Lahori Bong Payaitstastybygohar0 Loves 39 Views Jump to Recipe Jump to Video Print Recipe Print Recipe Share on Facebook Share by Email Pin Recipe Ingredients Ingredients for the stock:5 lbs Beef Shank1.5 lbs Beef Paya (Trotters)3 tbsp Coriander seeds1/2 Onion medium sized2 Garlic wholeGingerSalt to taste1/2 tsp Turmeric powder2 tbsp Cumin seeds3 tbsp Fennel seeds2 Star anise2 Black cardamoms5-6 Green cardamoms1 Cinnamon1 tsp Black pepper1/2 tsp Cloves2 Bay leavesWaterIngredients for the gravy:1/2 cup Oil1/2 Onion sliced (medium sized)1 tbsp Yogurt1 Tomato medium sized1 tsp Ginger paste1 tsp Garlic paste1 tsp Red chilli powder or to taste1/2 tsp Turmeric powder1 tbsp Coriander powder1/2 tsp Cumin powder1 tsp Cumin seeds7-8 Blak pepper4-5 Cloves1 Black cardamom5-6 Green cardamoms4 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 GravyHeat 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. Video Share this:WhatsAppPrint Related
