Paya

RecipenKitchen Recipe 2 h 50 min · Serves 6 · Pakistani

Why make it Goat trotters simmered with onions, yogurt and whole spices until the gravy turns silky and the meat slips off the bone. A classic weekend breakfast to eat with naan.

You’ll need

Serves 6 1.2 kg goat or lamb trotters, singed, cleaned and cut into… 1 tbsp white vinegar or lemon juice, for blanching 1 tsp salt, for blanching 80 ml cooking oil 2 large onions, thinly sliced 2 tbsp ginger-garlic paste ½ cup plain yogurt, whisked smooth 2 tbsp ground coriander + 18 more in the full recipe

1 Step 1 of 13 Rinse the trotters well under cold running water and check for any leftover hair or hoof bits; pick them off or ask the butcher to re-singe. Place them in a large pot, cover with water and add the vinegar and 1 tsp salt.

2 Step 2 of 13 Bring to a boil and cook for 10 minutes; grey scum will rise. Drain into a colander, rinse the trotters under running water and wash out the pot.

3 Step 3 of 13 Heat the oil in the pressure cooker over medium heat. Add the bay leaves, green and black cardamom, cinnamon, cloves and peppercorns and stir for 30 seconds until fragrant.

4 Step 4 of 13 Add the sliced onions and fry, stirring often, until deep golden brown, not dark. Lower the heat if they colour too fast.

5 Step 5 of 13 Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes. Add the coriander, chilli powder, turmeric and 2 tsp salt with a splash of water, and cook for 1 minute. The last 8 steps are in the full recipe.

Cook’s tip Ask the butcher to singe and split the trotters; unsinged hair is hard to remove at home and spoils the dish.

Paya

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