Mutton trotter 1 dozen
Red Chile 1 tbsp
Turmeric 1 teaspoon
Ginger garlic paste 1 tablespoon
Coriander powder 2 tablespoons
All the spice powder 1 teaspoon
Salt to taste
1/2 cup yogurt
Cilantro green 1 cluster
Green Chilies 4
Chopped ginger 1 tbsp
Oil 1 cup
Method to wash the paye: Put half a cup of ki bhusi or aata in the lamb trotter without washing it and leave it for 20 minutes. Then wash with warm water.
Method to boil the paye: Put the washed paye in the pot and put 3-4 warm glass water.
Together put 1 tablespoon of whole coriander, 1 teaspoon of fennel, some whole mixture of spices, garlic and ginger. When the paye is offered, separate it and drain the stock.
Now heat the oil in a pot, brown the golden onion, remove it and spread it out. When crunchy, crush with your hands.
Then mix the garlic and ginger paste, the red chili powder, the turmeric, the coriander powder and all the spice powder and place it in a pot.
When the masala is roasted, add the yogurt, place the paye and toast slightly. Then put in stock.
Now add salt and simmer.
When the oil is at the top, replace all the spice powder, lemon juice, green cilantro, chopped ginger and chopped green chilies and continue simmering.
The more it simmers, the more delicious it will be.