Cooking oil ¾ Mix of lamb boti ½ kg Paat complexion (bay leaves) 2 Badi elaichi (black cardamom) 3 Darchini (sticks of cinnamon) 2 Laung (clove) 4-5 Sabut kali mirch (black peppercorns) 1 teaspoon of Zeera (cumin seeds) 1 tablespoon of Pyaz (onion) slice 1 Paya grande (Lamb trotters) ½ kg Siri (Head of lamb) 750 gms Pasta Adrak lehsan (Garlic and ginger paste) 3 tablespoons of Namak (Salt) 1 tablespoon or flavor Powder Dhania (Cilantro powder) 2 tablespoons Lal mirch (red chile) crushed 1 teaspoon Kashmiri lal mirch (Kashmiri red chili) powder 1 teaspoon Pani (Water) 1 liter or as required Cooking oil 4 -5 tbs Tez paat (Bay leaves) 2 Zeera (cumin seeds) 1 teaspoon Badi elaichi (black cardamom) 1 Laung (cloves) 6-7 Darchini (cinnamon) 3 Adrak lehsan paste (garlic and ginger paste) 2 tablespoon pyaz (onion), chopped 1 large Dahi (yogurt) shake 2 cups Namak (salt) ½ teaspoon or to taste Lal Mir powder ch (red chili powder) 1 teaspoon or to taste Kashmiri lal mirch (red chili pepper) powder 1 teaspoon Haldee powder (turmeric powder) ½ teaspoon Garam masala powder 1 teaspoon P ani (water) 2-3 cups or as needed Adrak (ginger) julienne Hari mirch (green chillies) chopped Hara dhania (fresh coriander) chopped.
In a saucepan, add the cooking oil, mix the lamb boti and mix well until the color changes and fry for 4-5 minutes and then take out in a bowl.
Add bay leaves, black cardamom, cinnamon sticks, cloves, black peppercorns, and cumin seeds and mix well.
Add the onion and fry until golden brown.
Add lamb trotters and mix well until it changes color.
Add the lamb head and chill for 4-5 minutes.
Add ginger garlic paste, salt, coriander powder, crushed red chili pepper, red chili powder and mix well for 4-5 minutes.
Add water and mix well, cover and simmer for 1 hour.
Add the fried lamb meat mixture and mix well, cover and simmer until the meat is tender (about 1 hour) and cook over high heat until the water is reduced.
In the wok, add cooking oil, bay leaves, cumin seeds and mix well.
Add black cardamom, cloves, cinnamon and mix well.
Add the ginger garlic paste and mix well.
Add the onion and cool until transparent.
Add the yogurt and mix well.
Add the salt, the red chili powder, the red chili powder of Kashmir and mix well.
Add turmeric powder, mix well and cook until oil separates (8-10 minutes).
Now add the yogurt mixture in the cooked Siri Paye mixture, mix well and cook for 8-10 minutes.
Add the garam masala powder and mix well.
Add water, mix well and cook to the desired consistency.
Remove and discard the bay leaves and black cardamoms.
Garnish with ginger, green chilies, fresh coriander and serve.