Amritsari Paye

Amritsari Paye

Amritsari Paye

Trotters (goat or lamb feet) slow-cooked overnight in a spiced broth — the feet are blanched and scored, then simmered for eight to twelve hours with whole spices, onion, ginger, garlic, and a powerful masala of fennel, coriander, and dried red chilli until the collagen dissolves into a thick, gelatinous, intensely flavoured broth and the meat falls from the bone. Sold exclusively in the early morning hours from specialist shops in Amritsar's old city; considered one of the city's great cold-weather breakfasts, eaten with kulcha and washed down with chai.

Cuisines

Punjabi

Best for

Breakfast Lunch

Recipe

Prep: 20 min Cook: 180 min Total: 200 min 2-3 servings

Ingredients

500 grams goat trotters (paye)
2 tablespoons ghee
2 large onions, finely sliced
1 tablespoon ginger-garlic paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 cups water
1 cup yogurt, beaten
2 tablespoons fresh coriander leaves, chopped
1 teaspoon garam masala
— salt to taste
1 inch cinnamon stick
3 green cardamom pods
4 cloves
1 teaspoon black peppercorns

Instructions

  1. 1 Clean the goat trotters thoroughly under running water.
  2. 2 In a large pot, heat ghee over medium heat and add cinnamon stick, cardamom pods, cloves, and black peppercorns. Sauté until fragrant.
  3. 3 Add the sliced onions and cook until golden brown.
  4. 4 Stir in the ginger-garlic paste and sauté for another minute.
  5. 5 Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Mix well.
  6. 6 Add the goat trotters to the pot and stir to coat with the spices.
  7. 7 Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 2 to 3 hours until the trotters are tender.
  8. 8 Once the trotters are cooked, add the beaten yogurt and stir well. Cook for another 10-15 minutes.
  9. 9 Sprinkle garam masala and chopped coriander leaves before serving.

Tips

For a richer flavor, cook the trotters on low heat for a longer period. Serve with naan or rice.