Madhya Pradesh Bhopali Paya Trotters Slow Spiced Overnight

Ingredients

• 4 goat trotters (paya) — cleaned and halved
• 1 large onion — finely sliced
• 1 tbsp ginger-garlic paste
• 3 tbsp oil or ghee
• 4 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick — 4 cm
• 4 cloves
• 2 bay leaves
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 4 cups water
• Salt
• Fresh coriander and lemon to serve

Method

1. Heat 3 tbsp oil in a large heavy pot. Add green and black cardamom, cinnamon, cloves and bay leaves — fry 30 seconds.
2. Add finely sliced onion. Cook on medium for 12 minutes until deep golden.
3. Add ginger-garlic paste. Cook 3 minutes.
4. Add turmeric, red chilli powder and coriander powder. Cook 2 minutes.
5. Add cleaned trotters. Brown on all surfaces 5 minutes.
6. Add 4 cups water. Bring to a boil. Skim all foam thoroughly.
7. Reduce to the absolute lowest heat. Cover tightly and cook for 3 to 4 hours until the trotters are completely tender, the skin gelatinous and the broth thick and fragrant.
8. Alternatively pressure cook for 6 to 8 whistles.
9. The paya broth should be deeply concentrated from the collagen.
10. Season with salt. Serve in bowls with fresh coriander and lemon. Eat with bread or plain rice.