CURRIED TROTTERS OR TROTTERS IN GRAVY - AN ANGLO-INDIAN DELICACY

CURRIED TROTTERS OR TROTTERS IN GRAVY

Mutton or Lamb Trotters are the Hoofs of the Goat or Sheep. (Paya in Hindi). The trotters(preferably the front ones) are usually slow cooked on low heat for hours (usually overnight) on the stove. However, the trotters are nowadays mostly cooked in a pressure cooker. In the olden days when people used wood or coal as a cooking fuel, women would start cooking this dish the night before and slow cook it on hot coals and embers until the morning when the Trotters would be tender and delicious with the meat falling off the bone. Trotters could be made into a delicious soup to be eaten with crusty bread at breakfast food in the winter months or as a delicious curry dish at lunch time with steamed white rice

RECIPE FOR CURRIED TROTTERS OR TROTTERS IN GRAVY

Serves 6   Preparation Time 1 hour

Ingredients

8 Trotters either lamb or goat preferably the front ones 

2 large tomatoes pureed

3 teaspoons chillie powder

2 large onions chopped

1 teaspoon ginger garlic paste

1 teaspoon coriander powder

3 tablespoons oil

Salt to taste

A small bunch of coriander leaves chopped.

Wash the trotters well and cook with sufficient water and a little salt in a pressure cooker till soft.

Heat the oil in a pan and lightly sauté the onions. Add the cooked trotters, ginger garlic paste, chillie powder, coriander powder, tomato puree and mix well. Cook first on high heat then on low heat for half an hour till the trotters are well cooked.  Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers.