan,add black cardamom,green cardamom,black peppercorns,cloves,cinnamon sticks, nutmeg,mace,coriander seeds,cumin seeds,mix well & dry roast on low flame until fragrant (approx. 2-3 minutes).
Let it cool.
In a spice mixer,add roasted spices,salt and blend to make powder & set aside.
In serving dish,add mutton paye,reserved fried brain,sprinkle prepared spice mix & serve with lemon wedges & fresh coriander.
Ajza:
- Paya (Mutton trotters) 6 pieces
- Boiling water as required
- Pyaz (Onion) 2 medium
- Adrak (Ginger) 2 inch piece
- Lehsan (Garlic) 7-8 cloves
- Water ¼ Cup or as required
- Darchini (Cinnamon stick) 3-4
- Sabut kali mirch (Black peppercorns) 1 & ½ tbs
- Zeera (Cumin seeds) 1 tbs
- Badi elaichi (Black cardamom) 3
- Hari elaichi (Green cardamom) 5-6
- Ajwain (Carom seeds) ½ tsp
- Laung (Cloves) 5-6
- Kalonji (Nigella seeds) ¼ tsp
- Water 3-4 tbs or as required
- Cooking oil 1 Cup
- Mutton bong 250g
- Haldi powder (Turmeric powder) ½ tbs
- Dhania powder (Coriander powder) 1 tbs
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Namak (Salt) ½ tbs or to taste
- Dahi (Yogurt) whisked ¾ Cup
- Water 2.5 litres or as required
- Tez patta (Bay leaves) 3
- Pyaz (Onion) whole 3-4
- Cooking oil 2 tbs
- Bakray ka maghaz (Mutton brain) 2 (optional)
- Namak (Salt) ¼ tsp or to taste
- Haldi powder (Turmeric powder) ¼ tsp
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2-3
- Sabut kali mirch (Black peppercorns) 1 tbs
- Laung (Cloves) 3-4
- Darchini (Cinnamon sticks) 2
- Jaifil (Nutmeg) ¼ piece
- Javitri (Mace) ½ piece
- Sabut dhania (Coriander seeds) 1 tbs
- Zeera (Cumin seeds) 1 tbs
- Namak (Salt) ½ tsp or to taste
Directions:
Mutton paye ko direct flame per burn ker lein phir 3-4 dafa ache tarhan wash ker lein.
Boiling water mein mutton paye dal ker 2-3 minutes kliya boil ker lein phir strain ker ka side per rakh dein.
Blender jug mein pyaz,adrak,lehsan aur pani dal ker ache tarhan blend ker lein & side per rakh dein.
Spice mixer mein darchini,sabut kali mirch,zeera,badi elaichi,hari elaichi,ajwain,laung,kalonji aur pani dal dein aur blend ker ka paste tayyar ker lein & side per rakh dein.
Pot mein cooking oil,mutton paye aur mutton bong dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein (approx. 2-3 minutes).
Adrak lehsan & pyaz ka paste dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Ground spices paste dal ker ache tarhan mix ker lein.
Haldi powder,dhania powder,lal mirch powder aur namak dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Dahi dal ker ache tarhan mix ker lein.
Pani,tez patta aur sabut pyaz dal ker ache tarhan mix karein aur ubal anay ka bad scum ko nikal lein aur dhak ker halki ancch per gul janay tak paka lein (3-4 hours).
Chotay frying pan mein cooking oil aur bakray ka maghaz dal ker ache tarhan mix karein.
Namak aur haldi powder dal ker ache tarhan mix karein aur darmiyani ancch per 4-5 minutes kliya fry ker lein aur serving kliya half quantity ko reserve ker lein.
Pot mein sa sabut pyaz aur tez patta ko nikal ker discard ker dein.
Pot mein fried bakray ka maghaz dal ker ache tarhan mix karein aur halki ancch per 15 minutes kliya paka lein.
Chotay frying mein badi elaichi,hari elaichi,sabut kali mirch,laung,darchini,jaifil,javitri,sabut dhania aur zeera dal ker ache tarhan mix karein aur halki ancch per khushbu anay tak dry roast ker lein (approx. 2-3 minutes).
Thanda ker lein.
Spice mixer mein roasted spices aur namak dal dein aur blend ker ka powder tayyar ker lein & side per rakh dein.
Serving dish mein mutton paye,fried maghaz aur tayyar spice mix dal dein,lemon wedges aur hara dhania ka saath serve karein.
