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.
Ingredients
- 12 pieces Goat trotters (feet) (Small size, cleaned)
- 1/2 cup Wheat flour (For cleaning the trotters)
- 12 cups Water (Originally '6 seers'. Adjusted for modern pot boiling.)
- 1 tablespoon Salt (Originally '2 tolas'. Adjust to taste.)
- 4 cups Onions (Finely sliced. Originally '1 seer' (approx 2 lbs).)
- 1/2 cup Ghee (Originally '1/4 seer'.)
- 1 tablespoon Ginger paste (Originally '1 tola'.)
- 1 teaspoon Garlic paste (Originally '1/4 tola'.)
- 1 teaspoon Coriander-Cumin powder (Heaping. Originally 'Dhana-jiru'.)
- 1 teaspoon Turmeric powder (Heaping.)
- 1 cup Fresh cilantro (coriander leaves) (Chopped. Originally '5 bunches' (historical bunches were likely smaller).)
- 6 whole Green chilies (Finely chopped. Adjust to heat preference.)
- 10 leaves Mint leaves (Finely chopped.)
- 1 teaspoon Garam masala (Heaping.)
Instructions
- 1Thoroughly clean the trotters. Remove the hard hoof shell. Locate and remove the gland/knot found inside the fat of the trotter. Rub the trotters vigorously with wheat flour to clean them, then wash with water. Ensure the skin remains attached to the bone. Using a heavy knife or cleaver, cut each trotter in half lengthwise (or into two pieces).
- 2Wash the cut trotters once more. Place them in a large, heavy-bottomed pot (originally a tinned vessel). Add the water and salt. Cover with a lid and place over heat to boil.
- 3While the trotters are boiling, prepare the aromatics. Peel and crush the ginger and garlic. Wash and finely chop the cilantro, green chilies, and mint leaves. Peel the onions and slice them very finely (like vermicelli).
- 4In a separate pan, heat the ghee. Add the sliced onions and fry until they turn a golden almond color. Add the ginger and garlic paste and fry until the raw smell disappears and a pleasant aroma is released. Keep the garam masala separate for later; add all other spices (turmeric, coriander-cumin powder), chopped chilies, mint, and cilantro to the pan. Fry until the mixture turns reddish and aromatic.
- 5When the trotters are about half-cooked, add the entire fried onion and spice mixture (including the ghee) into the pot with the trotters and water. Stir well to combine. Cover the pot and simmer on low heat. Once the meat is fully tender, place the pot on very low heat (originally embers) to reduce the liquid until a thick gravy remains.
- 6Once the gravy has reached the desired consistency and the trotters are soft and gelatinous, remove from heat. Sprinkle the garam masala over the top and serve hot.