Paya Nahari

Ingredients:
10 pieces paya, 200 gm onion
100 gm vegetable oil, 100 gm yogurt
1 tsp cumin seeds, roasted and made into a paste
1 tbsp coriander powder, 2 tbsp coconut, grated
2 tbsp ginger garlic paste, 2 tbsp all-purpose flour
1 tsp red chilli powder, ½ tsp turmeric powder
1 tsp fennel powder, 4 green chillies
Potli ka masala:
½ tsp cumin seeds, ½ tsp coriander seeds
1 tsp peanuts, 1 tsp coconut, grated
2 cinnamon sticks (1"), 5 cloves
5 cardamoms, 2 bay leaves
1 tsp pathar ka phool, 2-3 sandalwood sticks
2-3 rose petals

Method:
Dissolve the all-purpose flour in 150 ml water and set aside. Wash and clean meat and set aside. Peel and slice 100 gm onion, sauté in oil and add ginger garlic paste, red chilli powder, cumin powder, coriander powder, coconut, salt to taste and yogurt. Cook well.
Boil meat with 100 gm onion, ½ tsp turmeric powder, 4 green chillies and potli ka masala, till the meat becomes tender.
Add meat to the cooked gravy along with the stock and add fennel powder, chopped fresh coriander.
When it is boiling, add all-purpose flour mixture. Cook for two minutes and remove from heat. Garnish with brown onion, chopped coriander, chopped mint and lemon.
Serve with Indian breads such as roti/sheermal/naan.