PAAY

INGREDIENTS

  • Beef chops 1/2 kg
  • Beef shank meat 1/2 kg
  • Damghaza 1/2 kg
  • Onions 1/2 kg
  • Ginger/garlic paste 7 tbsp
  • Coriander leaves (chopped) 1/2 bunch
  • Fenugreek seeds 2 tbsp
  • Yogurt 750 gm
  • Turmeric powder 3 tbsp
  • Coriander powder 3 tbsp
  • Red chilli powder 5 tbsp
  • Salt to taste
  • Clarified butter 1/2 kg

COOKING DIRECTIONS

Boil damghaza and shank meat in water 5 times their quantity.

Add 3 tbsp ginger/garlic paste.

Boil chops in water 3 times their quantity and add 3 tbsp ginger/garlic paste.

Throw away the foam that appears on the surface.

Finely slice onions, heat clarified butter in a pot and fry onions till they turn golden.

Be careful not to let them get black.

Add 1 tbsp ginger/garlic in the pot and lower the flame.

Add turmeric, red chillies and salt after a few minutes.

Fry till the rawness disappears.

Add 1 tbsp fenugreek in the pot and then add boiled shank meat and damghaza.

After a few minutes add chops as well.

Fry for 10 minutes then add the whisk yogurt.

Cook till yogurt water dries up, then add chops gravy and mix well.

Add 1 tbsp fenugreek and coriander leaves, mix well.

Cover with a lid and leave on low flame to cook.

When oil appears on the surface, take out in a dish and serve.

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