Khashir Paaya (Lamb Trotters)

Serves four people. Note: This dish takes 8 to 10 hours to prepare!

Lamb Ingredients:

• Lamb trotters (paaya) - 8 pieces
• Chopped onions - 2 tablespoons
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Ground turmeric - ½ teaspoon
• Black pepper - 4 to 5
• Bay leaf - 1
• Cloves - 3 to 4
• Cardamom - 4 to 5
• Cinnamon stick - 1
• Salt - ½ teaspoon (as needed)
• Oil - 2 tablespoons

Frying Ingredients:

• Finely chopped onion - 1 tablespoons
• Finely chopped ginger - 2 teaspoons
• Finely chopped garlic - 2 teaspoons
• Whole cumin - 1 teaspoon
• Ghee - 1 tablespoon
• Oil - 2 tablespoons
• Black pepper powder - ½ teaspoon

Preparation:

• Thoroughly clean the lamb trotters in water.
• Marinate with turmeric and salt, and keep aside.

• Heat oil in a pan.
• Fry the black pepper, bay leaf, cloves, cardamoms and cinnamon for a minute.
• Add in the trotters and fry for another 2 minutes.
• Now add the onion, ginger and garlic and stir for an additional 2 minutes.
• Finally add 14 to 15 cups of hot water and cover.
• Cook for 10 to 15 minutes on high heat.

• Now lower the heat and let it simmer for 8 to 9 hours.
• Keep it covered during this entire time and stir occasionally.
• If the water dries up, add 2 to 3 cups of water at a time.
• Cook until the trotters are tender, and the soft pieces start coming off the bone. The gravy should start to thicken as well.
• Turn off the heat and keep aside.

• Heat up oil in a separate pan and brown the onions, ginger and garlic.
• Mix in the whole cumin.
• Pour in the entire mixture into the lamb trotters pan.
• Boil for about 3 to 4 minutes and stir.
• Finally add in the ghee and garnish with black pepper powder before turning off the heat.

• Serve hot with bread or paratha.