Mutton Paya

Ingredients

• - 500g goat trotters
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare trotters: Wash 4 goat trotters (paya) thoroughly. Blanch in boiling water 5 minutes. Drain and rinse to remove impurities.
2. Pressure cook paya long: Add blanched trotters to pressure cooker with 4 cups water, 1 tbsp ginger-garlic paste, 1 tsp turmeric and salt. Pressure cook for 15-20 whistles until very soft and gelatinous.
3. Strain stock: Separate the cooked trotters from the rich bone broth. Keep both.
4. Make spice base: Heat 3 tbsp oil. Add 2 finely chopped onions and cook on medium heat 12 minutes until golden.
5. Add ginger-garlic and spices: Add 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1.5 tsp coriander powder and 1 tsp garam masala. Fry 3 minutes.
6. Add tomatoes: Add 3 chopped tomatoes and cook 8 minutes until oil separates.
7. Add cooked trotters and stock: Add the trotters and pour in the rich bone broth. Bring to a boil.
8. Simmer: Cook on medium heat 15 minutes until gravy is thick and richly flavoured.
9. Add fresh garnishes: Add fresh ginger julienne, fresh coriander and a squeeze of lemon.
10. Serve: Mutton paya should have a thick gelatinous bone-broth gravy. Serve in deep bowls with sheermal, naan or parotta.