← Nouns Cooking · Indian

Ingredients

• 8 lamb or goat trotters, cleaned and cut into pieces
• 2 l Water
• 2 Bay leaves
• ½ tsp black peppercorns
• ½ tsp Fennel seeds
• ½ tsp Ground turmeric
• 1½ tsp Salt
• 40 g grated coconut
• 2 tbsp Coriander seeds
• 1 tbsp Sesame seeds
• 4 Cloves
• 4 green cardamom pods
• 3 tbsp Vegetable oil
• 1 large onion, finely chopped
• 3 Green chilli, slit
• 8 cloves Garlic, crushed
• 4 cm piece Ginger, grated
• 1½ tsp Kashmiri chilli powder
• 4 tbsp Plain yogurt, whisked
• 2 tbsp Coriander (cilantro), chopped
• 2 tbsp Mint, chopped
• 1 lemon, juiced

Method

1. Scrub the trotters well under running water. Put them in a large pot with the water, bay leaves, peppercorns, fennel, turmeric and salt and bring to the boil, skimming off the scum.
2. Cover and simmer very gently for 2½ hours, until the meat is falling off the bones and the broth is rich and slightly sticky. (A pressure cooker does this in about 45 min.)
3. Meanwhile dry-roast the coconut, coriander seeds, sesame, cloves and cardamom over low heat for 4–5 min until golden, then grind with a little water into a smooth paste.
4. Heat the oil in a pan over medium heat and fry the onion and chillies for 8–10 min until golden. Add the garlic and ginger for 2 min, then the chilli powder and the masala paste, and fry for 3 min.
5. Take the pan off the heat, stir in the yogurt, then tip everything into the trotter pot. Simmer for 15–20 min, stirring now and then, until the flavours come together.
6. Stir in the coriander, mint and lemon juice, taste for salt and serve in bowls with naan, appam or soft bread for dunking.

Tips

• Ask your butcher for trotters that are already singed and cleaned; it saves a lot of work.
• The broth sets to a jelly in the fridge and melts back perfectly when reheated.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Kothiyavunu