Lakhnaui Nahari Slow Cooked Mutton Trotter Broth

Method

1. 1

   Wash the trotters: Wash the mutton trotters thoroughly in several changes of water. Soak in salted water for 30 minutes to remove any blood. Rinse again.

2. 2

   Heat ghee and cook onions: Heat 4 tbsp ghee in a large, heavy pot. Add finely chopped onions. Cook on medium-high heat for 15 minutes until very deep golden-brown.

3. 3

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 3 minutes.

4. 4

   Add spice powders: Turn to low. Add red chilli powder, coriander powder, cumin powder, turmeric, black pepper, mace and nutmeg. Stir continuously for 3 to 4 minutes on low heat.

5. 5

   Add trotters and water: Add the cleaned trotters. Stir to coat with the spiced masala. Add 6 cups water and salt. Bring to a full boil.

6. 6

   Slow cook for 3 to 4 hours: Reduce to the lowest heat. Cover tightly. Cook for 3 to 4 hours — stirring every 30 minutes. The long slow cooking is essential — the collagen from the trotters dissolves into the broth creating the characteristic thick, gelatinous consistency. The meat should fall away from the bones completely by the end.

7. 7

   Add the wheat flour slurry: After 3 hours, whisk 2 tbsp wheat flour with 4 tbsp water until completely smooth. Pour into the simmering nahari while stirring. Cook 10 more minutes — the slurry thickens the broth further.

8. 8

   Add garam masala: Add garam masala. Stir.

9. 9

   Check consistency: The Lucknowi nahari should be thick enough to coat the back of a spoon but still flowing.

10. 10

    Serve with accompaniments: Serve in deep bowls with strips of fresh ginger, slit green chilli, chopped coriander and a squeeze of lemon. Accompany with roomali roti or naan.

11. 11

    Note: Nahari is the defining Lucknow dawn meal — traditionally eaten before sunrise after the Fajr prayer and before the day's fast (during Ramzan) or as a strengthening meal before the day's work. The long overnight cooking in Lucknow's traditional eateries (nahari shops) begins at midnight and the nahari is ready by 5 am. It is considered a restorative meal — the collagen-high broth is believed to provide joint health benefits in traditional practice.