Paya (Nalli Nihari)

This is one dish I remember from my childhood that was my absolute favorite as far as meat dishes go. I favored it when mom made it or when mami made it! Mami's was a little different she added hulled whole wheat in it.
Mami, shared her recipe with me this past spring and it was just as she had made it! Delicious!!!

4 Payas cut into small pieces (Lamb/Goat Trotters)
½ Cup Hulled Whole Wheat Cooked tender enough to mash.*
2 Tbsp flour
2 Tbsp lime/lemon juice ( or white vinegar)
1 Cup Soybean Oil/Veg Oil
2-4 Tbsp Butter or Ghee
2 Tsp cumin seeds (keep 1 tsp aside)
1 Red Onion finely diced
1 Tbsp ginger paste (divided)
1 Tbsp garlic paste (divided)
2 Tbsp finely sliced garlic
1 Cup tomatoes diced
1 Green chili thinly sliced
1 Tsp chili powder
1 Tsp turmeric powder
1 Tsp garam masala
Kosher Salt to Taste

Prep:
Wash Payas in salted water & remove any bad pieces. Re-rinse with water & repeat with 2 table spoon of lime/lemon juice or vinegar soak, rinse and set aside.

*Soak Wheat for @ 20 mins in warm water, than pressure cook it @ 4 whistles & set aside. Reserve @ 1/4 cup of water.

In a pressure cooker, add 1/2 cup of oil and let it heat up. Once heated, add cumin seeds and let it sputter. Add the finely diced onions and let it cook stirring occasionally until translucent. Add 1/2 tbsp each of ginger & garlic paste and cook for 1 min, add the tomatoes and cook until the oil separates...than add the chili, turmeric & garam masala powder, stir in the washed & rinsed paya add a 1/2 cup of water close the pressure cooker and let it whistle 4-5 times. Once the pressure settles open the cooker and mix in the wheat & paya and let it simmer. Add in reserved water or more as needed.

In a Kadai, add about 2-3 tablespoon of ghee or butter and once heated add the cumin, thinly sliced garlic & green chili. Stir for about a minute & add in the flour and make a rouge of sort than add in the paya & wheat from the cooker and stir in the garam masala. Partially cover and let it simmer for 5 mins on low or until oil settles on the top.

I garnish it with chopped cilantro & thinly julienned ginger! It tastes better with Naan or homemade parathas.