- For Boiling the Lamb Paya
- Lamb paya trotters – 4 pieces
- Water – 1 liter
- Salt – to taste
- Turmeric powder – ¼ teaspoon
- Ginger-garlic paste – ½ tablespoon
- Onion – 1 small roughly chopped
- Whole Spices to remove smell and add flavor
- Bay leaves – 2
- Cinnamon stick – 1 small
- Cloves – 4 to 5
- Black peppercorns – 8 to 10
- Black cardamom – 1
- For the Gravy Masala
- Oil – ⅓ cup
- Onion paste – 1 large onion ground to a paste
- Ginger-garlic paste – 1 tablespoon
- Dry Spices
- Coriander powder – 1 teaspoons
- Cumin powder – 1 teaspoon
- Kashmiri red chili powder – 1 teaspoon for color, optional
- Hot red chili powder – ½ teaspoon adjust to taste
- Turmeric powder – ¼ teaspoon
- Fennel seeds saunf – ½ teaspoon
- For Final Flavor
- Garam masala powder – ¼ teaspoon
- Ginger – julienned 1 tablespoon
- Fresh coriander leaves – 2 tablespoons
- Green chilies – 1 to 2 sliced (optional)
