Savory Mutton Trotters
A rich and gelatinous Parsi delicacy featuring mutton trotters slow-cooked until tender in a savory onion and ghee base. This traditional dish combines the deep, umami flavors of bone broth with aromatic ginger, garlic, and a finishing touch of warming garam masala. The resulting gravy is thick and luscious, perfect for dipping crusty bread or serving alongside rice.
Ingredients
- 12 pieces Mutton trotters (cleaned) (Original text specifies '1 dozen'.)
- 8 cups Water (Estimated quantity for boiling. Reduce until approx 3 cups (3/4 seer) of stock remains.)
- 1 pound Onions (Originally '1/2 seer'. Slice very thinly.)
- 1 tablespoon Ginger paste (Originally '3/4 tola'. Crushed.)
- 1 teaspoon Garlic paste (Originally '1/2 tola'. Crushed.)
- 1 cup Ghee (Originally '1/2 seer' (approx 1 lb/2 cups). Reduced to 1 cup for modern preference, but can be increased for authenticity.)
- 1 tablespoon Salt (Originally '1.5 tola'. Adjust to taste.)
- 1 tablespoon Garam Masala (Use a heaping spoonful.)
Instructions
- 1Clean and wash the trotters thoroughly. Place them in a large pot with water and boil until they are completely soft and tender. Continue boiling until the liquid reduces to approximately 3 cups (originally described as '3/4 seer') of rich stock. Remove from heat and set aside.
- 2Peel the onions and slice them very finely (described as 'like sev'). Peel and crush the ginger and garlic together.
- 3In a heavy-bottomed or tinned pot, heat the ghee. Add the sliced onions and fry them until they turn a pale red (golden brown). Add the crushed ginger and garlic mixture to the onions and fry until the raw smell disappears and the mixture becomes aromatic.
- 4Once the aromatics are ready, add the boiled trotters along with their reduced stock (juice) into the pot. Add the salt. Cover the pot with a lid and cook on a slow fire (low heat) to blend the flavors.
- 5Place the pot on very low heat (originally 'embers') and simmer until the gravy reaches your desired consistency. Remove from heat. Sprinkle a heaping spoonful of garam masala over the top before serving.
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