Amritsar Paye Lamb Trotter Breakfast Winter

Method

1. 1

   Clean trotters: Ensure trotters are cleaned by the butcher with all hair removed. Wash thoroughly.

2. 2

   Heat oil and fry birista: Fry sliced onions in oil for 18 minutes until very dark golden. Remove half for serving.

3. 3

   Add ginger and garlic: Cook in the birista oil for 2 minutes.

4. 4

   Add spice powders: Add red chilli powder, coriander powder and turmeric. Cook 2 minutes.

5. 5

   Add whole spices: Add all whole spices. Stir 30 seconds.

6. 6

   Add trotters: Add the trotter pieces. Stir to coat with the spiced birista.

7. 7

   Add water and salt: Add 8 cups water and salt. Bring to a full boil.

8. 8

   Slow cook overnight: Reduce to lowest heat. Cover tightly. Cook 7 to 8 hours. The collagen and gelatin from the trotter bones gradually dissolves into the broth — the longer it cooks, the thicker and more gelatinous the broth.

9. 9

   Add garam masala in the morning.

10. 10

    Serve: Ladle into bowls. The broth should be thick, glossy and golden. Top with reserved birista, fresh ginger julienne, slit green chilli and lemon wedge. Serve with sheermal or naan.

11. 11

    Note: Paye (trotters) is the Amritsar winter breakfast served at the tea and food shops around the Golden Temple from 4 am onward — eaten by devotees after attending the early morning prayers (amrit vela). The preparation requires overnight cooking, so the shops start their pots the previous evening. The thick collagen broth is considered the most warming and strengthening breakfast for the cold Punjab winters. A bowl of paye with a sheermal is the classic Amritsar winter morning experience.