- 8 Lamb Trotters
- 2 md Onions, halved
- 2″ Ginger
- 4 – 5 large cloves Garlic
- 2 Bay leaves
- 1 tsp Peppercorn
- 4 Clove
- one Mace
- 2 Big cardamoms
- 3 Small cardamoms
- 2″ Cinnamon
- A pinch of Turmeric powder
- 100ml Ghee
- 1 onion, sliced
- 1 Tomatoes, chopped
- 110ml Yogurt (1/2 cup)
- 1.5 tsp Turmeric
- 2 tsp Red Chilli powder (Kuti Laal)
- 1.5 tsp Garam Masala Powder
- Salt: to taste
Paste (blend these)
- 1 Onion
- 2″ Ginger
- 3 – 4 large cloves Garlic
- one small bunch Coriander leaves
- 3 Green chilies
- Take a large heavy bottomed utensil. A 10 litre pressure cooker would be fine.
- Put in the trotters, half the garlic, and all the Stock ingredients.
- Cover well with water.
- Put on high flame and simmer just before the boil. At no point should the stock boil.
- Simmer for around 3.5 hours. Keep adding hot water to keep the contents covered.
- Strain and separate the trotters, ‘other elements’ (like onions etc) and liquid
- Puree ‘other elements’ (separated in previous step) in the blender
- Add blended mixture from previous step to the liquid. Keep warm.
- Heat ghee in a heavy bottomed pan, add sliced onions and cook till golden brown.
- Add blended Paste (from ingredients list), and cook for a few more minutes.
- Put in chopped tomatoes, all Masala ingredients and whipped yogurt
- Cook till oil comes to top.
- Add the liquid and the cooked trotters/paya and cook for another hour to 1.5 hours.
- Check seasoning.
- Garnish with chopped chilli, coriander, sliced ginger and a twist of lemon.
Photo courtesy: Rajiv Iyer