Lahori Bong Paya
Ingredients
Ingredients for the stock:
- 5 lbs Beef Shank
- 1.5 lbs Beef Paya (Trotters)
- 3 tbsp Coriander seeds
- 1/2 Onion medium sized
- 2 Garlic whole
- Ginger
- Salt to taste
- 1/2 tsp Turmeric powder
- 2 tbsp Cumin seeds
- 3 tbsp Fennel seeds
- 2 Star anise
- 2 Black cardamoms
- 5-6 Green cardamoms
- 1 Cinnamon
- 1 tsp Black pepper
- 1/2 tsp Cloves
- 2 Bay leaves
- Water
Ingredients for the gravy:
- 1/2 cup Oil
- 1/2 Onion sliced (medium sized)
- 1 tbsp Yogurt
- 1 Tomato medium sized
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Red chilli powder or to taste
- 1/2 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Cumin seeds
- 7-8 Blak pepper
- 4-5 Cloves
- 1 Black cardamom
- 5-6 Green cardamoms
- 4 Red chili buttons
Instructions
Prepare the Stock in the Instant Pot:
- In a large pot, add beef shank, paya, and all the stock ingredients.
- Pour enough water to cover the meat (do not exceed the pot's maximum fill line).
- Close the lid and set the valve to the seal position.
- Select pressure cook mode high settings and set the time to 15-20 mins. Times may vary.
- Once done, let the pressure release naturally for about 15 minutes, then carefully release any remaining pressure.
- Strain the stock, keeping the broth and cooked meat aside.
Prepare the Gravy
- Heat oil in a pot, add sliced onions and fry until golden brown.
- Blend fried onions, tomatoe,yogurt, ginger and garlic paste, to make a paste.
Combine Stock and Gravy:
- Next add the whole spices, sauté for a min and add the onion paste.
- Add the spices and cook (bhunofy) until oil separates.
- Add the cooked meat and strained stock to the gravy.
- Simmer for 20-30 minutes to allow the flavors to combine.
- Serve hot with naan, roti, or steamed rice.
