Foodie Files–Paya Curry (Goat Trotters)

I have written about Goat trotters earlier too (Read HERE), but this time it is a recipe I tried in my kitchen and since it turned out well, I felt it qualifies to be in my foodie files.

So, trotters commonly called ‘kharode’ (खरोड़े) or paya need to be carefully cleaned to get rid of any hair and dirt on the hooves. They are usually tossed directly over flame to do away with fur and then slow cooked in water to get the marrow trickle out of the bones to yield a sticky stew.

The trotters I cooked, were obtained from a butcher across Jama Masjid Gate number 1, who vouched for them to be ‘super’ fresh. I got the pre-cleaned ones which meant that I did not have to bother about getting hair in my dish. I decided to put a little spin on the standard cooking method  by pre-marinating the meat in spice and yogurt and blended the soup into a spicy curry to go along with steamed white rice.

Here’s the recipe:

1. Marinating the meat: Wash the meat thoroughly and marinate it in a blend of yogurt, ghee (clarified butter), dry coriander powder, cinnamon powder, turmeric powder, ginger-garlic paste and red chilly powder for about 2 – 4 hours.
   
   
2. Pre-cook/Softening: Turn the stove on and add about 50 grams of butter in a pressure cooker and stir in cloves, cardamom, cinnamon sticks, nutmeg and a bay leaf till the spices sizzle. Add the meat in, with about one liter water and shut the lid on. Turn up the heat and let the cooker whistle in for about 45 – 60 minutes. Once done, let the meat stand with the steam trapped in.
   
   
3. Currying it up: Pre-heat a pan with about 50 grams of butter and fry ginger, garlic and finely chopped onions till they turn golden brown. Use any leftover marinade for the spice mix, if not add in salt, turmeric and dry coriander powder to taste. Add in more yogurt and keep stirring till the butter separates out. Add the pressure cooked meat and ensure you get all the water and juice in the pan. Add in half a cup tomato puree if you prefer. Slow cook for about 90 – 120 minutes till the meat begins to fall off the bone and the curry blends in with meat and stew.
   
   
4. Plate it: Garnish with fresh coriander and serve with white steamed rice or with a dry naan bread.