Hyderabadi Paya Zaban Ki Nahari

Ingredients:

10 pieces paya (lamb)
10 pieces tongue (lamb)
3 tbsps gram flour
2 onions, medium-sized
2 tbsps yoghurt (beaten)
1 tbsp lemon juice
2 tsps salt
1 tsp turmeric powder
1 tsp black pepper powder
1 tsp red chilli powder
1 tsp all spice (garam masala)
4 sticks green chillies
1/2 bunch fresh coriander (chopped)

Potli Ka Masala:
1 pkt. Hyderabadi nahari ka masala
2 bay leaves
1 tsp coriander seeds
2 pattar ka phool, 4 cloves
4 pieces of 2-inch cinnamon sticks
4 small cardamoms
4 big black cardamoms
2 tbsps rose petals
2-3 sandalwood sticks
Small quantity of khas ki kadi
1 tsp cumin seeds

Procedure
Roast gram flour. Dissolve in 1/2 cup water.
Set aside. Wash the lamb feet and tongue thoroughly.
Put in large pot and add 4 litres of water.
Add potli ka masala, 1 tsp salt and cook on low flame until the meat is tender. This usually takes about 3 to 4 hours.
Peel and slice onion. Fry until light brown.
Add ginger-garlic paste, beaten yoghurt, salt, chilli powder, black pepper powder, green chillies, coriander and enough water for the gravy. Add cooked meat and its stock.
When it is boiling add garam masala. Add the gram flour, dissolve water and lemon juice. Remove from flame.
Serve hot with paratha/pulka/traditional sheermal.

Paya Bheja

Ingredients:

6 pieces paya (lamb)
4 pieces lamb brain
15 gm coriander powder
5 gm turmeric powder
15 gm red chilli powder
30 gm ginger-garlic paste
3-4 big cardamoms
60 ml oil
150 gm tomato puree
50 gm brown onion paste
2 lemons
Salt to taste

Procedure:
Scrub paya thoroughly under running water and bring to boil.
Blanch the brains in turmeric water and keep aside.In a pan heat oil, add the ginger-garlic paste and cook for a while.
Add the lamb trotters and brown onion paste and cook on a slow flame.
When almost done add the dry spices and tomato puree and further cook till done. Lastly add the blanched brains along with the paya and give a final boil. Serve hot.