Paya Ka Salan

Trotter Stew

SERVES 4

Hyderabad is a non-vegetarian’s dream destination, and rightly so, thanks to the amazing variety of delectable meats you get there. Here’s a dish that will set you trotting off to the city of the Charminar as soon as you read it.

INGREDIENTS

8 pieces lamb trotters

Spice bag

½ tsp cumin seeds

½ tsp coriander seeds

2 × 1" sticks cinnamon

6 cloves

5 pods green cardamom

2 (medium) bay leaves

2 flakes lichen flower (dagad phool)

1" stick sandalwood

6–8 rose petals

1 tsp peanuts

Salan

1 tsp cumin seeds, lightly roasted and crushed

2 tbsp coriander seeds

2 tbsp white sesame seeds

3 tbsp fresh coconut, finely grated

1 tbsp poppy seed paste

1 tsp red chilli powder

½ tsp black pepper powder

2 tbsp ginger–garlic paste

1 cup plain yogurt, whisked

¼ cup clarified butter

2 (medium) onions, finely sliced

4 green chillies, slit lengthwise

1 tsp salt or to taste

Garnish

A few sprigs fresh coriander leaves

A few sprigs fresh mint leaves

METHOD

Rinse the trotters thoroughly under tap water. Singe any remaining hair by placing the trotters directly on a flame. Put trotters into a pan of rapidly boiling water for 2–3 minutes. Drain and rinse under cold water. Cut each trotter into 3 pieces lengthwise. Set aside.

Spice bag Combine all spice bag ingredients and tie together in a muslin cloth to make a small bundle.

Salan In a large pan, combine 2 cups of water with the spice bag, crushed cumin seeds, coriander seeds, sesame seeds, coconut, poppy seed paste, chilli powder, pepper powder and ginger–garlic paste. Mix well, place over high heat and cook till the gravy reduces to almost a third of its original volume. Remove pan from heat. Fish out the spice bag and discard. Whisk in yogurt. Return to heat and cook, stirring continuously over medium heat till the gravy is thick. Add trotters, mix well and cook for 4–5 minutes. Stir in about 2 cups of water, cover and cook over low heat till meat is tender and the gravy begins to thicken. Melt clarified butter in a frying pan over medium heat. Add onions and fry till golden. Mix onions into the meat along with green chillies and salt and cook till the gravy thickens to the desired consistency. Remove from heat, garnish with coriander and mint leaves and serve hot with roti or steamed rice.

Poppy seed paste (1/2 cup)

Combine 1/2 cup poppy seeds with 1 cup of water in a small bowl and allow to soak for 20 minutes. Transfer to a small pan, place over medium heat and bring to a boil. Boil poppy seeds for 10 minutes, remove from heat and cool to room temperature. Drain most of the water, leaving just enough to grind the seeds to a paste. Using a blender or grinder, grind the poppy seeds to a smooth thick paste.