Name: Paaya recipe by Sujata Limbu at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 3
Ingredients: 4 pieces of sheep's trotters (sheep hoof); 2 large sized onions finely chopped; 2 large sized tomatoes finely chopped; 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1/2 tsp garam masala powder; 1 tbsp rice flour; 1 green chilli finely chopped; 1 tbsp ginger-garlic paste; 30 ml lemon juice freshly squeezed; 60 ml ghee; Salt to taste

Ingredients Serving: 3

4 pieces of sheep's trotters (sheep hoof)
2 large sized onions finely chopped
2 large sized tomatoes finely chopped
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala powder
1 tbsp rice flour
1 green chilli finely chopped
1 tbsp ginger-garlic paste
30 ml lemon juice freshly squeezed
60 ml ghee
Salt to taste

Instructions

Wash the trotters thoroughly and cut them into 2 pieces each. Rub them nicely with rice flour and salt, then wash them again.
Take a cooking bowl, pour in 500 ml water and put in the trotters with salt. Bring this to a boil. Then lower the heat, let this simmer and cook for a time period of 1 and 1/2 hour. Check and add water in between if required.
When the meat is almost cooked, heat the ghee in a pan and add in the cumin seeds. Once the seeds splutter, add in the ginger-garlic paste along with the onions and cook till the oil separates.
Add in the turmeric powder, chilli powder, garam masala powder, tomatoes, green chilli and salt to taste. Continue cooking till the tomatoes are soft and tender.
Put in the trotters and stir fry till they are properly coated with the masala. Pour in the stock of the trotters and let this simmer and cook for 4-5 minutes.
Serve hot with freshly cooked rice.

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