Paya Kunnah

Ingredients
1 kg meat-cut into big pieces(I used shanks)
4 pieces of mutton payee (Trotters )
2 medium Onion
2 tbs Ginger garlic paste
2 Green chilies-chopped(I didn't used)
2 tbs ginger julienned-for garnish
2-3 whole clove
6 black pepper corn
1 small stick of cinnamon
1 black cardamom
1/2 tsp fennel seeds powder/saunf powder-optional
1/2 tbs Coriander powder
1 tsp cumin powder
1 tsp black cumin seeds
1 tbs Kashmiri red chili powder
1tsp Turmeric powder
1 tsp Garam masala powder
(*you can use more spices if you like-but don't over do with spices)
1/2 tbs Red chili powder-less/more
Salt to taste
1 cup Oil/ ghee
4 tbs wheat flour+water to make thin batter
Method
*In a big pot add 4-5 glass water bring to a boil, once water is boiled add payee/trotter cover and let it sit for 8-10 minutes, after 8-10 minutes take them out of this water(we just blanched them,we don't want to cook them in this water) keep it a side to use later.
Heat oil In another large pot/pressure cooker add whole garam masala/all spices, sliced onion+salt to taste let it fry until golden in color(don't over fry...cause we don't want the gravy too dark) add in meat, blanched paaye/trotters, ginger garlic paste along with a splash of water, red chili powder, turmeric powder and fry well until oil/ghee separates, add enough hot water/3-4 glass (at this point we have to add hot water-don't add normal tap water-otherwise payee/trotter will get stiff and not get tender) let them cook on low heat for about 3-4 hours/if using pressure cooker let them cook on low heat for about 2 hour, after 2 hours open the pressure cooker/*after 3-4 hours if cooking in a pot, add in coriander powder, garam masala powder, cumin powder mix well, add in wheat flour mix with some water and add into the gravy while moving spoon.
When the gravy turns to thick, let it simmer for 6-7 more minutes, after that put in serving dish sprinkle ginger jullien, chopped green chilies on top.
Serve hot with Naan bread.