Paya Nihari – Food Fusion - Pakistani's No 1 Quick Recipe Platform

Ingredients

• Saunf (Fennel seeds) 1 tbs
• Zeera (Cumin seeds) ½ tsp
• Sabut dhania (Coriander seeds) 1 tbs
• Ajwain (Carom seeds) 1 tsp
• Tatri (Citric acid) ¼ tsp
• Jaifil (Nutmeg) ½ piece
• Hari elaichi (Green cardamom) 2
• Shahi zeera (Caraway seeds) ½ tsp
• Sabut kali mirch (Black peppercorns) 12-15
• Javitri (Mace) 1
• Darchini (Cinnamon stick) 1
• Laung (Cloves) 2
• Badi elaichi (Black cardamom) 1
• Pipli (Long pepper) 2
• Tez patta (Bay leaves) 2
• Namak (Salt) ½ tbs or to taste
• Lal mirch powder (Red chilli powder) 1 tbs or to taste
• Sonth powder (Ginger powder) ½ tsp
• Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
• Water as required
• Haldi powder (Turmeric powder) 1 tsp
• Paye (Mutton trotters) 6
• Kisan Sunflower cooking oil ½ Cup
• Bong (Mutton shank) 500g
• Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
• Baisan (Gram flour) roasted 4 tbs
• Water ½ Cup
• Water 8 Cups or as required
• Kisan Sunflower Cooking oil 3-4 tbs
• Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tsp
• Hara dhania (Fresh coriander) chopped
• Adrak (Ginger) julienne
• Hari mirch (Green chillies) sliced
• Lemon wedges