Paye (curry made from foot end/cleaned hooves or trotters of cow or lamb and shank meat)

Ingredients

• 12 (in quantity) hooves or trotters (6) of cow/lamb (They should be cleaned) in case of lamb use a kilo of trotters
• 1 cup of shank meat from lamb (bong ka ghost)
• Half a cup of yougurt
• 1 tsp of red chilli powder
• ½ tsp of coriander powder
• ½ tsp of turmeric powder
• 1 tsp of ginger garlic paste
• 1 tsp of mixed spices in powder form
• 2 lemons
• Green coriander 1 bunch
• Green chillies 4 finely chopped
• 2 onions finely chopped
• Salt to taste
• Oil for cooking

Method

Step 1

First wash the trotters and shank meat thoroughly. Then put them in a pot with 2 cloves of garlic some salt and let them cook for 6 hours on low flame till the big bones separate, remove from the heat. Separate out the remaining small bones which have still some meat on them intact while throw away the big bones.

Step 2

(You can even use pressure cooker if you want to speed up the cooking process. It will take approximately hour and a half to cook in a pressure cooker.) Slow cooking (4-6 hours) is however preferred to achieve a good stock. Now strain the stock.

Step 3

In the same pot heat oil to fry onions which were finely diced, brown them, blend them finely in a blender into a paste. Put that paste back in the pot and start adding chilli powder coriander powder, turmeric powder, ginger garlic paste, a pinch of salt not too much as the stock has salt, fry them on a medium flame stirring continuously splash of water if required, the oil should separate from the sauce. Add trots and fry. Then add in the stock and let it simmer for 15 minutes and the oil rises up. Garnish with coriander leaves, slice lemon and serve with hot naan bread.