Paya

Ingredients

• 2 lbs goat or lamb trotters, cleaned and halved
• 2 onions, 1 sliced and 1 for the paste
• 6 cloves garlic
• 2-inch piece ginger
• 2 tbsp ghee
• 1 tsp ground turmeric
• 1 tbsp red chili powder
• 1 tbsp ground coriander
• 1 tsp garam masala
• 2 bay leaves
• 2 black cardamom pods
• 1 cinnamon stick
• 8 cups water
• Salt, to taste
• Fresh cilantro, chopped, to garnish
• Julienned ginger and lemon wedges, to serve
• Naan or kulcha, to serve

Before you cook

• Clean the trotters thoroughly, scraping off any residual hair, and halve them if not already cut.
• Blend one onion with the garlic and ginger into a smooth paste.

Steps

1. Heat the ghee in a large heavy pot over medium heat.
2. Add the sliced onion and cook for 5 minutes until golden.
3. Stir in the onion-garlic-ginger paste and cook for 3 minutes until fragrant.
4. Add the turmeric, chili powder, coriander and garam masala.
5. Cook the spices for 1 minute, stirring constantly so they don't burn.
6. Add the trotters and stir to coat them in the spice paste.
7. Add the bay leaves, cardamom pods and cinnamon stick.
8. Pour in the water and bring to a boil.
9. Skim off the foam, then cover and reduce the heat to a low simmer.
10. Simmer for 3 to 4 hours, checking occasionally, until the meat is falling off the bone and the broth has thickened.
11. Season with salt to taste.
12. Ladle into bowls, making sure each gets some of the thickened broth.
13. Garnish with chopped cilantro and julienned ginger.
14. Serve hot with naan or kulcha and lemon wedges.