BONG PAYAY AGAIN || A Super Dish in the World of CURRY

Dear friends presenting Bong Paya || Authentic Traditional recipe || Rawaeti Bong Paye. Copyright Protected
INGREDIENTS
Paya: Beef Paya: 1 (1.5 Kg) Goat Paya: 10 (1.5 Kg)
Bong Meat (Beef/mutton): 1 Kg 4″ cubes
SPICES FOR YAKHNI
Salt: 2 Tbsp
Haldi: 1/2 Tbsp
Ginger: 60 gm peeled
Onion: One Large peeled
Garlic: 2 Bunch Unpeeled or 18 cloves peeled
Fennel Seeds: 2 Tbsp
Green Cardamom:12
Black Cardamom:4
Bay leaves:3
Pipli: 5 sticks
Cumin Whole: 1 Tbsp
While Coriander: 2 Tbsp
Whole Black Pepper: 1 Tbsp
Cloves: 12
Cinnamon stick: 1 of 2″

MASALAH INGREDIENTS
Fried Onion: 100 gm
Yogurt: 300 gm (If Not two sour then add 1/4 tbsp of citric acid or 4 tbsp of lime juice)
Oil: 1 cup
Garlic Paste: 3 tbsp
Ginger Paste: 3Tbsp
Salt: 2 tbsp
Red chili Powder: 1.5 tbsp or to taste
Kashmiri chili powder: 2 tbsp
Haldi: 1 tbsp
Jyfal Powder: 1/3 tbsp
Javetri Powder: 1/3 tbsp
Kala Zeera. 1/2 Tbsp.
Ajwain: 1/2 tbsp
Ginger Powder: 1 tbsp
Green Cardamom: 8
Basic Garam Masala: 1tbsp