Ingredients:
- Paaye (Mutton trotters) 6 pieces
- Water as required
- Namak (Salt) 1 tsp or to taste
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 2
- Sabut kali mirch (Black peppercorns) 6-7
- Darchini (Cinnamon sticks) 2
- Tez patta (Bay leaf) 1
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Hot water 2 litre or as required
- Ghee ¾ Cup
- Pyaz (Onion) sliced 3 medium
- Mutton bong with bones 750g
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- unna gosht masala 2 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Dhania powder (Coriander powder) 1 & ½ tsp
- Haldi powder (Turmeric powder) ½ tsp
- Water 2 Cups or as required
- Atta (Wheat flour) roasted 3 tbs
- Water 2-3 tbs
- Garam masala powder ½ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Shahi zeera (Caraway seeds) ½ tbs
Directions:
In a pot,add mutton trotters,water and bring it to boil,remove scum and boil for 8-10 minutes then strain and rinse with tap water.
In mutton trotters,add salt,black cardamom,cloves,black peppercorns,cinnamon sticks,bay leaf,ginger garlic paste,hot water and mix well,bring it to boil,cover and cook on low flame until tender (2-3 hours) 3 cups of water should be left.
In a pot,add ghee and let it melt.
Add onion and mix well,add mutton bong with bones,ginger garlic paste and mix well until it changes color.
Add kunna/matka gosht masala,salt,red chilli powder,coriander powder,turmeric powder,mix well and cook for 4-5 minutes,cover & cook on medium flame 6-8 minutes then cook on high flame until oil separates (2-3 minutes).
Add water,mix and bring it to boil,cover and cook on medium flame until tender (40-45 minutes).
Now add cooked mutton trotters,mix well and cook for 2-3 minutes.
Remove bay leaf and bring it to boil.
In wheat flour,add water and whisk well.
In a pot,gradually add dissolved flour,mix well and cook until thickens.
Add garam masala powder,nutmeg powder,mace powder and mix well,cover and cook on low flame for 18-20 minutes.
Add caraway seeds,cover and simmer for 2-3 minutes (low flame).
Serve with naan.
Ajza:
- Paaye (Mutton trotters) 6 pieces
- Water as required
- Namak (Salt) 1 tsp or to taste
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 2
- Sabut kali mirch (Black peppercorns) 6-7
- Darchini (Cinnamon sticks) 2
- Tez patta (Bay leaf) 1
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Hot water 2 litre or as required
- Ghee ¾ Cup
- Pyaz (Onion) sliced 3 medium
- Mutton bong with bones 750g
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- unna gosht masala 2 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Dhania powder (Coriander powder) 1 & ½ tsp
- Haldi powder (Turmeric powder) ½ tsp
- Water 2 Cups or as required
- Atta (Wheat flour) roasted 3 tbs
- Water 2-3 tbs
- Garam masala powder ½ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Shahi zeera (Caraway seeds) ½ tbs
Directions:
Pot mein mutton paaye aur pani dal ker ubal anay dein,scum ko remove ker lein aur 8-10 minutes kliya boil ker lein phir strain ker ka tap water sa dho lein.
Mutton paya mein namak,badi elaichi,laung,sabut kali mirch,darchini,tez patta,adrak lehsan paste ayr garam pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per gul janay tak paka lein (2-3 hours).
Pot mein ghee dal ker melt karein.
Pyaz dal ker ache tarhan mix karein,mutton bong with bones aur adrak lehsan paste dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Kunna/matka gosht masala,namak,lal mirch powder,dhania powder aur haldi powder dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein phir dhak ker darmiyani ancch per 6-8 minutes kliya paka lein phir tez ancch per oil alah ho janay tak paka lein.
Pani dal ker mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per gul janay tak paka lein (40-45 minutes).
Ab cooked mutton paaye dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Tez patta ko nikal lein aur ubal anay dein.
Atta mein dal ker ache tarhan whisk ker lein.
Pot mein thora thora ker ka shamil karein aur ache tarhan mix ker ka garha ho janay tak paka lein.
Garam masala powder,jaifil powder aur javitri powder dal ker ache tarhan mix karein aur dhak ker halki ancch per 18-20 minutes kliya paka lein.
Shahi zeera dal ker dhak dein aur halki ancch per 2-3 minutes kliya dum per rakh dein.
Naan ka saath serve karein.
