Lahori Paaye Curry

Ingredients:
Beef / Cow Legs  2
Onion 1 big Clove  Cinnamon powder  1 tsp
Green Chilies 5 nos
Tomatoes 1 medium
Salt to taste

Coriander Leaves  for garnish
Roasted zeera powder  1 tsp Ginger Garlic paste 2 tsp
Mint leaves  5
Pepper powder  2 tsp
Oil 3 tbsp
Method :
Wash the bones well and keep aside.
Then add the mint and coriander leaves, sauté for 1 min. Then add the chopped tomato. Add salt. Simmer for 5 mines so that it becomes soft.
Add all the spice powders and mix well. Finally add the bone pieces and simmer for 5 mines. Add 1 – 2 cups of water and cover the cooker and put it on for 5 -6 whistle.
Allow it to stay that way for at least 6 hrs. Make a paste of Onions, and saute in a pressure cooker. When the paste turns pink, add the ginger garlic paste, chopped green chilies. Fry well.
Note: Chop the chilies if you don’t want it so hot, else slit the chilies. Adjust the pepper and chilies for the spice. I was told that red chili powder and coriander powder will not be added to the paya. And this is normally made overnight and eaten the next day. If you want to eat the same day, then let it rest at least for 6 -7 hrs.