Mutton Paya Andhra

Method

1. 1

   Prepare trotters: Wash 4 goat trotters thoroughly. Blanch in boiling water 5 minutes. Drain and rinse.

2. 2

   Pressure cook long: Add trotters to pressure cooker with 4 cups water, 1 tbsp ginger-garlic paste, 1 tsp turmeric and salt. Cook for 15-20 whistles until very soft and gelatinous.

3. 3

   Strain stock: Separate trotters from the rich broth. Save all the broth.

4. 4

   Make Andhra spice base: Heat 3 tbsp oil. Add 2 finely chopped onions and fry 12 minutes until deep golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste, then 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add spice powders: Add 2 tsp red chilli powder, 1.5 tsp coriander powder and 1 tsp garam masala. Fry 3 minutes.

7. 7

   Add trotters and stock: Add trotters and pour in the rich bone broth. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 15-20 minutes until gravy is thick and richly coloured.

9. 9

   Add garam masala: Add 1 tsp garam masala and squeeze of lemon.

10. 10

    Serve: Garnish with coriander and ginger julienne. Andhra mutton paya is deeply nourishing. Serve with naan or parotta.