Ingredients
- For Paya Curry:
- Beef paya 1 pair (preferably front ones)
- Water 12 cup
- National Ginger garlic paste 2 tbsp
- Turmeric 1 tsp
- National Coriander powder 2 tbsp
- National Salt to taste
- Red chili 1 tbsp
- National Red chili powder 1 tbsp
- Sliced onion 1 (large)
- Curd 1/2 cup or 4 tbsp (optional)
- For Bong:
- Bong 1 kg
- Water 5 glass
- Onion 1
- Garlic 1
- Ginger 1 inch piece
- Bay leaves (Tez pat) 2 leaves
- For Final Touch:
- Saffron all spice 1-2 tbsp
- Aniseed (powder) 2 tsp
Cooking Directions
-
For Paya: Soak paya in warm water for half an hour and clean them with the brush to remove the hair.
-
Take a big pan and pour water into it and put paya into it and boil. (Make sure that paya are fully dipped in water)
-
Add ginger garlic paste, turmeric, salt, red chili, red chilies, coriander powder and a sliced onion to the water, boil it.
-
Add curd. Cover and boil. (Don’t use too much curd as it will spoil the taste and texture)
-
When it comes to boil, cover and cook on very low flame.
-
For Bong: In a pan pour 5 glass water and add meat to it.
-
In a muslin combine 3 ginger slices, onion, and whole garlic and put it in pan.
-
Put 2 bay leaves in the pan also, cover and cook.
-
When ready, takeout the muslin .
-
Now pour whole of the Bong curry in to the pan of Paya curry (when paya curry is almost done and is boiling on low flame).
-
Combine both the bong and paya.
-
In the end add saffron all spice and aniseed powder.
-
Garnish and serve with golden brown onion, lemon slices, green chili, chopped coriander, julienne ginger and hot naan.
