Boong Paya Traditional

1 1/2 kg paya beef
1 1/2 kg goat paya  10 nos
1 kg bong meat (beef /mutton ) 4" cub
2 tb.sp salt
1/2 tb.sp Heldi
60 grams 2" ginger
1 large peeled onion
1 bunch unpeeled garlic or
8 cloves peeled
2 tb.sp fennel seeds
12 green cardimom
12 cloves
4 Black cardimom
1 2" cinnamon stick
1 tb.sp cumin whole
3 Tez Patta
2 tb.sp. Corriander whole

Cook all of above gor 3 to 4 hours.

Remove bong. Sieve all masala out. Save stock, bong and paya.

Masala ingredients 2nd step
100 grams fried onion
300 grams yogurt ( if not too sour then add 1/4 tsp of citric acid or 4 tb sp of lemon juice )
1 cup oil
6 tb.sp ginger garlic paste
2 tb.sp salt
1 1/2 tb.sp red chilli powder
2 tbsp Kashmiri red chilli pd
1 tb. Sp Heldi pd
1/3 tb.sp jyfal powder.
1/3 tb.sp javetri powder
1/2 tb.sp ajwain pd
1 tb.sp soonth pd ginger pd
1/2 tb.sp kolonji pd
8 green cardimom powder
1 tb.sp garam masala powder
1tb.sp. garam masala powder for Garnishing

In oil add ginger garlic paste mix well.  Add fried onion cook for 1 minute.
Add yogurt all dry pd,  bay leaf mix well.
Add Paya and yukhni only.

Bring to boil. Cook for 1 hour.
Now add bong.  Cover and cook on low flame for 45 minutes on low flame.

Boone paya is ready.

Serve with lemon sluced ginger chopped green chillies