Ingredients: [Boiling]
- Mutton Paey (Trotters): 8
- Pani (Water): 16 glasses
- Namak (Salt): 1 tsp
Method
Step 1: Add Paey (Trotters), Pani (Water), Namak (Salt) in a pan, mix, cover and cook at low flame for 6-7 hours. After 6-7 hours of cooking, let it cool. Remove from the pan and slowly pour the stock into a bowl. Doing this will cause the small pieces of bone to remain in the pan. Discard the blackish part and bones as shown in the video.
You can store stock and Paey (Trotters) in the fridge for 2-3 days and follow the rest of the steps on the day you want to serve the dish.
Ingredients: [Gravy]
- Oil: ¼ cup
- Lehsan (Garlic) paste: 1 tsp
- Pani (Water): ¼ cup
- Pissi laal mirchen (Red chilli powder): 1 tsp
- Namak (Salt): ¼ tsp [to taste]
- Haldi (Turmeric powder): ½ tsp
- Food colour: ¼ tsp
- Garm masala (Whole spices) powder: ¼ tsp
- Sabz dhaniya (Green coriander): 2-3 tbs
- Sabz mirchen (Green chillies): 2-3
Method
Step 1: Add Oil, Lehsan (Garlic) paste in a pan, and cook at medium to low flame for 30-40 seconds. Add Pani (Water), Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Food colour and give it a good mix.
Step 2: Add prepared Stock, mix and cook at medium to low flame for 15_18 minutes. Add Paey (Trotters), cover, and cook at low flame for 5-8 minutes or till the desired consistency of Gravy is obtained. Add Garm masala (Whole spices powder), Sabz mirchen (Green chillies), Sabz dhaniya (Green coriander) and give it a good mix.