Bakray Ky Paye by Zubaida Tariq

Ingredients:

• Mutton trotter 1 dozen
• Onion 2
• Red chili 1 tbsp
• Turmeric 1 tsp
• Ginger garlic paste 1 tbsp
• Coriander powder 2 tbsp
• All spice powder 1 tsp
• Salt to taste
• Lemons 2
• Yogurt 1/2 cup
• Green coriander 1 bunch
• Green chilies 4
• Chopped ginger 1 tbsp
• Oil 1 cup
  

Method:

1. Method for washing paye: Put half cup aate ki bhusi or aata on mutton trotter without washing it and leave for 20 minutes. Then wash with lukewarm water.
2. Method for boiling paye: Put washed paye in pot and put 3-4 glass lukewarm water.
3. Together put 1 tbsp whole coriander, 1 tsp fennel, some whole mix spice, garlic and ginger. When paye is tendered, separate it and drain stock.
4. Now heat oil in one pot, do onion golden brown, take it out and spread it. When crispy, mash with hands.
5. Then mix ginger garlic paste, red chili powder, turmeric, coriander powder and all spice powder and put in pot.
6. When masala is roasted, add yogurt, together put paye and roast it lightly. Then put stock.
7. Now add salt and cook on low flame.
8. When oil comes on top, put again all spice powder, lemon juice, green coriander, chopped ginger and chopped green chilies and keep on simmer.
   
9. The more it simmer, the more it will be delicious.