Mutton Paya Andhra

Ingredients

• - 400g goat trotters
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare trotters: Wash 4 goat trotters thoroughly. Blanch in boiling water 5 minutes. Drain and rinse.
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. Strain stock: Separate trotters from the rich broth. Save all the broth.
4. Make Andhra spice base: Heat 3 tbsp oil. Add 2 finely chopped onions and fry 12 minutes until deep golden.
5. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste, then 3 chopped tomatoes. Cook 8 minutes.
6. Add spice powders: Add 2 tsp red chilli powder, 1.5 tsp coriander powder and 1 tsp garam masala. Fry 3 minutes.
7. Add trotters and stock: Add trotters and pour in the rich bone broth. Bring to a boil.
8. Simmer: Cook on medium heat 15-20 minutes until gravy is thick and richly coloured.
9. Add garam masala: Add 1 tsp garam masala and squeeze of lemon.
10. Serve: Garnish with coriander and ginger julienne. Andhra mutton paya is deeply nourishing. Serve with naan or parotta.