Shan Kitchen

Paya

Add 1 tablespoon garlic paste and hooves in 15 cups of hot water and boil for 10 minutes. Then drain the water.
In 12 cups of boiling water add hooves, half sliced onion, ginger and garlic paste. Cover and cook on low heat until the hooves are tender (goat/lamb 3-4 hours, cow 6-8 hours).
Separately heat oil/ghee and fry remaining onion until golden. Add Shan Paya Mix and yoghurt. Stir fry for few minutes and pour in the Paya Curry.
Cover and simmer on low heat for 30-45 minutes.

SERVING SUGGESTION

Garnish with fresh coriander, green chillies and Shan Zafrani Garam Masala.

Serve hot with naans and boiled rice.

Bagharay Paye

Follow the above recipe until step no. 1. However, in step no. 2, use 8 cups of water.
About 3 cups of gravy should be left when the hooves are done.
Heat oil/ghee and fry additional 2-3 medium finely sliced onions until golden. Add Shan Paya Mix and pour in the Paya Curry.
Stir fry on low heat until the oil/ghee separates from the gravy.

Note: Do not use yogurt in Bagharay Paye.

Paya