Khariya Mudi (Goat Trotters and Head Curry)
A rich and gelatinous traditional Parsi winter delicacy made from goat trotters, head meat, and tongue. This hearty stew is slow-cooked with aromatic spices and pulses like field beans or chickpeas, creating a thick, savory gravy that is deeply comforting. The meticulous cleaning and slow simmering process results in tender, succulent meat that falls off the bone, best enjoyed with crusty bread or naan.
Ingredients
- 12 pieces Goat trotters (Paya) (Cleaned and cut. Originally '1 dozen'.)
- 1 whole Goat head (Cleaned and cut into pieces.)
- 4 pieces Goat tongue
- 1 pound Goat stomach (Tripe/Ojri) (Quantity estimated. Originally '1 small hejri'.)
- 4 pieces Goat intestines (Optional. Use fatty pieces if available.)
- 1/2 cup Wheat flour (For cleaning the meat to remove odor.)
- 2 tablespoons Salt (for cleaning) (For scrubbing the meat.)
- 1 1/2 cups Dried field beans (Val) or Chickpeas (Soaked overnight. Originally '3 tipri'.)
- 4 large Onions (Finely sliced. Quantity estimated.)
- 2 tablespoons Ginger paste (Quantity estimated.)
- 2 tablespoons Garlic paste (Quantity estimated.)
- 1/2 cup Ghee (Quantity estimated.)
- 1 teaspoon Turmeric powder (Part of the masala mix.)
- 1 tablespoon Red chili powder (Part of the masala mix.)
- 1 tablespoon Coriander powder (Part of the masala mix.)
- 1 teaspoon Garam masala (Part of the masala mix.)
- 1 tablespoon Salt (Or to taste.)
More recipes using Goat trotters
Masala Trotters (Spicy Goat Feet)
Tender goat trotters are slow-cooked to gelatinous perfection in this rich, traditional Parsi curry. The dish features a deep, savory gravy built from browned onions, aromatic ginger-garlic paste, and a robust blend of spices including turmeric and fresh herbs. Best enjoyed with crusty bread or rice to soak up the thick, flavorful sauce, this hearty meal offers a comforting and restorative dining experience.
Method for Cleaning Goat Trotters and Head
This traditional technique outlines the meticulous process of cleaning and preparing goat trotters and head, essential for creating rich, gelatinous Parsi curries and broths. The method emphasizes a precise scalding technique—using steaming rather than boiling water—to ensure hair can be scraped away cleanly without damaging the skin. The result is pristine, white meat ready for slow cooking, with specific instructions for safely extracting the brain and tongue.
Instructions
- 1Take the stomach (tripe) and intestines. Slit the intestines open. Apply salt thoroughly and wash twice. Then, apply wheat flour all over the pieces to remove any strong odor and wash repeatedly until completely clean and odorless.
- 2Dip the tongues in hot water to loosen the outer skin. Scrape off the white coating with a knife. Apply salt and flour, wash thoroughly, and cut into 4-inch pieces.
- 3Clean the trotters and head pieces thoroughly. Cut the trotters, breaking the shin bones in two but keeping them attached if possible. Cut the head into pieces.
- 4In a large pan, heat the ghee. Fry the sliced onions, ginger paste, and garlic paste until golden brown. Add the turmeric, red chili powder, coriander powder, and garam masala. Sauté until fragrant.
- 5Place the trotters in one large pot with water and salt. In a separate pot, place the head pieces, intestines, stomach, and tongue with water. Bring both to a boil and simmer. (Alternatively, use a pressure cooker for faster results).
- 6Once the head meat is tender, remove it from the pot. Separate the meat from the bones and discard the bones. If the tongue skin was not fully removed earlier, peel it now. Cut the stomach and intestines into bite-sized pieces.
- 7When the trotters are half-cooked, add the soaked beans (Val or Chickpeas) to the pot. Add the prepared masala base and the processed head meat, tongue, and organ meats. Simmer everything together until the trotters are fully gelatinous, the beans are tender, and the gravy has thickened.
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