Put 1 tablespoon of garlic paste and hooves in 15 cups of hot water and bring to a boil for 10 minutes. Then drain the water.
Add half-sliced ​​​​onions, ginger and garlic paste to 12 cups of boiling water. Cover with low heat and cook until the hooves are soft (goat / lamb 3-4 hours, cow 6-8 hours).
Heat the oil / ghee separately and fry the remaining onions until golden. Add champaya mix and yogurt. Fry for a few minutes and pour the paya curry.
Cover and simmer over low heat for 30-45 minutes.