Back to 8 servings Trotters 2 lb mutton or goat trotters (paye), cleaned, singed and split, ask the butcher to clean and singe them 1 tablespoon salt, plus more to taste 6 cups water, more as needed Whole spices 1 small stick cinnamon 4 cloves 6 black peppercorns 2 green cardamom pods 2 bay leaves Gravy 0.25 cup ghee or cooking oil 2 large onions, finely chopped or pureed 2 tablespoon ginger-garlic paste 1 tablespoon coriander powder 1 tablespoon red chili powder, use less for a milder curry 1 teaspoon turmeric powder 1 cup plain yogurt, whisked smooth 1 teaspoon garam masala Finish 2 tablespoon wheat flour or all-purpose flour, mixed with a little water to a paste Garnish fresh coriander, chopped, for garnish fresh ginger, julienned, for garnish 2 green chilies, sliced, for garnish
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1 Step 1: Soak the trotters in lightly salted water for about 1 hour, then rinse well under running water and drain.2 Step 2: Place the trotters in a large pot with 6 cups of water, the whole spices and a tablespoon of salt. Bring to a boil over high heat and skim off any foam.3 Step 3: Reduce to low, cover and simmer for about 3 hours, adding hot water if the level drops, until the meat is very tender and starting to fall from the bone. Strain and reserve the stock.4 Step 4: Heat the ghee or oil in a wide pan over medium heat and fry the onions until deep golden, about 8 minutes.5 Step 5: Add the ginger-garlic paste and fry for 1 minute, then stir in the coriander, chili powder and turmeric with a splash of water so they do not scorch.6 Step 6: Whisk the yogurt until smooth, add it to the masala a spoonful at a time, and cook, stirring, until the oil separates from the paste, about 8 minutes.7 Step 7: Add the tender trotters and a cup or two of the reserved stock. Stir well, then add enough stock to make a soupy gravy.8 Step 8: Bring to a boil, then cover and simmer on low for about 1 hour until the broth is rich and gelatinous and the meat is fully tender.9 Step 9: Stir the flour paste into the pot and simmer uncovered for 5 minutes to thicken the gravy. Stir in the garam masala and adjust salt.10 Step 10: Ladle into bowls with a few trotter pieces, garnish with coriander, ginger and green chilies, and serve hot with naan, roti or rice.getsaucepan.com/r/fa72f429-03fa-5a44-9a97-b2fb5640ff0a
Cook this in Saucepan Pakistani Paye (Mutton Trotter Curry) as one big step at a time. Hands free, with timers that ring.
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