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KUNNA PAYA
Ingredients
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 into 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)
Instructions
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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 and garlic, ghee, and 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 the ghee comes to the 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, and sieve it so there are no lumps.6: add this wheat flour paste to 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: Served hot with naan, fresh ginger, green chili, and lemon.
