Mutton Paya

Author: Naush

First we need to make yakhni. For that add 12 cups of water to a pressure cooker.
Add paye (trotters) in water with the dry ingredients including salt, turmeric powder, black cardamom, clove, cinnamon, green cardamom, black peppercorns, cumin seeds, bay leaf and star anise.
Bring to boil and continue boiling for an hour. water will be reduced quite a bit.
While the water is set to boil, blend onion, tomato, green chili, ginger garlic paste in a blender. Blend to a fine puree.
Add to a pot and turn the flame on.
Cook the puree (masala) on high heat until the water evaporates.
Add oil to the masala and also add black cardamom, green cardamom, clove, cinnamon stick and red chili powder.
Fry the masala until half way done.
Drain the payas from the yakhni (broth) and add to the masala. Fry for good 10-15 minutes until the raw smell from the paya disappears and the masala is all fragrant and oil is separated from the masala.
Transfer the payas along with the masala back to the pressure cooker which already has broth in it.
Add enough water to cover the paya and give pressure for 20 mins.
Check if the paya skin comes off easily means it is fully done. If not, put back on pressure for 5 more minutes.
Sprinkle garam masala over the spicy and most flavourful mutton paya.
Serve hot and enjoy with naan and salad.